White Chocolate Peanut Butter Ritz Cracker Cookies Recipes

WHITE CHOCOLATE PEANUT BUTTER RITZ CRACKER COOKIES

White Chocolate Peanut Butter Ritz Cracker Cookies image

There are so many good Southern recipes using the famous Ritz cracker! Well, here is one of my favorites - the choc covered Ritz cookie. My kids love these, and the variations are endless. Sprinkle with color appropriate candies/sprinkles to match any occasion such as Halloween or Christmas - add before the chocolate hardens. Ingredient amounts are only estimates.

Provided by Southern Sugar Dump

Categories Dessert

Time 40m

Yield 20 cookies

Number Of Ingredients 3

Ingredients

40 Ritz crackers
1/2 cup creamy peanut butter
8 ounces white almond bark

Steps:

Take Ritz Crackers and make sandwich cookies out of them using peanut butter for the filling.
Melt the almond bark according to package directions.
Dip each cookie in the melted chocolate, covering it entirely.
Place on wax paper.
Add sprinkles if desired and put in the refrigerator to cool and set.
Store in air-tight container for up to one week.
*I have also made using Nutella for the filling.

NO-BAKE CHOCOLATE-PEANUT BUTTER COOKIES

No-Bake Chocolate-Peanut Butter Cookies image

My great aunt Pat makes these cookies every year during the holidays. She always has them on hand for drop-in guests and puts them on the dessert buffet at our family Christmas Eve party. I like making multiple batches and storing them in holiday tins for gifts. Be careful, they're addictive! You might want to make an extra batch (or two).

Provided by Katie Lee Biegel

Categories dessert

Time 1h30m

Yield 30 sandwich cookies

Number Of Ingredients 4

Ingredients

1 cup peanut butter
60 buttery crackers, such as Ritz (2 sleeves)
2 1/2 cups milk chocolate chips
Red or green sprinkles, for decorating

Steps:

Line a baking sheet with parchment. Spread a generous 1 teaspoon peanut butter onto half of the crackers and then top with the remaining crackers. Place on the prepared baking sheet and refrigerate until the peanut butter is firm, 20 to 30 minutes.
Put the chocolate chips in a microwave-safe bowl and microwave on medium in 15-second intervals, stirring after each interval, until melted, 1 minute 15 seconds to 1 minute 30 seconds. Use 2 forks to dip each sandwich into the melted chocolate until completely coated. If the chocolate starts to stiffen, return it to the microwave. After dipping in chocolate, decorate with red or green sprinkles.
Put the sandwich cookies back on the baking sheet. Refrigerate until firm, about 30 minutes. Store in an airtight container at room temperature for up to 1 week.

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