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Peanut Butter Ritz Crackers Dipped in White Chocolate

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close up shot of Peanut Butter Ritz Crackers stacked on top of each other with one split in half on a plate
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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Table of Contents
  1. Peanut Butter Ritz Crackers Dipped in White Chocolate Ingredients
  2. How to Make This Peanut Butter Ritz Crackers Dipped in White Chocolate Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

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.

close up shot of Peanut Butter Ritz Crackers stacked on top of each other with one split in half on a plate

Peanut Butter Ritz Crackers Dipped in White Chocolate Ingredients

Peanut Butter Ritz Crackers Dipped in White Chocolate raw ingredients that are labeled

You’ll need:

  • 60 Ritz crackers
  • 1½ cups creamy peanut butter
  • ½ cup powdered sugar
  • 2½ cups 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

OUR RECIPE DEVELOPER SAYS

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.

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.

peanut butter and powdered sugar folded in a bowl

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

crackers placed on to a cookie sheet

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.

peanut butter spooned into each cracker in a baking pan

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.

cracker added on top of the bottom cracker in a baking pan

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

PRO TIP:

Refrigerating helps to firm up the peanut butter. If you’re in a hurry, five minutes in the freezer will do the trick.

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

melted chocolate in a bowl with a wooden spoon

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

PRO TIP:

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.  

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.

PRO TIP:

Reheat the white chocolate in 15-30 second intervals as needed if the chocolate starts to harden or becomes too thick while dipping the cookies.

cookies flipped over and covered with chocolate

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

cookies placed back on 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

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.

Storage

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.

close up shot of Peanut Butter Ritz Crackers on a black tray

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

FREQUENTLY ASKED QUESTIONS

Can I use a different type of cracker for this recipe?

These no-bake cookies could be made with any buttery crackers that you can get at the grocery store.

Can I use a different nut butter for this recipe?

You could replace the peanut butter with almond butter, sunflower butter, or cashew butter for these sandwich cookies.

Could I add holiday sprinkles to these cookies?

You sure could add sprinkles! Just add them once you dip your cracker sandwiches in chocolate, you could add sprinkles before the chocolate sets.

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close up shot of Peanut Butter Ritz Crackers stacked on top of each other with one split in half on a plate

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
Total Time 1 hour 15 minutes
Servings 30

Ingredients
  

  • 60 Ritz Crackers
  • cups creamy peanut butter
  • ½ cup powdered sugar
  • 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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