Sweet and salty, these Chocolate-Covered Ritz Crackers come together fast and disappear even faster—no baking required!
Back in my middle school teaching days, my homeroom threw some epic Christmas parties. We’d stuff our faces with unspeakable amounts of junk food and chug soda as we played Christmas-themed Mad Libs. Most kids showed up with safe bets like Oreos, M&M’s, Lay’s, and Cheetos. However, there were always a brave few who’d sheepishly walk in with homemade cookies. I get why they’re nervous. Bringing their mom’s gingerbread cookies was a bold move. Everyone likes Oreos. But something their mom made? Now that’s a gamble, people.
One year, a kid brought chocolate-covered Ritz crackers and claimed she made them herself. Judging by her beet-red cheeks, I’m guessing she had. Lucky for her, they were a huge hit. I loved them so much, I asked for the recipe.Â
Since then, I’ve tinkered with the recipe, adding my own twist. While my student’s recipe simply involved hand-dipping an individual cracker in chocolate, I went the sandwich route. I’m a sucker for fillings—marshmallows, caramel, Nutella; I’ve tried them all. But my favorite has to be peanut butter. Sweet and salty already had me hooked, but peanut butter and chocolate? That’s the best.
Another win for this recipe is that there’s no baking involved. Just melt the chocolate chips, dunk the peanut butter cracker sandwiches, let them cool, and you’re done. These have become a Porter family favorite, and not just around the holidays.Â
And if you’re still wondering whether you hold the skills required for making chocolate-covered Ritz crackers, just ask my nine-year-old twins. When it comes to this recipe, they’re the head bakers.
The fridge is your friend
When we remodeled our kitchen, I had to cover one of our heat ducts to make room for the extra cabinets I desperately wanted. As a result, my kitchen can get pretty hot in the summer and frigid in the winter. Point being, the temperature of my kitchen dictates how I cool these chocolate-covered Ritz crackers.
If your kitchen stays a steady temp, feel free to let these crackers sit on the counter. However, the fridge helps the melted chocolate harden more cleanly and quickly. Personally, I like the snappier texture, though my wife would argue that the cold air dulls the flavor. Perhaps you fall in her camp—in that case, let crackers sit out for a few minutes before serving. That said, if your kitchen doesn’t feel like a furnace, and you don’t mind a softer bite, room temperature is completely fine.
How do I store leftovers?
Store these in an airtight container at room temperature for up to 3 days, provided that your kitchen isn’t too warm. If it is, I’d recommend storing them in the fridge. Cooler temps extend their life, too. You should get 5 to 7 days out of them—that’s been my experience.
Serving suggestions
Chocolate-covered Ritz crackers pair well with a cold glass of milk, and for the adults, a cup of coffee. I usually make these crackers as part of a larger cookie spread. Recipes like Snowball Cookies covered in powdered sugar and M&M Cookie Bars are always kid wins in my house. For other chocolate-covered faves, try the classic Christmas Oreo Balls and Chocolate Marshmallow Surprise Cookies.
Chocolate-Covered Ritz Crackers
Ingredients Â
- 1/2 cup smooth peanut butter
- 24 Ritz crackers
- 12 ounces semisweet chocolate chips or wafers
- 1/2 teaspoon vegetable oil plus more, if needed
- Sprinkles or flaky sea salt for garnish optional
InstructionsÂ
- Line a baking sheet with parchment paper. Spread about 2 teaspoons of peanut butter on one Ritz cracker and top it with another cracker. Press lightly to form a sandwich. Repeat with all crackers to make 12 sandwiches.
- Place the chocolate and vegetable oil in a microwave-safe bowl. Microwave at 50% power for 1 minute, stir, then heat in 30-second increments until smooth.
- Use a fork to dip each peanut butter sandwich into the melted chocolate, coating it completely. Let excess chocolate drip off, then place the dipped sandwich back on the parchment paper.
- If desired, sprinkle with a few sprinkles or some flaky sea salt on top before the chocolate sets. Allow the treats to cool for about 20 minutes, until the chocolate has hardened.
Leave a Comment