Sweet-n-Salty Chocolate Peanut Butter Ritz Cookies
Yield: 24 cookies
Our family makes these no-bake cookies every year for Christmas! A generous spoonful of creamy peanut butter is sandwiched between two buttery, flaky Ritz crackers, then dipped into a melted mixture of rich semisweet chocolate AND chocolate almond bark. The flaky salt on top gives them an irresistible salty-sweet touch.
Ingredients
- 48 Ritz crackers
- ¾ cup creamy peanut butter (I use Skippy)
- 8 ounces chocolate almond bark
- 8 ounces good quality semisweet chocolate chips
- sea salt flakes (I use Maldon sea salt flakes)
Instructions
- Set up a double boiler on your stovetop. Add chocolate almond bark and chocolate chips, and melt them together, stirring often. Take care to not let the chocolate scorch. (Or use a medium heat-proof bowl to melt the chocolates in the microwave on a low setting, in shorter intervals, stirring regularly.)
- Meanwhile, line a 15" x 10" rimmed pan with wax paper. Place 24 Ritz crackers on the wax paper, leaving an inch of space in between each one.
- Place a generous tablespoon (some people think this is too much, use less if you like!) of peanut butter onto the center of each cracker. Do not spread the peanut butter.
- Place another cracker on top of the peanut butter and gently press down at the center of the cracker. This will spread out the peanut butter between the two crackers. Repeat until you have all sandwich cookies assembled.
- Once chocolates have melted, remove the double boiler from the stovetop. Drop an assembled sandwich cookie into the chocolate. Use two forks to maneuver the cookie, quickly turn it to completely cover with chocolate. Lift the cookie out with one of the forks, and tap the fork handle lightly on the side of the bowl to force excess chocolate down through the fork’s tines and back into the bowl. Slide the fork outward from the bowl, dragging the bottom of the tines along the rim of the bowl, letting more excess chocolate drip down the inside of the bowl. Transfer chocolate-dipped cookie onto the wax paper, using a toothpick to help slide the cookie off the fork's tines. Repeat until all cookies are dipped. If the chocolate becomes thickened and difficult to work with, simply warm it up a bit more.
- When the chocolate has cooled and is still a bit glossy, sprinkle the cookies with sea salt flakes. Be sure to do this before the chocolate sets up.
- Enjoy as soon as the chocolate is set and hardened. If you want to quicken this step, place the pan in the refrigerator or freezer for a bit.
Notes
To store: These freeze really well. Store in a freezer-safe, airtight container with layers of cookies separated by wax paper.
adapted from Mom's recipe box, a family favorite recipe since I was a kid
Nutrition Information:
Serving: 1 Calories: 182kcal Carbohydrates: 14g Protein: 5g Fat: 13g Saturated Fat: 3g Polyunsaturated Fat: 9g Sodium: 169mg Fiber: 2g Sugar: 7g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.