Ritz Cracker Christmas Cookies
Make festive Ritz Cracker Christmas Cookies with just four ingredients. A delicious no-bake treat for your holiday cookie trays.
Servings: 15
Calories: 245kcal
Equipment
- Baking Sheet
- Parchment Paper
- Microwave Safe Bowl
Ingredients
- 30 Ritz crackers
- 1 cup peanut butter or cookie butter
- 10 ounces chocolate about 2 cups
- Christmas sprinkles
Instructions
- Spread about 1 tablespoon peanut butter on the bottom of a Ritz cracker, then place the top on to make a sandwich. Place on a parchment lined baking sheet, then repeat for the remaining. Set aside.
- Add about 2 inches of water to a saucepan, and melt chocolate slowly in a heat-safe bowl, over low heat.
- Once melted, place the cracker sandwiches, one at a time, into the chocolate to coat, then transfer back to the parchment paper to set. Repeat for the remaining, and add sprinkles with they are still warm.
Notes
- Expect Some Extra Chocolate: How much chocolate you need will depend on the type you use. My white chocolate was thicker and used almost the full 11 ounces, while the thinner Belgian chocolate had much more runoff and left me with extra.
- Use Regular Creamy Peanut Butter: I prefer a traditional creamy peanut butter here. Natural peanut butter can be runnier and may separate, making the sandwiches messier to dip.
- Don't Overfill: I find 1 tablespoon of peanut butter is plenty. If you use too much, some might squeeze out the sides when you dip the cookies in the melted chocolate.
- Add Sprinkles Quickly: Decorate each cookie while the chocolate coating is still soft, so the sprinkles stick.
- Let the Excess Chocolate Drip Off: Give each cookie a moment over the bowl after dipping so the excess chocolate can run off before transferring it to the parchment paper.
- Room Temperature: Store the cookies in an airtight container, with parchment or wax paper between, in a cool, dry place for up to 1 week.
- Refrigerator: If your kitchen is warm or the chocolate softens at room temperature, keep the cookies refrigerated in an airtight container.
- Freezer: Once completely set, layer the cookies between sheets of parchment or wax paper in a freezer-safe container and freeze for up to 2 months.
Nutrition
Calories: 245kcal | Carbohydrates: 16g | Protein: 6g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 1mg | Sodium: 130mg | Potassium: 239mg | Fiber: 3g | Sugar: 7g | Vitamin A: 7IU | Calcium: 31mg | Iron: 3mg
