These Chocolate-Dipped Peanut Butter Ritz Crackers combine the best of both worlds! They are sweet, salty, crunchy, and chocolatey! It’s best to make multiple batches because they are slightly addicting and go like hotcakes! These cracker sandwiches are simple to make but everyone loves them!
Chocolate peanut butter Ritz crackers are a staple around the holidays. Everyone looks forward to getting these as a little gift, which is great for me because they are almost effortless to make! Plus, they can be decorated to match any holiday or popped on a platter with Ritz cracker dessert treats. Some may use a double boiler, but we are keeping it simple and melting the chocolate in the microwave!
Other little yummy treats that we like giving to others around special occasions include Martha Washington candy, Oreo balls, Chocolate Peanut Butter Trees (like Reese’s), and hot chocolate bombs.
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Why You’ll Love Chocolate Peanut Butter Ritz Crackers
- An easy no bake dessert everyone loves.
- Makes a great edible gift that doesn’t take much time to prep. Consider gifting these on a holiday cookie tray during Christmas time.
- Switching up the chocolate color and decoration for any themed party or for the holiday season.
- Only need 4 simple ingredients and no baking is required!
🍪 Ingredients:
- Ritz Crackers – perfect for this salty treat but you can use an off-brand too
- Creamy peanut butter – avoid using crunchy peanut butter
- Powdered sugar – sweetens the middle filling
- Dipping chocolate – you can use really any type of chocolate: white chocolate chips, semi-sweet, milk chocolate chips, or dark chocolate chips
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Substitutions and Variations
- Jif or Skippy are the most easiest creamy peanut butters to use but you can also use a natural peanut butter, as long as it’s creamy.
- Valentine’s Day: Use white chocolate and add red and pink sprinkles before the chocolate sets.
- Halloween: Dye the chocolate bright green and purple, then pop a few candy eyes on.
- Easter: Add a few drops of pastel food coloring to the white chocolate, then your favorite sprinkles.
- Decorating with chocolate: Transfer the melted chocolate to a piping bag, snip the tip, then drizzle back and forth over the top or pipe a design.
- Add other toppings: Dip the tops in shredded coconut, a dash of sea salt, or cookie crumbles.
- Use other nut and seed butters: Replace the peanut butter with almond butter or another seed butter.
🔪 Instructions:
PREP: Line a baking sheet or cookie sheet with parchment paper or wax paper.
Step 1: Mix the peanut butter and powdered sugar together.
Step 2: Place 30 delicious Ritz crackers on the pan.
Step 3: Add 1 tablespoon of creamy peanut butter filling to the center of each cracker.
Step 4: Gently place another cracker on top of the peanut butter to make a sandwich cookie. Freeze for 30 minutes.
Pro Tip: Do not melt the chocolate ahead of time, wait until you are ready to use it so it doesn’t set.
Step 5: Place 2 cups of white chocolate chips in a microwave-safe bowl and heat in 30 second intervals until most of the chocolate has melted.
Step 6: Stir in the remaining chocolate and mix until smooth.
Step 7: Use a fork or dipping tool to dip each cookie so it’s well coated. Tap on the side to remove excess, place on the baking sheet, and repeat.
Step 8: After they are dipped in melted chocolate, allow time for the chocolate to set before serving or storing.
GARNISH/SLICE/SERVE: Serve on a platter for all to enjoy this sweet but salty snack! Also incredibly good dipped in a tall cold glass of milk.
Recipe Tips for Chocolate Dipped Ritz Peanut Butter Crackers
- We like to use high-quality chocolate for dipping, but some choose to use chocolate candy melts.
- If the chocolate hardens or gets too thick while dipping, reheat in 15 to 30-second increments.
- We melt the chocolate first then stir in the rest to help the chocolate to set harder and last longer without discoloring. This is called “seeding” where the chocolate learns how to rebuild its chemical structure once the first batch has melted. These are simplified instructions, but I have a full guide on how to temper chocolate using a candy thermometer and precise heating and cooling.
