Chocolate Covered Ritz Crackers Food

CHOCOLATE DIPPED PEANUT BUTTER CRACKER SANDWICHES

Steps:

• Spread about 1 tsp peanut butter on a Ritz, top with another cracker to form a sandwich. I like to be generous with the peanut butter, and aim for a layer about as thick as one cracker. Repeat with remaining crackers and peanut butter until you have exhausted your supply.
• Lay a sheet of parchment or waxed paper out that is large enough to place all of the cookies on.
• Warm the chocolate pieces up: I have a fondue pot so I simply pour in the chocolate, turn to high, and stir occasionally until melted. Once its all melted, reduce the heat to low. If you have a double boiler, use the same method, except heat over medium, and when its melted, remove from heat.
• - OR - In a microwave safe dish, add candy and microwave at 50% power for 1 minute. Stir well, and continue to microwave for 3-5 minutes, stirring every 30 seconds until melted.
• Next, dip the cookies. Its up to you if you want to dip the whole thing at once, or dip one half and let it set, and then dip the other half. It looks better if you can dip the whole thing at once. Sprinkle them fairly quickly before the chocolate begins to set.
• Allow to set for 1 hour before moving. Store in an airtight container for a week. (They may stay good longer, but we've never had them last that long :-) ).

EASY RITZ™ TOFFEE

Steps:

• Heat oven to 350°F. Line 15x10x1-inch pan with foil. Spray foil with cooking spray. Place crackers in single layer in pan.
• In 2-quart saucepan, cook and stir butter, sugar and salt over medium heat until butter is melted. Heat to boiling, stirring frequently. Boil 7 to 9 minutes longer, stirring frequently, until light brown color. Remove from heat. Add vanilla; stir until blended. Immediately pour mixture evenly over crackers in pan; spread to cover.
• Bake 13 to 15 minutes or until bubbly and brown in color. Sprinkle chocolate chips on top of cracker mixture. Let stand 5 minutes. Spread chocolate evenly over cracker mixture. Sprinkle with candy sprinkles. Cool completely, about 2 hours or until chocolate is set. Break into pieces. Store covered in refrigerator up to 1 week.

WHITE CHOCOLATE PEANUT BUTTER RITZ CRACKER COOKIES

Steps:

• Take Ritz Crackers and make sandwich cookies out of them using peanut butter for the filling.
• Melt the almond bark according to package directions.
• Dip each cookie in the melted chocolate, covering it entirely.
• Place on wax paper.
• Add sprinkles if desired and put in the refrigerator to cool and set.
• Store in air-tight container for up to one week.
• *I have also made using Nutella for the filling.

CHOCOLATE-COVERED CRACKERS

Steps:

• Melt chocolate as directed on package. Use fork to dip 1 of the crackers into chocolate, turning to evenly coat cracker with chocolate. Gently shake cracker over dip container to remove excess chocolate.
• Place on wax paper-covered baking sheet. Repeat with remaining crackers and chocolate.
• Refrigerate 30 min. or until chocolate is set. Place in airtight container with sheet of wax paper between each layer. Refrigerate up to 1 week.

CHOCOLATE COVERED RITZ CRACKERS

Steps:

• 1. preheat oven to 425 degrees
• 2. Line a 9 x 13 pan with foil and spray lightly with nonstick spray
• 3. Place the Ritz crackers on the foil; they will overlap, so feel free to break them into pieces to make a mostly even layer. The good news is that it doesn't have to be perfect!
• 4. Melt together the butter, peanut butter and brown sugar over medium heat until the sugar has just dissolved; pour immediately over the Ritz crackers and spread to evenly distribute.
• 5. Place in the oven at 425 for about 5 minutes until it just starts to bubble.
• 6. Remove from the heat immediately and sprinkle with chocolate chips. Let the chips sit for about 1 minute, then spread evenly with an offset spatula or knife.
• 7. Place in the freezer for about 20 minutes, then break apart. Or just eat it straight out of the pan!