CHOCOLATE PEANUT BUTTER RITZ COOKIES
Chocolate Peanut Butter No-Bake Ritz Cookies are the sweet, salty, chocolatey snack you need in your life.
Provided by Mary Younkin
Categories Dessert
Time 15m
Number Of Ingredients 3
Steps:
- Line a baking sheet with parchment or wax paper. Place 24 crackers on the baking sheet. Top each cracker with about 1/2 tablespoon of peanut butter and top with a second cracker.
- Place the chocolate chips in a glass bowl and place it in the microwave. Microwave for 90 seconds. Stir well. Microwave an additional 30 seconds, as needed. Stir to fully melt the chocolate
- Dip each cookie into the chocolate, using two forks to drain the excess chocolate off the cookies. Place the coated cookies back onto the lined baking sheet.
- Place the chocolate coated cookies in the refrigerator until firm. Transfer the chilled cookies to an airtight container and store in the refrigerator. Enjoy!
Nutrition Facts : Calories 186 kcal, Carbohydrate 15 g, Protein 3 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 1 mg, Sodium 91 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving
NO-BAKE CHOCOLATE-PEANUT BUTTER COOKIES
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
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.
CHOCOLATE PEANUT BUTTER RITZ COOKIES
Chocolate peanut butter Ritz cookies require no baking and just four ingredients to make a sweet treat any time of year.
Provided by Stephanie Keeping
Categories Dessert
Time 1h15m
Number Of Ingredients 4
Steps:
- Line a 18x13 sheet pan with wax paper.
- In a small mixing bowl, stir together the peanut butter and the powdered sugar until smooth.
- Evenly space 30 Ritz crackers face down. This will be the cookies "bottom".
- Spoon 1 tablespoon of peanut butter mixture into the center of the cracker. Do not spread the peanut butter to the edges.
- Place the "top" cracker, face up. Gently press the cracker down, just until the peanut butter is close to the edge of the crackers, but not dripping over the edge.
- Refrigerate the cookies on the tray for 25 minutes. (This helps firm up peanut butter mixture).
- In a medium sized heat safe bowl, combine 2 cups of the chocolate chips.
- In the microwave, heat the chocolate chips for 30 seconds at a time, stirring well after each interval, until the 2 cups of chocolate chips are melted.
- Add the remaining ½ cups of chocolate chips, and stir until the chocolate is smooth.
- Remove the cookies from the refrigerator.
- Place 1 cookie at a time in the melted chocolate. Using a regular dinner fork, flip the cookie over until it is well coated. Slide the fork completely under the cookie and gently tap the fork against the rim or the side of the bowl, to remove the excess chocolate.
- Return the sheet pan of cookies to the refrigerator. Chill for 30 minutes to help set the chocolate. Store in an airtight container.
Nutrition Facts : Calories 200 kcal, Carbohydrate 16 g, Protein 5 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 1 mg, Sodium 114 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving
WHITE CHOCOLATE PEANUT BUTTER RITZ CRACKER COOKIES
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
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.
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CHOCOLATE PEANUT BUTTER RITZ COOKIES - EASY NO-BAKE …
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- In a medium heat-proof bowl, melt the chocolate almond bark and chocolate chips in the microwave on a low setting, stirring regularly. Or set up a double boiler (my preferred method). Take care to not let the chocolate scorch.
- While chocolates are melting, line a 15" x 10" rimmed pan with wax paper. Place 24 of the Ritz crackers on the wax paper, leaving an inch of space in between each one. Place a generous tablespoon of peanut butter onto the center of each cracker. No need to spread the peanut butter. Place another cracker on top of the peanut butter and gently press the cracker down a bit at the center of the cracker. This will spread the peanut butter out in between the two crackers. Repeat until you have all sandwich cookies assembled.
- After chocolates have melted, drop a sandwich cookie into the chocolate. Using two forks to maneuver the sandwich cookie, quickly turn the cookie to completely cover it with chocolate. Lift the cookie out with one of the forks, and tap the fork handle lightly on the side of the bowl to force excess chocolate down through the fork’s tines and back into the bowl. Slide the fork outward from the bowl, dragging the bottom of the tines along the rim of the bowl, letting any other excess chocolate drip down the inside of the bowl. Transfer chocolate-dipped cookie onto the wax paper, using a toothpick to aid in sliding the cookie off the fork's tines. Repeat until all cookies are dipped. If the chocolate becomes thick and difficult to work with, simply warm it up a bit more.
- If you wish to top the cookies with sea salt flakes or sprinkles, be sure to sprinkle the cookies before the chocolate sets up.
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