- If you choose a natural peanut butter, you may need to add more powdered sugar and chill longer in the freezer. The peanut butter needs to be firm before dipping.
Fun Fact
During the Great Depression, Ritz were actually considered a luxury that was affordable.
Recipe FAQs
Keep the leftover cookies in an airtight container for 1-2 weeks at room temperature or in the refrigerator. Since they last so long, I usually make a double batch!
During the process of making the crackers, holes are added so they can bake properly.
More Delicious Dipped Desserts
If you tried this Chocolate Dipped Peanut Butter Ritz Crackers Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Chocolate Dipped Peanut Butter Ritz Crackers
Ingredients
- 60 Ritz Crackers
- 1 ½ cup creamy peanut butter
- ½ cup powdered sugar
- 2 ½ cup white chocolate chips semi-sweet, or milk chocolate chips
Instructions
- Line a small sheet pan with parchment paper.
- Mix together peanut butter and powdered sugar until fully combined.
- Place 30 of the Ritz crackers face down on the lined sheet pan to make the “bottom” of the cookies.
- Put 1 tablespoon of the peanut butter mixture into the center of each cracker, without it spilling over the edge.
- Place the “top” cracker face up over the peanut butter. Gently press down, just until the peanut butter is close to the edge of the crackers, but not coming out of the sides of the cookie.
- Pop the sheet pan into the freezer for about 30 minutes to firm up the peanut butter.
- Meanwhile, place 2 cups of the white chocolate chips (or whichever kind of chips you’re using) in a small bowl.
- Heat in the microwave for 30 seconds at a time, stirring between each interval, until most of the chocolate has melted. Stir until it is melted through.
- Add the remaining ½ cup of white chocolate chips to the melted chocolate and stir until the chocolate is smooth.
- Remove the sheet pan of firmed cookies from the freezer.
- Place 1 cookie at a time in the melted chocolate. Use a fork or chocolate dipping tool to flip the cookie over until it is well coated and then lift the cookie from the bowl. Tap the fork on the side of the bowl to remove the excess chocolate.
- Place the dipped cookie back onto the parchment paper.
- Allow the chocolate on the cookies to set. Place the sheet pan temporarily in the refrigerator to speed up the firming time.
- Remove cookies from the parchment paper and serve or store in an airtight container.
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Notes
Chocolate coated cookies will stay fresh in an airtight container for 1-2 weeks. I like to keep them in the refrigerator. Notes: Reheat the white chocolate in 15-30 second increments as needed if the chocolate starts to harden or becomes too thick while dipping the cookies. The reason for melting 2 cups of the chips and then adding the remaining ½ cup of chips is a method to help the white chocolate set harder and last longer without discoloration. It is the process of “seeding” where you are “teaching” the chocolate how to rebuild its chemical structure once that initial 2 cups has all been melted – you’re throwing some tempered chocolate into the mix to show the melted chocolate what to do. These instructions are a simplified method for how we would temper chocolate – without the fuss of a candy thermometer and precise heating/cooling. For more detailed information on tempering white chocolate, see here. This recipe uses a creamy standard peanut butter (Skippy or Jif, for example). Using an all natural peanut butter may require more powdered sugar and/or a longer chill time in the fridge/freezer. You want the peanut butter firmed up really well before you start dipping or the peanut butter will start oozing out into the chocolate coating. You can also use colored candy melts to coat the peanut butter ritz cookies.
Nutrition
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Comments & Reviews
Edna N Cross says
Awesome recipe usually make them every holiday, my family loves them. Only use chocolate not vanilla, with sprinkles.
Rebecca Green says
Thank you so much for making this a doable reality for me. The chocolate did what it was supposed to. The treats look inviting. I am not a candy maker. This was my contribution to the Christmas treat plates we gift a selection of friends. I made it in two separate times and so we have a mix of white and semi sweet chocolate.Your recipe make the process pleasant rather then nerve racking.
Would repeat this again.