Chocolate and Peanut Butter Ritz Cookies
In the Midwest, spreading peanut butter between two Ritz crackers and drenching them with melted chocolate-flavored almond bark is considered a no-bake recipe for cookies. We made these when I was a kid and I’ve been making them ever since.
I don’t know if people actually have a card in their recipe box for them, but if they do, it’s really more as a reminder to make them. You only need three ingredients to make chocolate and peanut butter Ritz cookies—peanut butter (creamy or crunchy), chocolate flavored almond bark, and Ritz crackers. And the filling is really up to you—you could substitute the peanut butter with sunflower seed butter, almond or cashew butter, or another nut butter.
And although we mostly make these to share at Christmastime, you will want to make them in the heat of summer so you can keep your oven off and your house cool. All you need is space to spread out the butter-flavored crackers when you smear and sandwich them with peanut butter and dip in melted almond bark.
If you like chocolate and peanut butter, treat yourself to a few of my other recipes with the sweet combo:
Reese’s Peanut Butter Cup Poppers
Peanut butter cookies with chocolate KISSES
Boston baked beans tiger butter
Here’s a fun way to make chocolate and peanut butter Ritz cookies taste like puppy chow: (idiot proof) 5-ingredient puppy chow Ritz cracker cookies from Half Baked Harvest.
Sweet wishes,
Chocolate and peanut butter Ritz cookies
Ingredients
- 1 13.7 oz butter crackers, I use Ritz
- 24 oz almond bark chocolate flavored coating
- 1½ cups creamy or crunchy peanut butter
Instructions
- Spread out wax paper on a table or on cookie sheets.
- Spread half the crackers with peanut butter. Top each with another cracker. Place on wax paper.
- Over low heat or in a double boiler, melt almond bark and stir until smooth. Keep on low heat.
- Drop one cookie at a time into the melted bark, flipping to coat entire cookie. Remove with a fork, gently tapping the side of the pot to drip off excess chocolate.
- Place on wax paper. Dry completely-it takes a couple hours. Store in covered airtight container for a couple weeks. These also freeze nicely.
Notes
Nutrition
Go back to the recipe by scanning this QR code:
All text and images © Staci Mergenthal • Random Sweets
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