Ritz Crackers Dipped in White Chocolate
Ritz crackers dipped in white chocolate are sweet, salty, creamy, and crunchy. These easy-to-make sweet and salty treats are ready to eat in about an hour.
Ingredients
- 60 pieces Ritz Crackers
- 1½ cups creamy peanut butter
- ½ cup powdered sugar
- 2½ cups white chocolate chips
Instructions
- Line a full or half-sheet pan with parchment paper.
- In a small mixing bowl, stir together the peanut butter and the powdered sugar until smooth.
- Evenly space 30 Ritz crackers face down. This will be the cookie’s “bottom”.
- Spoon 1 tablespoon of peanut butter mixture into the center of the cracker. Do not spread the peanut butter to the edges.
- Place the “top” cracker, face up. Gently press the cracker down, just until the peanut butter is close to the edge of the crackers, but not dripping over the edge.
- Refrigerate the cookies on the tray for 30 to 45 minutes.
- In a medium-sized heat-safe bowl, add combine 2 cups of the white chocolate chips.
- In the microwave, heat the chocolate chips for 30 seconds at a time, stirring well after each interval, until the 2 cups of chips are melted.
- Add the remaining ½ cup of white chocolate chips, and stir until the chocolate is smooth.
- Remove the cookies from the refrigerator.
- Place 1 cookie at a time in the melted chocolate. Using a dinner fork or chocolate dipping tool, flip the cookie over until it is well coated. Slide the fork completely under the cookie and gently tap the fork against the rim or the side of the bowl, to remove the excess chocolate.
- Place the dipped cookie back onto the parchment paper.
- Return the sheet pan of dipped cookies to the refrigerator. Chill for 30 minutes to help set the chocolate. Store in an airtight container.
Notes
These white chocolate peanut butter Ritz crackers are so yummy and freeze so well. They would be perfect for giving as gifts, as part of a cookie exchange, or to add to a holiday cookie tray. Make a double batch and tuck some away in the freezer for later.
Refrigerating helps to firm up the peanut butter. If you’re in a hurry, five minutes in the freezer will do the trick.
The reason for melting 2 cups of the chips and then adding the remaining ½ cup of chips is a method to help the white chocolate set harder and last longer without discoloration. It is similar to how we would temper chocolate, but without the fuss of a candy thermometer and precise heating/cooling.
Reheat the white chocolate in 15 to 30-second intervals as needed if the chocolate starts to harden or becomes too thick while dipping the cookies.