Chocolate Dipped Peanut Butter Ritz Crackers
Chocolate dipped Ritz cracker cookies are so addicting and make the best Christmas goodies and edible gifts! Creamy peanut butter stuffed between two buttery crackers, dipped in silky chocolate, what more could you ask for?
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
Storage:
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.
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
Calories: 195kcal | Carbohydrates: 18g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 3mg | Sodium: 122mg | Potassium: 123mg | Fiber: 1g | Sugar: 13g | Vitamin A: 5IU | Vitamin C: 0.1mg | Calcium: 45mg | Iron: 1mg
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