RITZ COOKIES
Make and share this Ritz Cookies recipe from Food.com.
Provided by Bev Borchardt
Categories Dessert
Time 30m
Yield 40 serving(s)
Number Of Ingredients 3
Steps:
- Put peanut butter between crackers.
- Melt almond bark over double boiler.
- Dip crackers into almond bark and lay them on wax paper.
NO-BAKE CHOCOLATE-PEANUT BUTTER COOKIES
My great aunt Pat makes these cookies every year during the holidays. She always has them on hand for drop-in guests and puts them on the dessert buffet at our family Christmas Eve party. I like making multiple batches and storing them in holiday tins for gifts. Be careful, they're addictive! You might want to make an extra batch (or two).
Provided by Katie Lee Biegel
Categories dessert
Time 1h30m
Yield 30 sandwich cookies
Number Of Ingredients 4
Steps:
- Line a baking sheet with parchment. Spread a generous 1 teaspoon peanut butter onto half of the crackers and then top with the remaining crackers. Place on the prepared baking sheet and refrigerate until the peanut butter is firm, 20 to 30 minutes.
- Put the chocolate chips in a microwave-safe bowl and microwave on medium in 15-second intervals, stirring after each interval, until melted, 1 minute 15 seconds to 1 minute 30 seconds. Use 2 forks to dip each sandwich into the melted chocolate until completely coated. If the chocolate starts to stiffen, return it to the microwave. After dipping in chocolate, decorate with red or green sprinkles.
- Put the sandwich cookies back on the baking sheet. Refrigerate until firm, about 30 minutes. Store in an airtight container at room temperature for up to 1 week.
RITZ COOKIES
These things have been made by my family since before I can remember. Been made by my sibs and I since we were under age 4. Very good family tradition that we've made almost every year for Christmas and sometimes other holidays. Oh, one thing, you CAN NOT sub the generic excuses for Ritz crackers.....they will not be as crunchy, buttery, or good!
Provided by mizzlizzita
Categories Dessert
Time 20m
Yield 20-30 cookies, 20-30 serving(s)
Number Of Ingredients 3
Steps:
- Melt chocolate bark.
- Make sandwiches with Ritz and peanut butter by spreading peanut butter on a Ritz cracker and topping with another cracker. Repeat with others.
- Dip sandwiches in chocolate bark, coating them with chocolate.
- Put chocolate covered sandwiches on cookie sheets covered in wax paper.
- Completely cool.
THIN MINT COOKIES
Get creative this holiday season with Thin Mint Cookies! These tasty no-bake Thin Mint Cookies only require four ingredients and 15 minutes of prep time.
Provided by My Food and Family
Categories Confections
Time 45m
Yield 12 servings
Number Of Ingredients 4
Steps:
- Mix chocolate and extract.
- Dip crackers in chocolate mixture, turning to evenly coat both sides of each cracker. Carefully scrape off excess chocolate. Place crackers in single layer on waxed paper-covered baking sheets; sprinkle with crushed candy.
- Refrigerate 30 min. or until chocolate is firm.
Nutrition Facts : Calories 150, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
PUTTING ON THE RITZ COOKIES
My Aunt gave me this recipe. I knew it had to be good because she's a wonderful cook. Children and adults love this. Easy and unique.
Provided by Country Cook in Okl
Categories Dessert
Time 1h20m
Yield 38 cookies, 38 serving(s)
Number Of Ingredients 7
Steps:
- Cook dates, milk and pecans until thick.
- Line crackers on cookie sheet.
- Put a dollop of mixture on each cracker.
- Bake 350 for 20 to 30 mins and cool.
- Mix powdered sugar, butter and cream cheese together,top each cracker with this mixture.
- Put in fridge until set.
- Makes 38 crackers.
Nutrition Facts : Calories 171.3, Fat 8, SaturatedFat 3.2, Cholesterol 12.7, Sodium 130.7, Carbohydrate 23.8, Fiber 0.7, Sugar 16.2, Protein 2.2
RITZ CRACKER COOKIES
Susan, my sister, makes these cookies for lots of gatherings. They really are as easy as they look and very good.
Provided by Carols Kitchen
Categories Dessert
Time 10m
Yield 3 dozen
Number Of Ingredients 3
Steps:
- Cook eagle brand in small saucepan watching carefully.
