Chocolate dipped Ritz Crackers are one of the easiest Christmas treats you can make — and somehow they’re always the first thing to disappear. Sweet, salty, creamy, and crunchy… they hit all the buttons. Peanut butter and chocolate have been the holy grail of holiday goodies forever, and these little bites deliver that magic with almost no work at all.
But this time around, I’m adding a fun twist — a Fluffernutter version.
Yes, ma’am: peanut butter and marshmallow cream tucked between buttery Ritz crackers, then dipped in chocolate. Think childhood lunchbox meets Christmas candy tray. Ridiculous in the best possible way.
At our house, if everyone had to pick just one Christmas cookie, these would probably win by a landslide. They’re no-bake, budget-friendly, quick to crank out, and dangerously addictive. I’ve learned to double the batch from the start.
Whether you make the classic peanut butter version or the new Fluffernutter twist, this is the treat you’ll reach for again and again all season long.
I did not want to wait until Christmas to enjoy this amazing treat. So, I developed a plot twist to get some in my hands as soon as possible!
Peanut butter and chocolate are among the most beloved flavor combinations. A cookie or treat containing chocolate and peanut butter is at the top of everyone's favorites list. It’s a fantastic combination; who can deny it? Do you ever wonder why?
Our busy little taste buds love it when we eat foods with contrasting flavors and textures. These yummy Ritz crackers with chocolate make our taste buds sing and dance with that classic sweet-salty, crisp, and crunchy combination, and the added creaminess of the thick chocolate coating.
And the flavor? They taste like a cross between a candy bar and a cookie — the perfect sweet/salty Christmas bite.
A fluffernutter is an old-school combo of peanut butter + marshmallow fluff, made famous in New England and beloved by kids everywhere. I tucked that combo between Ritz crackers and dipped it in chocolate.
If Reese’s made a winter marshmallow cup… this would be it.
The marshmallow adds a soft middle, a little sweetness, and just enough “ooh, what IS this?!” to get people talking. It’s fun, unexpected, and it absolutely belongs on your Christmas tray.
I wanted the fluffernutter filling to be close to the consistency of peanut butter, not too soft to stand up on the cracker. I looked through countless recipes and felt a lot like Goldilocks. Too soft, too sweet, until I came up with my own combination, and I think it’s “just right.”
I used a ratio of approximately two to one peanut butter to marshmallow cream with maple syrup and a small amount of maple flavoring. Add peanut butter or marshmallow cream if the consistency doesn’t suit you. You may want it softer if you use it for a dip.
It’s not too maple-y, just a hint. I made enough to spread on the Ritz crackers with chocolate and still have a jar for my toast! Not a fan of maple flavoring? Try using some vanilla!
Then began the assembly line! I bought a “party pack” of Ritz crackers. There are eight sleeves inside, and each stack contains about 30 crackers. I used two sleeves of crackers for this batch. Make as many as you have time to make!
Begin by covering a large, rimmed baking sheet with waxed or parchment paper. If you have trouble laying the paper flat, spritz a little non-stick spray on the baking pan and pat the paper in place. Lay out Ritz crackers with the flat side up in rows.
Spread some fluffernutter on each one, but try to keep it from going off the edges, as I did on some of them. Put another cracker on top until you have made as many as you want.
For dipping, you can use chocolate chips, candy melts, or almond bark. I found a handy product at Walmart that included a disposable microwavable tray for melting the chocolate almond bark. It worked well, and I just tossed it in the trash when I was done.
You can also use a double boiler to melt the chocolate and keep it warm while dipping. I don't have a double boiler, so I used an alternative method: I placed an oven-proof glass bowl on top of a saucepan filled with water. It must be an oven-proof bowl, and the water shouldn’t boil but simmer.
There does not need to be enough water in the pot to touch the bottom of the bowl. As the water simmers, it generates enough gentle heat to melt the chocolate. A dab of shortening will help the chips achieve a perfectly melty consistency if you use chocolate chips.
I used a fork to plop each cookie into the melted chocolate, give it a roll, and set it on my parchment-covered cookie sheet to harden. I’m sure wax paper would work well on your pan as well. As you can clearly see, I am not a pro!
Before the chocolate hardened, I added some autumn sprinkles for a festive touch. You might try sprinkling flaky salt on the cookies to enhance the sweet/salty flavor.
After I chilled the cookies in the freezer for a couple of hours, my chocolate-covered Ritz crackers popped right off the parchment, and I packaged them up for my granddaughter’s friends directly after taking some fun pictures.
They are so festive and pretty! Ritz crackers with chocolate are wonderful for every season, and you can customize them to match any holiday theme, such as Christmas, Valentine's Day, and the Fourth of July!
They are so fun, and I love the fluffernutter filling, too! I hope you try making some fluffernutter! It’s great on waffles, biscuits, apple wedges, or straight from the jar!
Here is a twist on the classic, ever-popular no-bake treat made with fluffernutter instead of peanut butter inside Ritz crackers, then dipped in chocolate almond bark with optional holiday sprinkles.
* The Fluffernutter recipe is on a separate card.
A wonderful creamy spread made of peanut butter and marshmallow cream. Great on apple wedges, toast, biscuits, waffles, or on a spoon right from the jar!
Whisk all the ingredients together until well blended and store in a sealed container. If it is too thick, you can thin it with a small amount of hot water at a time.
Who can resist some chocolatey treats? Not us! I think you'll love the Triple Dark Chocolate Bundt Cake and Chocolate Chex Caramel Crunch recipes!
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Love GB (Betty Streff)
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