Ritzy Cookies Recipes

RITZ COOKIES

Steps:

• Melt chocolate bark.
• Make sandwiches with Ritz and peanut butter by spreading peanut butter on a Ritz cracker and topping with another cracker. Repeat with others.
• Dip sandwiches in chocolate bark, coating them with chocolate.
• Put chocolate covered sandwiches on cookie sheets covered in wax paper.
• Completely cool.

RITZ® COOKIES

Steps:

• Crumble crackers finely in mixing bowl and add pecans. In another bowl, add 1/2 cup sugar to beaten egg whites slowly and beat until very stiff. Add remaining 1/2 cup sugar slowly. Add vanilla. Fold this mixture into crackers and nuts.
• Spoon onto lightly greased cookie sheet and bake at 350 degrees F (175 degrees C) until light brown.

CHOCOLATE RITZ PEANUT BUTTER COOKIES

Steps:

• Lay out wax paper on the kitchen counter.
• Top each Ritz cracker with about 1/2 a Tablespoon of peanut butter. Top with another cracker to create a peanut butter sandwich cracker. Repeat until you have the number of peanut butter crackers you want to make.
• In a microwave safe bowl, melt the melting chocolate on high for 1 minute. Remove from microwave and stir. Microwave at 15 - 30 second increments stirring each time until the chocolate is smooth and melted.
• Dip the peanut butter crackers into the melted chocolate with a fork. Tap against the sides to remove any excess chocolate and to smooth the top. Place chocolate covered cracker on wax paper to cool.
• Before fully cool, top with sprinkles or other fun additions.

RITZ COOKIES

Steps:

• Put peanut butter between crackers.
• Melt almond bark over double boiler.
• Dip crackers into almond bark and lay them on wax paper.

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.

RITZY POPS

Steps:

• 1. In mixer cream butter. Add pudding and heavy cream beat for 90 seconds, than add powdered sugar, cocoa powder and vanilla and beat till light and fluffy. I beat it for 10 minutes.
• 2. Spread a thin layer of filling on each cracker, lay a lollipop stick on one and top with another cracker that also has filling on it. Lay out on parchment lined cookie sheet and place in fridge for about 1 hour.
• 3. When your pops are nearly chilled an hour, melt chocolate almond bark over double boiler. Be careful not to get chocolate too hot. I use a melting pot as it keeps it at the right temperature.
• 4. Remove chilled pops from the fridge and dip each into the chocolate filling. Gently shake off excess chocolate. You can add decorations like colored sugar or sprinkles nonpareils at this point, but only if you want to, they taste just great by themselves. Put pops onto styrofoam block till the chocolate sets up. Please note if your dipping chocolate is too hot it can cause your pops to slide off the sticks. If you don't have styrofoam you can lay your pops flat on a piece of parchment paper or wax paper. Have fun and enjoy!

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!