Peanut Butter Ritz Crackers Dipped in White Chocolate

Our peanut butter Ritz crackers dipped in white chocolate are a sweet and salty treat that you won’t be able to resist.

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These peanut butter Ritz crackers dipped in white chocolate are an irresistible sweet and salty snack. Smothered in peanut butter and then dipped in melted white chocolate, these addictive little treats are easy to make and will be sure to please any sweet tooth.

Peanut Butter Ritz Crackers Dipped In White Chocolate Ingredients

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You’ll need:

• 60 Ritz crackers
• 1½ cups of creamy peanut butter
• ½ cup of powdered sugar
• 2½ cups of white chocolate chips

Substitutions And Additions

PEANUT BUTTER: This recipe uses creamy standard peanut butter (Skippy or Jif). 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 begin oozing out into the white chocolate coating.

RITZ CRACKERS: If you don’t have Ritz crackers, you could use Keebler Club crackers or saltine crackers instead.

CHOCOLATE: You could also make these chocolate peanut butter Ritz cookies using a different type of chocolate, including dark chocolate, semi-sweet, or milk chocolate chips.

How To Make This Peanut Butter Ritz Crackers Dipped In White Chocolate Recipe

STEP ONE: Line a full or half-sheet pan with parchment paper.

STEP TWO: In a small mixing bowl, stir together the peanut butter and the powdered sugar until smooth.

STEP THREE: Evenly space 30 Ritz crackers face down. This will be the cookie’s “bottom”.

STEP FOUR: Spoon 1 tablespoon of the peanut butter mixture into the center of the cracker. Do not spread the peanut butter to the edges.

STEP FIVE: Place the “top” cracker face up. Gently press the cracker down just until the peanut butter filling is close to the edge of the crackers but not dripping over the edge.

STEP SIX: Refrigerate the cookies on the baking sheet for 30-45 minutes.

STEP SEVEN: In a medium-sized heat-proof bowl, combine 2 cups of white chocolate chips.

STEP EIGHT: In the microwave, heat the chocolate chips for 30 seconds at a time, stirring well after each interval, until the 2 cups of chips are melted.

STEP NINE: Add the remaining ½ cup of white chocolate chips, and stir until the chocolate is smooth.

STEP TEN: Remove the cookies from the refrigerator.

STEP ELEVEN: Place 1 cookie at a time in the melted chocolate. Flip the cookie over with a dinner fork or chocolate dipping tool 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.

STEP TWELVE: Place the dipped cookie back onto the parchment paper.

STEP THIRTEEN: Return the sheet pan of dipped cookies to the refrigerator. Chill for 30 minutes to help set the chocolate. Store in an airtight container.

How To Serve Chocolate Dipped Ritz Crackers

Enjoy these yummy treats with a cold glass of milk or homemade hot chocolate during the holiday season or in the summer with an ice-cold vanilla latte.

They also make great gifts to give to friends or family, along with our M&M pretzel hugs.

For more delicious recipes to share around the holidays or any time of year, our Martha Washington candy and pecan pie balls are both delightful confections.

MORE PEANUT BUTTER RECIPES

Cookie Recipes

Cookie Peanut Butter Cups

Pie Recipes

Chocolate Peanut Butter Pie

Storing Ritz Peanut Butter Crackers

ON THE COUNTER: White chocolate peanut butter crackers will stay fresh in an airtight container for 1 to 2 weeks.

IN THE FREEZER: Ritz cracker cookies freeze well for up to three months. Once the chocolate has set, transfer them to an airtight container or Ziploc bag and pop them into the freezer. Defrost at room temperature or in the fridge.

There’s something about the sweet and salty combo of peanut butter and chocolate that just speaks to us. And when you add in buttery Ritz crackers? Well, we’re pretty much powerless against it. This easy no-bake peanut butter Ritz crackers dipped in white chocolate takes just minutes to put together, and it is sure to be a hit. 

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Peanut Butter Ritz Crackers Dipped in White Chocolate

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Our peanut butter Ritz crackers dipped in white chocolate are a sweet and salty treat that you won’t be able to resist.

Prep Time 45 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 30

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Ingredients

  

1x2x3x

• 60 Ritz Crackers
• 1½ cups creamy peanut butter
• ½ cup powdered sugar
• 2½ cups white chocolate chips

Instructions

 

• Line a full or half-sheet pan with parchment 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 cookie’s “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 30 to 45 minutes.
• In a medium-sized heat-safe bowl, add combine 2 cups of the white 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 chips are melted.
• Add the remaining ½ cup of white 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 dinner fork or chocolate dipping tool, 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.
• Place the dipped cookie back onto the parchment paper.
• Return the sheet pan of dipped cookies to the refrigerator. Chill for 30 minutes to help set the chocolate. Store in an airtight container.

Notes

• These white chocolate peanut butter Ritz crackers are so yummy and freeze so well. They would be perfect for giving as gifts, as part of a cookie exchange, or to add to a holiday cookie tray. Make a double batch and tuck some away in the freezer for later.
• Refrigerating helps to firm up the peanut butter. If you’re in a hurry, five minutes in the freezer will do the trick.
• 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 similar to how we would temper chocolate, but without the fuss of a candy thermometer and precise heating/cooling. 
• Reheat the white chocolate in 15 to 30 second intervals as needed if the chocolate starts to harden or becomes too thick while dipping the 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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