Chocolate and Peanut Butter Ritz Cookies

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.

Chocolate and peanut butter Ritz cookies

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

Reese's peanut butter cup poppers

Peanut butter cookies with chocolate KISSES

Hershey's Kisses peanut butter cookies

Boston baked beans tiger butter

Boston baked beans tiger butter bark candy

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

Staci Mergenthal at Random Sweets
Make a big batch. Ritz cookies freeze well.
5 from 1 vote
Prep Time 45 mins
Total Time 45 mins
Course Dessert
Cuisine American
Servings 36
Calories 172 kcal

Ingredients
  

  • 1 13.7 oz butter crackers, I use Ritz
  • 24 oz almond bark chocolate flavored coating
  • 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

Almond bark is usually found near the chocolate chips and baking chocolate.

Nutrition

Calories: 172kcalCarbohydrates: 16gProtein: 2gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 52mgPotassium: 61mgFiber: 1gSugar: 15gCalcium: 5mgIron: 0.2mg
Keyword chocolate and peanut butter

All text and images © Staci Mergenthal • Random Sweets

Tried this recipe?Mention @RandomSweets and tag #OurSweetMidwestLife

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