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
Ritz Cracker 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!
Did you make this recipe?
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I appreciate you so much!
Might need to start a peanut-butter-cup-a-day rule.
48 Comments on “Ritz Cracker Peanut Butter Cups.”
Jess, how do the crackers hold up in the freezer? Do they stay crisp or go a little soggy?
they stay crisp! even after a few days!
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Yum! Did you use semi-sweet chocolate chips?
i used a mix of semi-sweet and milk chocolate! honestly it’s fine to use whatever chocolate you like best!
Yum! My grandma used to make these every year for Christmas but with white chocolate. Total nostalgia! I love these.
omg love that idea!!
That’s exactly what my mom does. So addictive.
Good lord these are incredible!!!
I don’t normally comment before making a recipe – but just have to agree with you that so often the simplest recipes are the best! These look like the bomb. I’m afraid to make them – but I will. :)
ah thanks mary!!
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What is a proper substitute for coconut oil so the chocolate still sets up?
i would just leave the coconut oil out completely and stick them in the fridge!
if you wanted to, you could temper the chocolate. i did not because personally i feel like it’s an extra step of work for such an easy recipe! but it’s definitely an option that will help the chocolate set up. :)
I have to use the little saltine squares, that’s all I have, except Wasa crackers……nope………they don’t go with chocolate ……
Oh dear, poppable little saltine PB cups? Deadly. Good luck. And now I want to make some too…. = )
I buy them to eat with Nutella. Too much!
Sweet Jesus! This is a brilliant idea!
And you know what, the other day I saw Ritz crackers at the store and a strange craving came over me for crackers with peanut butter so this recipe is very timely ;)
I make them around Christmas and cover them in pretty sprinkles instead of salt. Maybe that’s the kid in me. I also use a fork in between the sandwich to make it easier to dip into chocolate. Okay, I’m drooling now…
We made a batch with marshmallow Fluff this week and the salty/sweet combo was exactly what I needed! We make the pb ones too and they are equally fantastic
We do this with mini peanut butter crackers from Trader Joe’s! TJs sold them at one time already overed in chocolate and I was obsessed! So delicious!
Do you have a flake sea salt you love?
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I dont have coconut oil. Can I use another tasteless oil?
no, just leave it out! the coconut oil is solid at room temp which is why we like to use it. :)
you can stick them in the fridge if they won’t firm up at room temp!
What kind of peanut butter did you use?
i’ve used both creamy jif natural and justin’s honey peanut butter!
I’ve been reading your blog for years and these speak to me. Plus I have all the ingredients in my pantry. Total win.
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I certainly don’t think there is anything here to apologize for. They look amazing and basically all my favorite foods smashed into one. Delicious! Can’t wait to make them. I have some “club crackers” that I think will do just fine in a pinch! :-)
These are amazing. I love to make extra at Christmas and keep a stash in the freezer! Shortening is a good sub for the coconut oil – all it’s doing is helping thin out the chocolate a bit so it is more dippable and sets up smoother. And if you only keep that drippy natural PB on hand (like we do), you can thicken it up with a little powdered sugar so it stays put inside the Ritz sandwich! :-)
I wasn’t planning on food shopping tomorrow but, now I need, really need Ritz crackers!
These are totally amazing… my grandkids are crazy for them. I do temper my chocolate and I use Crisco in place of Coconut Oil
I made these and they took 5 minutes and were AMAZING! Love these kinds of easy treats. Thank you!
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I make these every year for Christmas. I put red and green sprinkles on them rather than the sea salt. They are a huge huge hit. People love these things. I don’t know what it is but they’re always devoured!
This is the best thing I’ve read ALL day! As soon as I get my hands on some Ritz crackers, running to the kitchen to make! They sound DIVINE! Thank you for sharing your “simple” recipe!
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Just whipped up a batch of these tonight; SO good! I’m going to make another double batch later for two of our couple friends (using gloves and my mask, with the bowls, spatula etc. sanitized and straight out of the dishwasher of course!). We’re going to surprise them tomorrow by leaving a box of treats in their driveways! Doing occasional “Dessert Drive-by’s” is what keeps my extroverted heart surviving through this quarantine. Lol. These are perfect for that kind of thing: easy, quick, cheap, chocolatey! Thanks so much for sharing.
Oh my goodness, my great-grandma used to make these, thank you for the memory!
Made up some boxes of these as porch drop Mother’s Day treats for my mom and Mother in Law, and they received rave reviews from both households. My only regret was not making extra for ourselves!
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Tried this last night. So good, so fast, so delicious. Anyone have a suggestion as to how to enrobe them in chocolate and place them to harden in a non messy way? It was challenging to get them completely covered in chocolate, front back and sides without running out of chocolate, placing them without chocolate winding up all over the place.
These are completely delicious! I made them for my Reese’s-loving husband’s birthday and they were a total hit.
I made them with natural PB so it was harder to get it to stay on the biscuit sandwich as I was dipping them into the chocolate, but 5 mins in the freezer did the trick.
These are so delicious and easy!
Hey, hey!!!! So glad to have found you! I was looking for an easy to make and take to a work-thingy and this it definitely it! OMGoodness, these are so delicious and hard to stop eating. Glad they’re going away. So you freeze these??? What a great idea. I will do just that with a few for “emergency” need. :) Thank you. Look forward to going through the site and a cook book or two! Best to you!!