Ritz Cookies are little packages of nostalgia. And chocolate! You can assemble them in minutes, for a perfectly munchable combo of salty, sweet, and satisfying.
5ouncesGhirardelli milk chocolate melting wafersabout ½ a package
5ouncesGhirardelli white chocolate melting wafersabout ½ a package
Sprinklesoptional
Instructions
Place Ritz crackers, face down, on a parchment-lined baking sheet. Add about a teaspoon of peanut butter to each cracker and spread in an even layer.
If making them into a fluffernutter, fill a piping bag with marshmallow fluff, and add a small dollop of marshmallow cream, about a teaspoon, in the center of each cracker on top of the peanut butter.
Add a second cracker, face side up, to top and sandwich the peanut butter and fluff layers.
In a small microwave-safe bowl, melt the chocolate wafers according to the package directions.
Dip the cookie sandwich into the chocolate and, using a fork, lift the cookie out of the chocolate and gently tap the fork on the edge of the bowl to remove any excess chocolate. Repeat with white chocolate.
Transfer to the parchment-lined baking sheet and decorate with sprinkles, if desired. Allow the chocolate to harden.
Notes
Storage: Store cookies at room temperature in an airtight container for up to one week.
Freeze in an airtight container or freezer bag for up to 3 months.
The amount of Ritz crackers needed is about 2 large sleeves.
Using a piping bag (or ziploc bag with corner snipped off) is the easiest, and least messy way to add the marshmallow cream.
If using just one kind of melting wafer, a 10-ounce bag would be enough to dip all the cookies.
Use a toothpick to help slide the cookie off the fork after dipping in chocolate (or white chocolate).
I found that lining a cookie sheet with parchment made a convenient surface to prepare the cookies because then I could move them all while the chocolate was setting up.
Allergies? Use sun butter, or biscoff for a nut-free alternative.