Ritz Cracker Peanut Butter Cups.
Quarantine day 40: the time I make ritz peanut butter cups.
Never did I ever think that in 2020 I’d be sharing such an embarrassingly easy recipe here on the blog. But wild things happen when you’re in a pandemic.
Figured you needed to know about this snack.
Wild things like sandwiching your favorite peanut butter or almond butter or cashew butter or coconut butter between two Ritz crackers and then dipping the WHOLE DARN THING in chocolate.
Sprinkling it with flaky salt. Because we need more salt on our already salty-sweet snack.
Yes I did this and I am not ashamed. These might be the best thing I have made all year. PLEASE RUN AND MAKE THEM!
So, funny story, I made a small batch of these a few weeks ago for the kids. It just sounded like such an amazing combo. Well, I ended up liking them more than the kids. I gave them away to family who also lost their minds. The kids were like… oh. They’re okay.
Meanwhile I’m like THIS IS THE BEST TREAT I’VE EATEN IN MONTHS! I must make a large batch so I can hide them from myself only to find them in the freezer at 10:48 at night after I’ve swore I’ll be better about going to bed early. By the way, late night internet deep dives + peanut butter cup Ritz crackers are worth it. Just saying.
Maybe you had to be there.
Anyway – do you know what these sort of taste like? Tagalongs. The girl scout cookies. I’m pretty sure when I was growing up they were called peanut butter patties? And even though I live for the peanut butter + chocolate combo, I became a chocolate snob at an early age and never thought the quality in those cookies was worth it.
They are somewhat like tagalongs with a light, crisp cracker instead of the shortbread.
I can’t tell you how wonderful the combo is!
Let me explain it this way: if you’re the person who would choose flakey, butter puff pastry over a more dense pie crust any day (like me), that’s what this is like. Instead of the thick, dense, sometimes flavorless shortbread cookie, you get a light, flakey, crisp, salty cracker.
It just melts in your mouth!
You can eat them at room temp or straight out of the fridge/freezer – COLD. I don’t know which I love more.
And you can make them ahead of time to snack on all weekend! This is probably what you should do, FYI.
Peanut butter, chocolate, salt and crispy crunchy texture. I am so here for it.
Ritz Peanut Butter Cups
- 24 ritz crackers
- 1 ½ cups chocolate chips
- 1 tablespoon coconut oil
- ½ cup creamy peanut butter
- flaked sea salt
- Line a baking sheet with parchment paper. Place the crackers in a single layer.
- Melt the chocolate chips and coconut oil together. If you do this in a microwave, cook in 30 second increments, stirring after each, until melted. The coconut oil is not necessary, but it does help the chocolate firm up at room temperature! Let this cool slightly while you make the peanut butter cracker sandwiches.
- Place about 2 teaspoons of peanut butter on 12 of the crackers. Cover those crackers with the plain ones, creating a sandwich.
- Dip each sandwich into the chocolate, coating it completely and letting the excess run off. Place it back on the parchment and sprinkle with flaked salt. Repeat with remaining cracker sandwiches. If you use the coconut oil, these will firm up to room temp within 20 minutes or so. If you don’t use the coconut oil, I suggest sticking the pan in the fridge for these to harden.
- They are awesome at room temp, but I really like them cold too!
Might need to start a peanut-butter-cup-a-day rule.