White chocolate-covered peanut butter Ritz crackers blend sweet and savory flavors into a delightful snack.
You get the creaminess of peanut butter sandwiched between two buttery crackers. Then these peanut butter crackers are dipped into a rich melted white chocolate coating and allowed to harden.
These no-bake treats combine a perfect balance of contrasting tastes, satisfying your cravings for something rich and crunchy. And did I mention that this is a very easy recipe that you’ll make often for holiday parties and beyond? It’s that time of year!
During Christmas time and the busy holiday season, this quick cookie recipe is always my go-to for parties. Don’t expect any leftovers!
Simple Ingredients At A Glance (Full Printable Recipe Card Down Below)
To create white chocolate peanut butter Ritz cookies, you’ll need only three easily accessible ingredients. Here is what you’ll need:
- Ritz Crackers: You’ll need approximately 48 Ritz crackers, a little more than a sleeve.
- Creamy Peanut Butter: Approximately 1 cup (maybe a little less because I always eyeball this part)
- White Chocolate Coating: I use white almond bark from the local grocery store. CandiQuik is my favorite, but the store brand is good too. You can find white chocolate almond bark on the baking aisle.
I rarely add anything to these delicious treats. However, if you want to jazz them up a bit with decorations, here you go.
To enhance your treat, try these optional add-ons:
|Just A pinch
You can sprinkle sea salt lightly to balance the sweetness, add sprinkles for a festive look, or top with crushed nuts of your choice for extra texture and flavor. Store your ingredients at room temperature to ensure they mix easily.
Special occasions call for special treats. No one has to know how easy it is to make these sweet and salty favorite treats.
Prepare the Ritz Crackers
To begin, lay out half of the Ritz crackers (24 crackers) on a 9×13″ parchment paper-lined baking pan or cookie sheet. Make sure you have an even number, as you’ll be sandwiching them together with peanut butter.
There is just enough candy coating to cover 24 cookies. This recipe can easily be doubled, tripled, etc.
Peanut Butter Application
Using a knife, spread a generous amount of peanut butter onto a cracker (about 1/2 Tablespoon per cracker), then gently press another cracker on top so that the peanut butter spreads to the edge of the cracker. Place back on the sheet pan. Repeat until all pairs are assembled.
Melting White Chocolate Candy Coating
I melt the candy coating in the microwave-safe container it comes in. However, you can also use a microwave-safe bowl. Heat according to the package directions.
I usually heat the chocolate in 30-second increments, stirring in between, until the chocolate is smooth and fully melted.
Dip each peanut butter cracker sandwich into the melted white chocolate, ensuring it is fully covered.
Lift out with a fork, let the excess chocolate drip off, and place the dipped cracker back onto the parchment paper.
Place the dipped cookies back onto the baking sheet.
Allow the dipped cookies to set until the chocolate hardens.
This is the easiest recipe and is a great way to get the kids involved in the cookie-making process without having to bake cookies.
- We prefer the white chocolate but you can use chocolate almond bark instead.
- Nut Butters: If you don’t like peanut butter, you can use almond butter or a favorite nut butter.
Pairing with Beverages
When enjoying White Chocolate Covered Peanut Butter Ritz Crackers, the perfect beverage can enhance your experience. Milk is a classic companion; its creamy texture complements the richness of peanut butter and white chocolate. Opt for whole milk for a full-bodied taste or almond milk for a nuttier twist.
Coffee offers a robust contrast, particularly a medium roast. If you prefer tea, black tea with a hint of vanilla pairs nicely, adding a subtle aroma that does not overpower the snack.
You can never go wrong with good southern iced tea. Whether it’s sweetened or unsweetened, the crispness cuts through the density of the peanut butter and the sweetness of the chocolate. An unsweetened iced tea emphasizes the treat’s flavors without extra sugar.
Storage Tips For These Yummy Treats
After creating white chocolate-covered peanut butter Ritz crackers, proper storage is essential to maintain their optimal taste and texture.
- Room Temperature: Store in an airtight container for up to five days. During the summer, I always store these in the fridge. During the winter holidays, room temperature is fine.
- Conditions: Keep them in a cool, dry place away from direct sunlight.
- Stacking: Separate layers with parchment paper to prevent sticking.
- Refrigeration: To extend freshness, refrigerate in a sealed container for up to two weeks.
- Precautions: Ensure that the container is airtight to avoid absorbing other food odors.
- Freeze on a baking sheet for one hour.
- Transfer to a Ziplock bag or airtight container.
- Label with the date; they can be stored for up to two months.
Thaw at room temperature for about 30 minutes before consuming.
Gift Ideas For The Christmas Season and Beyond
Personal, homemade gifts are always special, especially sweet and salty treats like these chocolate-covered cracker sandwiches. These cookies can be packaged in various ways to create a thoughtful present.
- Mason Jars: Stack the little Ritz cookies in a mason jar tied with a ribbon.
- Custom Boxes: Place them in a box or cookie tin with a clear lid to showcase your creation.
- Holiday Cookie Tray: These chocolate peanut butter cookies will add yumminess to your dessert table.
You’ll Also Love These Recipes Below! Just click the link to go straight to the recipe.
- 48 Ritz crackers (a little more than a sleeve)
- 1 cup peanut butter (I use creamy but you can also use crunchy)
- 1 (16 oz.) package white almond bark (like CandiQuik brand)
- Line a 9x13" baking pan with parchment paper.
- Lay out half of the Ritz crackers on the parchment-lined baking tray. Using a knife, spread a generous amount of peanut butter onto a cracker, then gently press another cracker on top. Repeat this until all pairs are assembled.
- Melt the almond bark in the microwave according to the package directions, until smooth and creamy.
- Dip each peanut butter cracker sandwich into the melted white chocolate, ensuring it is fully covered. Lift out with a fork, letting the excess chocolate drip off, and place the dipped cookie back onto the parchment paper. Repeat until all cookies are dipped.
- Allow the cookies to set until the chocolate hardens.
If you decide to use sprinkles, top each cookie with sprinkles as soon as you dip the cookie in the almond bark. Let dry until the chocolate has hardened.
Store the cookies in a cool, dry place at room temperature for up to five days. During the summer, I refrigerate the cookies. These cookies can be stored in the fridge for up to two weeks.
Freezer Instructions: Freeze on a baking sheet for an hour. Place the cookies in a ziplock bag or airtight freezer container. Freeze for up to two months.
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Amount Per Serving Calories 96Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 0mgSodium 110mgCarbohydrates 7gFiber 1gSugar 1gProtein 3g