CHOCOLATE COVERED PEANUT BUTTER BALLS WITH RICE KRISPIES RECIPES
CHOCOLATE COVERED PEANUT BUTTER RITZ COOKIES | THE KITCHEN ...
Super easy, super delicious Chocolate Covered Peanut Butter Ritz Cookies are a Christmas time staple. But with their creamy peanut butter cracker sandwich covered in rich delicious chocolate, we think they should be enjoyed all year round! But no matter when you make them, one thing's for sure -- You'll want to make a double batch, because these tasty little babies don't hang around for long.
Provided by Tracey | The Kitchen is My Playground
Total Time 40 minutes
Prep Time 40 minutes
Number Of Ingredients 4
Steps:
- Spread a thick layer of peanut butter (about 3/4 of a teaspoon each) on half of the Ritz crackers. Top with remaining Ritz crackers to create peanut butter cracker sandwiches.
- In a small deep bowl, melt candy melts (or almond bark coating) and shortening together in the microwave per candy melt package directions (typically in 30 second intervals, stirring in between).
- Use a fork to dip each cracker sandwich in the chocolate coating, covering completely, and letting excess coating drip off back into the bowl. Place on a baking sheet lined with wax paper or parchment paper.
- Let dipped cracker sandwiches stand to allow coating to set. Or for quicker setting, chill the dipped cracker sandwiches until the chocolate is set, about 15 minutes.
- Store at room temperature in an airtight container.
- *I usually use Make 'n Mold dark chocolate flavored candy wafers, available at most craft stores. Or, Plymouth Pantry brand chocolate flavored almond bark coating, available in the baking aisle of most grocery stores.
- Chocolate Peanut Butter Ritz Cookies can be made ahead and frozen. Freeze in a ziploc back or airtight plastic container.
3-INGREDIENT PEANUT BUTTER COOKIES RECIPE | EPICURIOUS
With just three ingredients, this easy peanut butter cookie recipe is streamlined for minimal fuss. These gluten-free cookies are one of our best desserts.
Provided by Molly Baz
Total Time 35 minutes
Prep Time 20 minutes
Yield About 2 dozen cookies
Number Of Ingredients 4
Steps:
- Arrange racks in upper and lower thirds of oven; preheat to 350°F. Line 2 rimmed baking sheets with parchment paper.
- Beat egg with a whisk in a medium bowl. Add peanut butter and sugar and whisk until fully incorporated and smooth. Drop mounds of dough by the tablespoonful onto parchment-lined baking sheets, spacing about 2" apart. Lightly press tops of cookies with tines of a fork, making a crosshatch pattern. Sprinkle with salt, if using. Bake cookies, rotating trays halfway through, until golden brown, 10–12 minutes. Transfer to a wire rack and let cool slightly. DO AHEAD: Cookies can be baked 3 days ahead. Store in an airtight container at room temperature.
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