Every Christmas, we make Ritz crackers Cookies. You know, the ones filled with peanut butter and covered in chocolate? And every year, we say if we could have only one kind of cookie, this would be the one.
Nabisco introduced Ritz crackers in 1934. They have become one of the most beloved crackers in America. The distinctive buttery, toasty flavor is amazing! They have the perfect level of saltiness and a wonderful texture that's tender but not crumbly.
Like in 1934, each round cracker has a perfectly scalloped edge and seven precisely placed holes in the center. Even before you begin making them into this treat, Ritz is a great cracker that has stood the test of time for almost ninety years!
Valentine's Day is just around the corner, so I "dressed up" this old favorite with a new look! I swapped out chocolate almond bark with white almond bark for some of them and broke out every pink sprinkle I could find! I decided we did not need to wait eleven months for a favorite treat.
I think they are so much fun and it was easy to do! Like at Christmas, begin by placing the crackers with the flat side up on a paper-lined baking sheet in rows like little soldiers.
Next, use a table knife to spread creamy peanut butter on each cracker. I always choose Jif peanut butter! Use two to three teaspoons of peanut butter; no one wants a skimpy Ritz cracker cookie! Now, put a second cracker on top with the flat side on top of the peanut butter, and you are ready to dip!
I used white vanilla and chocolate almond bark for my Valentine's Ritz crackers cookies. You can also use white or chocolate baking chips or candy melts for dipping.
You can melt almond bark easily in your microwave. Break or cut the almond bark into smaller pieces, put it in a microwave-safe bowl, and place it in the microwave. Melt it in 30-second intervals, stirring between each, until it is smooth, melty, and dippable. A little bit of shortening will help the almond bark achieve a perfectly melty consistency.
You can also use a double boiler to melt the almond bark and keep it warm while dipping. I do not have a double boiler, so another time, I put an oven-proof glass bowl on top of a saucepan with some water in it. 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.
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, too.
Before the almond bark hardens, add sprinkles! I worked about five Ritz crackers cookies at a time, sprinkled them, and then dipped some more. After they were set, I drizzled a little chocolate on some cookies covered in white almond bark. They turned out to be so fun!
I found out each individual Ritz crackers cookie fit perfectly in a cupcake liner, and I had some festive ones left from last year, so I had fun with that! I think they look like special Valentine's candies this way! I arranged them in a tin to give to our grandkids!
I'm so excited to give these cookies to our grandkids for Valentine's Day, and I'm already thinking of how I can make them fun and summery or patriotic for our weekends at the lake later this year!
I'm so glad we have holidays sprinkled throughout the year! It's so much fun treating our special people with goodies for each season and special occasion! It makes the best memories!
"Festive" is one of my favorite words and I use it a lot! 💖 I think there's something to celebrate every day if we just take a moment to look! That's why I love finding ways to make ordinary things a little more fun. They're the sprinkles in life!!
Here are some recipes that always make me feel festive when I make them! Copycat Bailey's Irish Cream, Festive Mocktails, Jello Poke Cake (it's not just for Christmas!), and Sugar Cookie Bars! What puts you in the mood for a celebration?
If you liked this recipe, you are my people! If you like this recipe, please share it on your social media accounts like Facebook, Instagram, Pinterest, and Twitter! It would sure tickle me, and I would be ever so grateful!
Love, GB (Betty Streff)
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