Ritz Cookies – Step by Step Guide: That’s right, this no-bake dessert dish tastes more like holiday “candy” than a cookie. Put a small amount of nut butter between two Ritz crackers and then dip them both in melted dark or white chocolate.
Ritz Cookies – Step by Step Guide
They can be sous cooks and help make these easy cookies since the whole thing is done in the microwave. You might not even want to call it a “recipe.” If you want to make something fun that you can eat, this is more like an arts and crafts project. Good job.
- 1 1/2 cups creamy peanut butter (see note 1)
- 1 box Ritz crackers 4 sleeves, about 140 crackers
- 2 (12 ounce) bags bright white candy melts (see note 2)
- 2 (12 ounce) bags chocolate candy melts
- sprinkles optional
Step by step instructions
- Put about a teaspoon of peanut butter on a cracker. Add another cracker on top.
- Do this again with the rest of the peanut butter and crackers until you have about 70 sandwich cookies.
- Lay out on a baking sheet that has been lined with foil or parchment paper. Freeze while you melt the candy melts.
- For the double-boiler method, put the white candy melts in a bowl over a pot of boiling water.
- You can also melt them in the microwave for 30 seconds at a time on 50% power. Mix until it’s smooth. Do it again with chocolate candy melts.
- With a spoon or fork, dip each cracker sandwich into a bowl of melted chocolate and turn them around to cover all sides.
- Place on a baking sheet that has been prepared and decorate with sprinkles. Do this again with the rest of the cracker sandwiches, dipping about 35 into each type of chocolate.
- For at least 30 minutes, let it cool completely in the fridge.
Tips for the recipe
Storage: Cover leftovers and put them in the fridge (or a cold garage or patio in the winter). This will keep them fresh for up to a month.
Prepare ahead of time: If you keep these treats cold, they will last a long time. You can make them ahead of time and then use them on your holiday cookie plate.
Freezer: To get the best results, freeze the cookies on a plate or tray until they are solid on their own, then put them in freezer-safe bags so they don’t stick to each other. Let it thaw at room temperature.
Q1. Why do you suggest microwaving at 50% power?
Because the heat is lower, the chocolate can temper more slowly. This keeps the chocolate from getting too hot and sticking together. Stopping every 30 seconds to stir also helps the food cook evenly and have a smooth appearance.
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