Dipped Ritz Cookies
The saltiness of the Ritz Crackers and the sweetness of the chocolate is a winning combination in these Dipped Ritz Cookies with Caramel or Peanut Butter!
Servings: 60
Calories: 121kcal
Ingredients
- 13.7 ounces Ritz crackers
For The Caramel Cookies:
- 12 ounces Rolo caramel candies
- 16 ounces milk chocolate wafers or candy melts (milk chocolate chips can also be used with 2 tablespoons shortening or canola oil)
- sprinkles optional
For The Peanut Butter Cookies:
- 1 cup peanut butter
- 1/2 cup powdered sugar
- 16 ounces white chocolate wafers or candy melts (white chocolate chips can also be used with 2 tablespoons shortening or canola oil)
- sprinkles optional
Instructions
For The Caramel Cookies:
- Lay out one sleeve of Ritz Crackers (about 25) face down on a cookie sheet.
- Top each cracker with one Rolo candy. Bake at 300 degrees for 5 minutes.
- Remove from oven and quickly top each softened Rolo candy with another cracker. You want to smoosh it down a little, but not so much that the caramel comes out the sides. Let them cool completely before dipping.
- Place chocolate wafers or candy melts in a microwave safe bowl (if using chocolate chips, add 2 tablespoons of shortening or canola oil to the chips for smooth dipping). Microwave on 50% power setting for 1 minute. Stir. Microwave in 30 second increments, stirring well between each heating, until chocolate is completely melted and smooth.
- Use a plastic fork with the middle prongs broken off to flip the cookies in the chocolate. Set the cookie on the fork and gently tap it against the side of the bowl to smooth out and drip off excess chocolate. Place each chocolate cookie onto wax paper to cool and set.
- If you add sprinkles, be sure to do so before the chocolate sets.
For The Peanut Butter Cookies:
- In a small bowl, mix together the peanut butter and powdered sugar. This will give you a thicker, sweeter filling to work with.
- Take a cracker and top it with a little heap of peanut butter. You want to smoosh it down a little, but not so much that the peanut butter comes out the sides.
- Place chocolate wafers or candy melts in a microwave safe bowl (if using chocolate chips, add 2 tablespoons of shortening or canola oil to the chips for smooth dipping). Microwave on 50% power setting for 1 minute. Stir. Microwave in 30 second increments, stirring well between each heating, until chocolate is completely melted and smooth.
- Use a plastic fork with the middle prongs broken off to flip the cookies in the chocolate. Set the cookie on the fork and gently tap it against the side of the bowl to smooth out and drip off excess chocolate. Place each chocolate cookie onto wax paper to cool and set.
- If you add sprinkles, be sure to do so before the chocolate hardens.
Video
Notes
Recipe Tips:
- This recipe is written to make half of a batch caramel filled cookies and the other half of the batch peanut butter filled cookies. All of the Ritz Crackers will be used, and it will yield about 30 of each cookie.
- Cookies will store for up to a week in an airtight container.
- Melt chocolate in the microwave at 50% power. Place chocolate wafers or candy melts in a microwavable bowl. Microwave for 1 minute. Stir. Continue microwaving in 30 second increments, stirring between each heating, until the chocolate is smooth for dipping.
- If you are using chocolate chips for the chocolate coating on the cookies, add shortening, canola oil, or coconut oil when melting the chocolate chips. Use 1 tablespoon of oil for every cup of chocolate chips.
- Use a plastic fork with the middle prongs broken off to flip the cookies in the chocolate, then set the cookie on the fork and gently tap it against the side of the bowl to smooth out and drip off excess chocolate. Place each chocolate cookie on to wax paper to cool and set.
Nutrition
Calories: 121kcal | Carbohydrates: 14g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 94mg | Potassium: 46mg | Fiber: 1g | Sugar: 10g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg