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I stumbled upon this incredible no-bake snack during the holidays last year, and now my kids and husband beg for them every Saturday. These Chocolate Peanut Butter Ritz Cookies blend crunchy crackers, smooth peanut butter, gooey marshmallow cream, and decadent chocolate into something truly special. Toss on some colorful sprinkles and you've got a quick treat that works for any gathering. And guess what? They come together in just a few minutes.
What Makes Everyone Grab Seconds of These
These goodies never stick around long at my house - they're usually gone in a matter of hours. There's something about that mix of salty and sweet that folks just can't resist, plus the combo of crunch and creaminess hits all the right notes. Since there's no oven needed, I can make them even when I'm cooking other things. My little ones love to help me add different toppings, and they're so straightforward that anyone can pull them off.
Everything You'll Need For These Tasty Morsels
- Ritz Crackers: Their buttery flavor creates that perfect balance between sweet and salty.
- Creamy Peanut Butter: Pick the smooth variety for easy spreading across your crackers.
- Marshmallow Crème: This adds that extra bit of magic and creates a wonderful sticky texture.
- Chocolate: Don't skimp here - good quality makes a difference, though both semi-sweet and milk options work great.
- Sprinkles: Pick whatever colors make you happy or match your event theme.
The Simple Way I Put These Together
Here's exactly how I whip up these tasty little treats:
Start by getting organized. Cover a large baking sheet with parchment and count your crackers. Create a little assembly station with everything close by for easy access.
For the filling, grab equal parts peanut butter and marshmallow creme. I typically use 1 cup of each. Stir them together until completely blended. I always sample a tiny bit to check the flavor.
Assembly comes next. Arrange your bottom crackers and add a dollop of filling on each. I use my fingertips to spread it around, leaving a tiny edge uncovered. Put another cracker on top and press down gently until the filling reaches the sides.
The chocolate coating needs attention for best results. Break your chocolate into tiny bits for smoother melting. Place in a microwave-safe dish. Heat for 30 seconds, stir thoroughly, then continue with 15-second bursts. When it's nearly melted, add a bit of coconut oil and keep stirring until completely smooth.
Now for the messy fun part. Drop each cracker sandwich into the melted chocolate. Use two forks to turn it around, making sure it's fully coated. Tap the fork against the bowl to let extra chocolate run off.
Work fast to add sprinkles while the chocolate's still wet. I work in small groups of 4-5 sandwiches so the chocolate doesn't harden before I finish decorating.
Pop them in the fridge for about 20-30 minutes. You'll know they're done when the chocolate loses its shine and looks solid.
After they've firmed up, place them in your container with wax paper between each layer. Don't pile them too high or you might squash the bottom ones.
Keeping Them Fresh Longer
I've figured out a few ways to keep these goodies tasting great. In a cool kitchen, store them in an airtight container on the counter for about 5 days. My kitchen runs warm, so I keep mine in the fridge. Just remember to take them out 15 minutes before eating - they taste much better when they're not cold. Need to plan ahead? Make a bunch and stick them in the freezer between layers of wax paper. They'll stay good for 3 months, though at my house they never hang around that long.
Easy Ways To Mix Things Up
I'm always trying new versions of these treats. Sometimes I swap in almond butter for grown-up get-togethers, or use sunflower butter when my allergic niece comes over. During Christmas, I throw crushed candy canes on top for a festive look. Want something extra fancy? Try some white chocolate zigzags over the dark chocolate coating. My children went crazy when I tried golden Oreos instead of Ritz once – totally different but super tasty.
Tricks I've Learned Along The Way
After making these countless times, I've picked up some handy tricks. Always let your peanut butter sit out until it's room temperature so it mixes better with the marshmallow cream. Take your time melting the chocolate – rushing leads to problems. Keep your decorations ready to go because timing matters once you start dipping. Use parchment paper for your tray, not wax paper – I found that out the hard way. And my biggest advice? Don't cheap out on the chocolate – it really changes how the final product tastes.
How These Save My Holiday Sanity
These treats have come to my rescue so many times during busy holiday seasons. When I need something quick for a cookie swap or unexpected visitors, these always get compliments. They look stunning on a Christmas dessert spread, especially with festive colored sprinkles. I love putting them in cute boxes with ribbons for teacher gifts – everyone thinks they came from a fancy shop. They're also super budget-friendly, so I can make tons without spending much, especially when Ritz crackers go on sale.
Frequently Asked Questions
- → What chocolate works best for dipping?
Pick chocolate that melts smoothly, like melting wafers or chocolate chips. Dark, milk, or semi-sweet all work great. Steer clear of bars that don’t melt down well.
- → Why is my chocolate not hardening?
Let excess chocolate drip before setting. Pop the treats into the fridge or freezer to firm up. If your room’s warm, it may take longer to harden completely.
- → Can I use chunky peanut butter?
To get the best layer of filling, smooth peanut butter is your go-to. Chunky can be harder to spread and might crack your crackers.
- → How can I stop my crackers from breaking?
Spread the peanut butter gently, and avoid pressing too hard when sandwiching. Be cautious while dipping to keep them from snapping.
- → Why did my peanut butter mixture turn so sticky?
Blend marshmallow cream and peanut butter evenly without overdoing it. If it’s too sticky, let it chill briefly before working with it on the crackers.