Peanut Butter Ritz Crackers Dipped in White Chocolate

Peanut Butter Ritz Crackers Dipped in White Chocolate

Easy to make, and utterly irresistible, no-bake Ritz crackers dipped in white chocolate are the perfect sweet and salty treat.

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Table of Contents
  1. Peanut Butter Ritz Crackers Dipped in White Chocolate Ingredients
  2. How to Make Peanut Butter Ritz Crackers Dipped in White Chocolate
  3. How to Store Peanut Butter Ritz Crackers Dipped in White Chocolate 
  4. JUMP TO RECIPE

The perfect sweet and salty treat, Ritz crackers dipped in white chocolate are easy to make and will be sure to please any sweet tooth. Easy and delicious, these no-bake treats are made with just 4 ingredients. 

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MORE RECIPES: Peanut Butter Lava Cookies | Ritz Cracker Toffee | Peanut Butter Cookie Cup

Easy to make, and utterly irresistible, the buttery crackers are smothered in peanut butter and then dipped in melted white chocolate. This no-bake treat delivers the perfect mix of sweet and salty. 

Always popular around the holidays, these cookies are so good they deserve to be enjoyed all year long. They also make great edible gifts to give to friends or family. Decorate them with sprinkles before the chocolate sets for special occasions. Enjoy them with a cold glass of milk or homemade hot chocolate. 

Sweet, salty, creamy, and crunchy these peanut butter Ritz crackers dipped in white chocolate are ready to eat in about an hour. This simple, no-bake, sweet and salty treat is perfect for parties and get-togethers. 

Peanut Butter Ritz Crackers Dipped in White Chocolate Ingredients

ritz crackers dipped in white chocolate ingredients
  • Crackers – Ritz Crackers
  • Peanut butter – creamy peanut butter
  • Sugar – powdered sugar
  • Chocolate chips – white chocolate chips

This recipe uses standard creamy peanut butter. If you prefer to use an all-natural peanut butter may require more powdered sugar and/or a longer chill time.

Refrigerating the crackers after spreading on the peanut butter helps to firm up the peanut butter. If you’re in a hurry, five minutes in the freezer will do the trick. You want the peanut butter to have firmed up really well before you start dipping, or the peanut butter will begin oozing out into the white chocolate coating.

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. In addition to the white 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 Peanut Butter Ritz Crackers Dipped in White Chocolate

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

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

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

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

FIFTH STEP: 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.

SIXTH STEP: Refrigerate the cookies on the tray for 30 to 45 minutes.

SEVENTH STEP: In a medium-sized heat-safe bowl, add combine 2 cups of the white chocolate chips.

EIGHTH STEP: 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.

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

TENTH STEP: Remove the cookies from the refrigerator.

ELEVENTH STEP: 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.

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

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

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

What if my chocolate for dipping starts to harden? 

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.

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. Keep in mind that different kinds of nut butter may require more powdered sugar and/or a longer chill time.

How to Store Peanut Butter Ritz Crackers Dipped in White Chocolate 

ON THE COUNTER: Store white chocolate peanut butter crackers in an airtight container on the counter 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 freezer-safe bag and pop them into the freezer. Defrost at room temperature or in the fridge.

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  • 60 pcs Ritz Crackers
  • cups creamy peanut butter
  • ½ cup powdered sugar
  • cups white chocolate chips
  • 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.

Calories: 175kcal | Carbohydrates: 15g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 3mg | Sodium: 87mg | Potassium: 118mg | Fiber: 1g | Sugar: 12g | Vitamin A: 5IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 0.3mg

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