Mostly because they are delicious, and partly because I finally remembered to take step-by-step photos of something I’ve made, here is a Peanut Butter Ritz Cookie how-to! One of my wonderful coworkers made these last winter, and I’ve made them three times since… simply amazing, and the taste similar to the Girl Scout Tagalong cookies. Plus, since you’ve got protein from the peanut butter, grains from the cracker, and chocolate is supposed to be good for heart and breast health, they must be good for you, right?!
What you’ll need:
Jif Creamy Naturals Peanut Butter
Melting chocolate – I prefer the “Milk Chocolate Melty” from the bulk section of WinCo Foods
Quart freezer ziploc
Double boiler or chocolate melting pot (I really like my Wilton Chocolate Pro)
Squeeze a moderate amount of peanut butter onto each Ritz cracker. You’ll want enough that it will smush out to the edges of the cracker when you put a lid on it, but not so much that it will ooze out the sides.
I’ve found it works best to chill them for a bit, to help firm up the peanut butter. The peanut butter on the last crackers you do will be especially soft, from the peanut butter warming in the bag from your hand. If the peanut butter is too soft, the crackers have a tendency to slide around while you’re trying to dip them in melted chocolate.