CHOCOLATE COVERED RITZ RECIPES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart baking dish.
• Melt butter in a medium sized pot over low heat. Saute the lobster meat in butter until it starts to change color. Do not cook too long or too fast, or the lobster meat will toughen. With a slotted spoon, remove lobster meat from pan and set aside.
• To the remaining butter in the pot, stir in the flour, dry mustard, salt and pepper. Gradually whisk in cream and milk. Cook, stirring constantly, until thickened, about 5 minutes. Return lobster meat to the pot. Tear the bread into small pieces and stir into the mixture. Pour into prepared baking dish.
• Bake in preheated oven for 20 to 25 minutes or until bubbly and delicately browned.

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.