White Chocolate Ritz Cracker Cookies

Create festive White Chocolate Ritz Cracker Cookies with peanut butter and white chocolate for a deliciously easy no-bake treat.

Prep Time0

Cook Time10

Set Time10

Total Time20

Course: Christmas Recipes, Desserts, No Bake Recipes

Cuisine: American

Keyword: 30-Minute Desserts, 5-Ingredient Recipes, Christmas, Desserts, Easy, No Bake Desserts, Peanut Butter, Quick, Simple, White Chocolate

Servings:

Calories: 254kcal

Author: Eva Filer

Prepare a baking sheet with parchment paper and then spread about 1 tablespoon peanut butter on a Ritz cracker to use as a bottom. Place another Ritz on top and make a sandwich.
Repeat for all the remaining crackers, then melt white chocolate.
Using a double boiler method, add about 2 inches of water to a saucepan, and melt chocolate slowly overtop in a heat-safe bowl, over low heat. Stir semi-regularly once it starts to melt, and if the bowl gets too hot remove shut the heat off. Keep stirring until fully melted, and if desired transfer to a narrow container to make dipping easier (I like to use a glass measuring cup).
Using a fork, sink a cracker sandwich into the melted chocolate, and tap off any excess chocolate, then transfer back to the parchment paper.
Repeat for the remaining cookies, and add sprinkles with they are still warm.

Use Regular Creamy Peanut Butter: Natural peanut butter can be runnier and may separate, so I high recommend using regular creamy peanut butter for these.
Start Smaller: Make about 12–13 sandwich cookies to start so you know you’ll have enough white chocolate to coat them all. If you have plenty left, you can always make a few more.
Don't Overfill the Cookies: About 1 tablespoon of peanut butter is enough to create a good layer without having it squeeze out the sides while dipping.
Don't Overheat the Chocolate: Melt the white chocolate slowly, stirring often, and stop heating as soon as it's smooth. Overheating can cause it to become thick and difficult to dip.
Let the Excess Drip Off: White chocolate can create a fairly thick coating, so let each cookie drip over the bowl for a few seconds before transferring it to the baking sheet.
Room Temperature: Store the cookies in an airtight container in a cool, dry place for up to 1 week.
Refrigerator: If your kitchen is warm enough to soften the white chocolate, refrigerate the cookies 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.