Chocolate Covered Ritz Crackers Recipes

CHOCOLATE PEANUT BUTTER RITZ COOKIES

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.

CHOCOLATE COVERED RITZ CRACKERS

Steps:

• 1. preheat oven to 425 degrees
• 2. Line a 9 x 13 pan with foil and spray lightly with nonstick spray
• 3. Place the Ritz crackers on the foil; they will overlap, so feel free to break them into pieces to make a mostly even layer. The good news is that it doesn't have to be perfect!
• 4. Melt together the butter, peanut butter and brown sugar over medium heat until the sugar has just dissolved; pour immediately over the Ritz crackers and spread to evenly distribute.
• 5. Place in the oven at 425 for about 5 minutes until it just starts to bubble.
• 6. Remove from the heat immediately and sprinkle with chocolate chips. Let the chips sit for about 1 minute, then spread evenly with an offset spatula or knife.
• 7. Place in the freezer for about 20 minutes, then break apart. Or just eat it straight out of the pan!

RITZ CRACKER COOKIES

Steps:

• Line a large baking sheet with parchment paper.
• Spread a generous teaspoon (or more!) of nut butter onto 40 of the crackers; sandwich those together with nut butter side facing up. Then top with the final 20 plain crackers, to form a cookie stack.
• Melt the candy melts according to package directions until melted and smooth.
• Place formed cookie stacks on a fork and dip in the melted chocolate; using a spoon to poor chocolate over the tops. Gently tap fork on the edge of the bowl to allow any excess chocolate to drip off.
• Transfer back to the prepared baking sheet and decorate with sprinkles or candies of your choice.
• Place baking sheet in the freezer for about 10 minutes to harden.
• Serve and enjoy!

CHOCOLATE COVERED RITZ CRACKERS RECIPE

Steps:

• Line a baking sheet with parchment paper or wax paper.
• Mix the peanut butter and powdered sugar in a medium bowl with a spatula or spoon.
• Place about a teaspoon and a half of the peanut butter mixture on each cracker. Then, top with another cracker and smoosh down the filling, but don't let it ooze over the edges. Place it on the baking sheet.
• In a microwave-safe bowl, place chocolate wafers. Melt according to the package instructions. OR microwave at 50% power for 1 minute. Stir, then microwave at 30-second increments stirring after each heating until the chocolate is melted and smooth.
• Using a fork(s), dip the cracker cookie in the melted chocolate turning it to cover all sides. Next, pick it up on the fork and then tap the fork on the side of the bowl to smooth them out remove any excess chocolate. Place each one on the parchment-lined baking sheet. If using, top with sprinkles while still soft. Let them cool and set for about 20 minutes.