- Stir until real thick and add pecans and remove from stove.
- Spread 1 teaspoons between two ritz crackers.
- Cool before storing.
Nutrition Facts : Calories 649, Fat 37.1, SaturatedFat 8.9, Cholesterol 41, Sodium 169.9, Carbohydrate 72.1, Fiber 3.5, Sugar 67.3, Protein 13
RITZY POPS
Kids of any age will love these tasty pops! They're easy to make and you can get the kiddos involved. I bet these treats will be a bit hit at a bake sale!
Provided by Susan Bartley
Categories Cookies
Time 1h30m
Number Of Ingredients 10
Steps:
- 1. In mixer cream butter. Add pudding and heavy cream beat for 90 seconds, than add powdered sugar, cocoa powder and vanilla and beat till light and fluffy. I beat it for 10 minutes.
- 2. Spread a thin layer of filling on each cracker, lay a lollipop stick on one and top with another cracker that also has filling on it. Lay out on parchment lined cookie sheet and place in fridge for about 1 hour.
- 3. When your pops are nearly chilled an hour, melt chocolate almond bark over double boiler. Be careful not to get chocolate too hot. I use a melting pot as it keeps it at the right temperature.
- 4. Remove chilled pops from the fridge and dip each into the chocolate filling. Gently shake off excess chocolate. You can add decorations like colored sugar or sprinkles nonpareils at this point, but only if you want to, they taste just great by themselves. Put pops onto styrofoam block till the chocolate sets up. Please note if your dipping chocolate is too hot it can cause your pops to slide off the sticks. If you don't have styrofoam you can lay your pops flat on a piece of parchment paper or wax paper. Have fun and enjoy!
RITZY COOKIES
found this recipe in a church book. they called for all but terscoth, but i went with half and half. enjoy!! these make several, depends on how you do your crackers with peanut butter
Provided by jill kemp
Categories Dessert
Time 30m
Yield 15-20 cookies
Number Of Ingredients 4
Steps:
- spread peanut butter on crackers and top with another cracker.
- prepare several.
- slowly melt morsels on low heat.
- dip cookies in melted morsels, place on wax paper.
- cool.
- place in container and refridge.
Nutrition Facts : Calories 220.8, Fat 14.9, SaturatedFat 6.3, Cholesterol 0.3, Sodium 89.3, Carbohydrate 18.4, Fiber 1.8, Sugar 15.2, Protein 5.1
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- In a medium heat-proof bowl, melt the chocolate almond bark and chocolate chips in the microwave, on a low setting, stirring regularly; or set up a double boiler; take care to not let the chocolate scorch.
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- Pour boiling water into a medium bowl or pan and set a smaller bowl inside it (make sure the water doesn't come over the sides).
- Break up your dairy free white chocolate into pieces and add to the bowl and stir occasionally as the white chocolate begins to melt. I have found that dairy free white chocolate doesn't melt well in the microwave, so this is the best method.
- While the white chocolate is melting, spread about 1 teaspoon of SunButter or allergy friendly chocolate spread onto half the Ritz crackers, then top them with the other half to make 14 cracker sandwiches.
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- Spread half of the Ritz crackers with peanut butter (about a teaspoon each). Spread the other half with the marshmallow creme. The marshmallow creme will be very sticky and hard to spread. Just place a blob in the middle. It will spread out when you sandwich them together!
- Sandwich the peanut butter and marshmallow crackers together and place them on a parchment lined baking sheet. Place the baking sheet in the freezer for about 30 minutes.
- In the meantime, place the chocolate in a double boiler or microwave safe container and melt until smooth.
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- Take two Ritz crackers and spread about 1/2 – 1 Tablespoon of peanut butter on the rough, salty side of the cracker.
- Take the second cracker and place the rough, salty side down on the open peanut butter and press together like a sandwich.
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- Preheat oven to 350. For a recipe of 12 cookies, lay out 24 Ritz crackers. Spread your desired amount of peanut butter on 12 of the crackers and your desired amount of marshmallow fluff onto the other 12 (if using marshmallows, place 3 small marshmallows on the 12 peanut buttered crackers, leaving the other 12 empty).
- Pop them into the oven for a couple of minutes just to warm the peanut butter and marshmallow fluff a bit. Once out of the oven, put the ritz together to make sandwiches, and allow them to cool completely.
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