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I stumbled upon this incredible no-bake snack during the holidays last year, and now my family constantly bugs me to whip them up every weekend. These Chocolate Peanut Butter Ritz Cookies blend buttery crackers, smooth peanut butter, gooey marshmallow cream, and decadent chocolate into something truly magical. Toss on some glittery sprinkles and you've got yourself a perfect snack for any get-together. And the best thing? They come together in just minutes.
What Makes Everyone Go Wild For These
These treats never last more than a few hours in my house. That mix of salty and sweet is downright impossible to resist, and the contrast between crunchy and smooth textures hits the spot every time. There's no oven needed, so I can make them even when my kitchen's completely swamped. My children love helping me add different toppings, and they're so easy that absolutely anyone can pull them off.
The Perfect Ingredients For These Tasty Bites
- Ritz Crackers: The buttery base that creates that wonderful salty-sweet combo everyone loves.
- Creamy Peanut Butter: Always pick the smooth variety for easy spreading across your crackers.
- Marshmallow Crème: Adds that special something and creates an amazing soft texture inside.
- Chocolate: Don't skimp here - I usually grab semi-sweet but milk chocolate works wonderfully too.
- Sprinkles: Pick whatever colors make you happy or match your celebration theme.
How To Make Chocolate Peanut Butter Ritz Cookies
Here's exactly how I put together these irresistible treats:
Start by setting up your workspace. Grab parchment paper and cover a large baking sheet, then count out your crackers. Keep everything within arm's reach since things move quickly once you begin.
For the filling, mix equal parts peanut butter and marshmallow creme. I typically use 1 cup of each. Stir until they're completely blended. I sometimes sneak a tiny taste to make sure it's just right.
Assembly comes next. Place your bottom crackers out and add a generous dollop of filling on each. Use your fingertips to spread it gently, leaving a tiny edge around the border. Add another cracker on top and press down slightly - you'll feel the filling spread out.
My trick for flawless chocolate coating starts with chopping your chocolate into tiny bits for smoother melting. Place it in a microwave-safe bowl. Warm it for 30 seconds, stir thoroughly, then heat for another 15 seconds. Keep stirring between short heating bursts. When it's nearly melted, add a bit of coconut oil and stir until it's silky.
Now comes the messy fun part - dipping! Drop each sandwich into your melted chocolate. Use two forks to turn it over, making sure it's completely covered. Tap the fork against the bowl to let extra chocolate drip off.
Quickly add sprinkles while the chocolate hasn't set yet. I usually do 4-5 cookies at once so the chocolate stays wet enough for sprinkles to stick.
Pop them in the fridge for about 20-30 minutes until they're completely set. You can tell they're ready when the chocolate loses its shine and looks matte.
Once set, stack them in containers with wax paper between each layer. Don't pile them too high or you might squish the bottom ones.
Keeping Them Fresh
I've figured out a few ways to keep these treats tasting amazing. In a cool kitchen, just store them in an airtight container on your counter - they'll stay good for about 5 days. My kitchen runs hot, so I keep mine in the fridge. Just remember to take them out about 15 minutes before eating since they taste much better at room temperature. Need to plan ahead for a big event? Make a huge batch and freeze them with wax paper between layers - they'll last up to 3 months, though at my house they vanish way before that.
Mix It Up With These Tasty Twists
I can't stop trying new versions of these treats. Sometimes I swap in almond butter for grown-up parties or use sunflower butter when my peanut-allergic niece comes over. During Christmas, I sprinkle crushed candy canes on top for a festive look. Want something extra fancy? Try some white chocolate drizzled over the dark chocolate coating. My kids absolutely flipped when I tried golden Oreos instead of Ritz once - completely different but totally delicious.
Lessons From Making These Countless Times
After making these treats hundreds of times, I've picked up some handy tricks. Always use room temperature peanut butter - it mixes so much better with marshmallow cream. Don't rush melting your chocolate - slow and steady works best. Keep your sprinkles right next to you because timing matters once you start dipping. Use parchment paper on your tray, not wax paper - I found that out the hard way. And my number one tip? Spend a little extra on good quality chocolate - it really changes how the final product tastes.
My Go-To For Every Celebration
These treats have come to my rescue countless times during busy holiday seasons. When I need something quick for a cookie swap or unexpected visitors, these never let me down. They look stunning on a holiday dessert spread, especially with festive colored sprinkles. I love putting them in cute boxes with ribbon for teacher gifts - everyone thinks I bought them from a fancy chocolate shop. They're also super affordable to make, so I can whip up several batches without spending too much, especially when Ritz crackers go on sale.
Frequently Asked Questions
- → What's the best chocolate for dipping?
Use good quality melting chocolate or chocolate chips. Dark, milk, or semi-sweet all work well. Avoid chocolate bars that don't melt smoothly.
- → Why won't my chocolate set properly?
Make sure to let excess chocolate drip off completely when dipping. Chill treats in fridge or freezer until fully hardened. Warm room temperature can slow setting.
- → Can I use crunchy peanut butter?
Creamy peanut butter works best for smooth filling. Crunchy can make spreading difficult and may break crackers when assembling sandwiches.
- → How do I prevent crackers from breaking?
Spread filling gently and don't press too hard when making sandwiches. Handle carefully when dipping in chocolate.
- → Why did my marshmallow mixture get too sticky?
Mix peanut butter and marshmallow cream thoroughly but don't overmix. If too sticky, chill briefly before spreading on crackers.