Recipes and Cooking Ideas for Homemakers and Amateur Cooks

Chocolate-covered Ritz with Peanut Butter

Posted on December 18, 2010
Filed Under Candy, Holiday cooking


This is the first year that I’ve done so much chocolate dipping. Kinda fun. I was looking around for more stuff to dip… did you know mini marshmallows dipped in chocolate are good? And peanuts, of course.

I just wanted to put these dipped Ritz cracker things on here because I learned something with them.

First step is to put peanut butter on one side of a cracker. So, I got a knife, the pack of crackers, and the jar of peanut butter and went to work, spreading crackers with peanut butter. You wanna talk about tedious and hard to get the peanut butter even along the edges, plus not be messy with it!

I was about to stop the project when a lightbulb went on… I could pipe it on! So, I got a plastic bag, filled a corner with peanut butter, snipped of a little corner and started coiling it on till the cracker was covered. It really worked, but it took too long.

Then, the lightbulb got brighter and I snipped the corner off bigger and made a pile in the middle of the cracker, got another cracker, and pressed it down on top till the peanut butter was evenly to the edge of the cookie. Fast. Easy. Fun.

So, I started mass producing… laid a bunch of crackers out on the table, squirted piles of peanut butter on them all, then went through and pressed all the top crackers on. The whole batch was done in no time. Maybe you all already do it like that, but just in case there’s someone out there going crazy, still spreading peanut butter with a knife and getting your hands messy, here you go.



Before dipping, I put the filled crackers in the fridge because chocolate hardens faster when whatever it’s about to cover is chilled. I don’t know any secrets to dipping… I just dip them one at a time, dig them out with a spoon, shake of the excess, and put them on Saran wrap/wax paper to dry. I’ve thought of using a cooling rack and pouring melted chocolate over them, flipping them, and pouring more over, then catching what runs off and re-using it, but that just seems a bit too messy and I’d have to wash the rack and what if it wouldn’t cover the sides right.

I want to make one more thing yet, then I think my Christmas cookie/candy making is done for this year… the first part of next week, I want to make Chocolate Chip Craisin Cookies… half of the batch white chocolate and half milk chocolate, and compare them. ???? I decided to wait till after Christmas to post Lexi’s birthday cake because I’m kind of in Christmas food mode, and her birthday cake has nothing to do with Christmas.


11 Responses to “Chocolate-covered Ritz with Peanut Butter”

  1. Berneice on December 18th, 2010 1:49 pm

    This is something my mom has made for years (and of course I don’t like them=they have pb) but just recently they started making them with marshmallow cream too.

    oh and I am enjoying all these updates on your blog! Keep up the good work. Maybe it will inspire me to get cookin!

  2. Freida on December 18th, 2010 2:37 pm

    I was gonna say something along the same lines as Berneice. This is something we have always made.. for as long as I can remember. Never heard of adding marshmallow cream till I got married, but now that I tried that, I can.not.leave. them alone. So yummy!

  3. Christy on December 18th, 2010 9:07 pm

    Another idea for spreading the peanut butter is to give the job to your child. They think it’s cool. :) I love these things! We’ve already dipped Ritz Bitz, but there’s just something about real peanut butter crackers dipped in chocolate that’s hard to beat.

  4. Renita on December 18th, 2010 9:27 pm

    I do the pb ritz bits. I like that size. It’s a pop-in-the-mouth-one-right-after-the-other and there’s chocolate all the way around. I’m more for chocolate than pb.
    The mini teacup chocolate is SO adorable. I just had some cappuccino mousse that would be perfect in the choc. cup. I was thinking the chocolate roses you’ve made already would be a perfect match!Thx for the “updates” I always enjoy em!

  5. Amber S on December 19th, 2010 8:59 pm

    Use a big fork to dig them out of the choc. It lets the excess drip through the tines. :)

  6. Beth on December 20th, 2010 1:16 pm

    Putting the pb into a bag seems like more mess to me than just using the knife. Hmm…maybe I should try it before I knock it?? :) My mom helped me this year, so that makes it go faster. lol As always…enjoyed the post & love how you show us new ways to do things!

  7. Kay on December 20th, 2010 1:47 pm

    Ok, Berneice and Freida, I’ve gotta try these things with marshmallow creme! But, man oh, if I thought peanut butter was a mess, I can’t imagine marshmallow creme!!!! Sounds worth the mess though. :)

    Renita and Christy, thanks for the Ritz bits idea… the pop-in-the-mouth size sounds delightful.

    Yeah, I should’ve got my girls to do it, Christy. And, Beth, yeah, a mom would be a nice feature in the candy-making process… would make anything better and faster! ????

    Amber, thanks for the FORK idea! Brilliant! I shall do that from now on!!!

  8. Cheryl Weaver on December 28th, 2010 12:56 pm

    I just need to share a non messy way to get that peanut butter in the bag if I’m able to put it into words. I just put the corner of my bag into a drinking glass (kinda short and squatty) then take the top of the bag and fold it down around the outside of the glass. Kinda like you are starting to turn the bag inside out. Then get your spoonful of p.b. or frosting or deviled egg filling or whatever you are putting in there and drop it in. Hope that isn’t too confusing. Just something that works for me.

  9. Dena Skrivseth on January 1st, 2011 8:34 am

    Was going to suggest the Ritz bits…someone beat me too it…and then the fork…was beat to that too. But when I am finished dipping…then I throw in the peanuts for clusters…it finishes up the choc quite nicely! Another thing I like to do is to buy those mini Oreo cookies, and cover them with white choc,(brown works too, but when you have both, you know which you are getting if they are white!) then throw in either raisins, peanuts, or mixed at the end to finish up the choc

  10. Katie Mast on January 4th, 2011 10:17 am

    i make these crackers all the time, but i never thought of the bag. I love it, thanks for that tip i will use it next year. We also add a third cracker with marshmellow cream. Love all your new recipes.

  11. Judi on January 28th, 2011 3:02 pm

    Okay, I was good with crackers and peanut butter… who needs anything else lol. But chocolate covered WOW and Marshmallow?? Oh my. How about if we mix peanut butter and marshmallow creme then dip them in chocolate? A little on the messy side, but hey, we’re already getting a little down and dirty. My daughter does Dove Chocolate home parties… she’s a chocolatier, so I have an endless supply of chocolate… yes, I still have to buy it, but it is delicious.