<\/strong>vanilla, but white chocolate uses cocoa butter for its fat while coatings and chips use palm oil.<\/p>\n\n\n\nThe palm oil is hydrogenated to make more solid at room temperature and more like cocoa butter. You can substitute the candy coating with any kind of chocolate, it just won\u2019t be as crisp of a bite.<\/p>\n\n\n\n <\/figure>\n\n\n\n<\/span>How to Make Chocolate Covered Ritz Crackers<\/span><\/h2>\n\n\n\n\nMaking these cookies is very simple! First, prepare a countertop with some parchment or wax paper long enough for the amount of cookies you\u2019re planning on making (note: plan on making more than you think will be eaten\u2026they\u2019ll be gone fast!)<\/li>\n\n\n\n Spread 1-2 teaspoons of peanut butter between 2 crackers, the salted side of the crackers facing outward. Any more peanut butter than than makes for a difficult time dipping. <\/li>\n<\/ol>\n\n\n\n <\/figure>\n\n\n\n\nOnce all the peanut butter crackers are made, microwave and stir vanilla candy coating in 20-30 second intervals until smooth.<\/li>\n<\/ol>\n\n\n\n <\/figure>\n\n\n\n\nDip each peanut butter and cracker into the coating, shaking off any excess coating and scraping the bottom side on the side of the dish before placing on the wax paper.<\/li>\n<\/ol>\n\n\n\n <\/figure>\n\n\n\n\nWith the remaining vanilla coating, stir in your desired food coloring. You can drizzle the colored coating on top with a spoon or fill a ziploc bag with it. I find it much easier with a bag and snipping the corner for even drizzling.<\/li>\n<\/ol>\n\n\n\n <\/figure>\n\n\n\n\nOnce the cookies harden, after about 10-15 minutes, gently lift them from the wax paper and break off any excess coating.<\/li>\n<\/ol>\n\n\n\n <\/figure>\n\n\n\n<\/span>Recipe Tips and Substitutions<\/span><\/h2>\n\n\n\n\nAssembly and Cleanup<\/strong> Tips<\/strong>: Wear gloves or use 2 forks for peanut butter cracker dipping. With the fork method, you\u2019ll use 1 fork to dip the crackers in melted coating and the other to gently slide it off the first fork onto parchment paper or wax paper.<\/li>\n\n\n\nMelting White Chocolate or Vanilla Candy Coating:<\/strong> Melt gently using a double boiler or in short bursts in the microwave to prevent burning. Stir frequently for even melting.<\/li>\n\n\n\nEven Coating:<\/strong> Ensure each cracker is evenly coated with peanut butter and candy coating or white chocolate for a balanced flavor in each bite.<\/li>\n\n\n\nChill for Setting:<\/strong> Allow the cookies to set completely on parchment paper before transferring to a storage container. Chill in the refrigerator or freezer for them to set faster.<\/li>\n\n\n\nPeanut Butter Alternatives:<\/strong> If needed, substitute peanut butter with almond butter, cashew butter, or sunflower seed butter. Each will provide a slightly different flavor profile. Nutella (hazelnut spread) or cookie butter are also delicious fillers. Mixing equal parts peanut butter and marshmallow fluff is also super yummy!<\/li>\n\n\n\nVanilla Candy Coating Substitutes:<\/strong> Candy Coating Substitutes: Chocolate almond bark or melted chocolate can also be used for dipping. You can use white chocolate chips, dark chocolate, milk chocolate, or a combination for a different chocolatey twist. Chocolate wafers tend to melt more easily.<\/li>\n\n\n\nCracker Variety:<\/strong> Experiment with different crackers or cookies as a base. Graham crackers or buttery shortbread can be an yummy alternatives.<\/li>\n\n\n\nNut Additions:<\/strong> Mix in chopped nuts such as almonds, pecans, or walnuts for added crunch and flavor.<\/li>\n\n\n\nFlavor Enhancements:<\/strong> Add a dash of vanilla extract, cinnamon, or a pinch of sea salt to enhance the overall flavor of the filling.<\/li>\n\n\n\nDecorate for All Occasions<\/strong>: This easy cookie recipe is great for all special occasions! You can switch up the drizzle colors and even add sprinkles! Crushed peppermint bark, melted milk chocolate chips or chocolate candy melts, or flaky sea salt are also excellent toppers.<\/li>\n<\/ul>\n\n\n\n<\/span>Storage and Freezing<\/span><\/h2>\n\n\n\nStore these cookies at room temperature in an airtight container or in a cool place for up to 3-4 weeks. They are also great to store in the refrigerator, just be sure to bring them out 30 minutes prior to eating. Store the cookies between layers of wax paper.<\/p>\n\n\n\n
You can also freeze the ritz cookies in an airtight container for up to one month. Thaw at room temperature for a couple of hours before serving. <\/p>\n\n\n\n <\/figure>\n\n\n\n