Chocolate Coated Peanut Butter Crackers
Chocolate Coated Peanut Butter Crackers are the perfect snack for when you need a little something sweet. The peanut butter and chocolate go so well together, and the crackers add just the right amount of crunch. These are super easy to make, and they’re always a hit with kids and adults alike.
Ingredients
- -1 cup creamy peanut butter
- -1 bag (2 pounds) vanilla flavored candy coating or chocolate chips
- -80 buttery round crackers
- -Colored candy sprinkles (optional)
Instructions
1. Spread 1 teaspoon of peanut butter on each of half the crackers.
2. Top with the remaining crackers to make peanut butter sandwiches.
3. Melt chocolate-flavored almond bark or vanilla candy coating in the top of a double boiler over hot, not boiling, water.
4. Reduce heat and keep chocolate in top of double boiler over simmering water.
5. Dip each cracker sandwich in chocolate, allowing excess to drain back into pot.
6 Place coated crackers on wax paper to cool 7 Sprinkle with multi-colored sprinkles or other holiday decoration 8 Allow coating to completely set placing in refrigerator for 15 minutes if necessary 9 Store between layers of wax paper in cool dry place or refrigerate These also freeze well
Nutrition Facts
- Servings: 16 | Serving size: 1 sandwich
- Calories: 280
- Fat: 19g
- Saturated fat: 8g
- Unsaturated fat: 0g
- Trans fat: 0.5g
- Cholesterol: 2mg
- Sodium: 154mg
- Carbohydrates: 27g
- Fiber 7 g | Sugar 15 g | Protein 6 g
How long do chocolate covered peanut butter Ritz crackers last?
Chocolate covered peanut butter Ritz crackers will last for up to two weeks in the fridge and up to three months in the freezer.
Can you refrigerate Ritz crackers?
Ritz crackers are a type of cracker that is typically made with wheat flour, salt, and vegetable oil. They are often used as a snack or appetizer and can be found in many grocery stores. Ritz crackers can be stored in an airtight container or holiday tin in a cool place, such as the fridge.
What is the shelf life of Ritz crackers?
Most crackers have a pretty similar shelf life. If you store them properly in a cool, dry place, they’ll usually stay fresh for 6 to 9 months. That’s true for Ritz crackers, too.
Of course, there are always exceptions. If your crackers are exposed to heat or humidity, they may start to go stale more quickly. And if you don’t seal the package tightly after each use, oxygen and moisture can get in and make them go bad even faster.
So how can you tell if your crackers have gone bad? Generally speaking, you’ll know it when you see it – moldy or discolored crackers are a pretty good indication that they’re no longer fit for consumption. But even if they don’t look bad on the outside, they may not taste as fresh as they once did. Crackers that are past their prime will often be bland or crumbly.
If you want your crackers to last as long as possible, be sure to store them in a cool, dry place – an airtight container is ideal.
How do you dip crackers in melted chocolate?
Dipping crackers in melted chocolate is a simple process that only requires a few steps. First, melt the chocolate in a microwave-safe bowl or in a saucepan set over low heat. Once the chocolate is melted, dip each cracker into the chocolate, one at a time. Be sure to only dip the crackers halfway into the chocolate so that they are evenly coated. After dipping each cracker, place it on a wax paper-covered baking sheet and immediately sprinkle with nonpareils. Refrigerate for 10 minutes or until the chocolate is firm.
How do you dip peanut butter crackers and chocolate?
How to Dip Peanut Butter Crackers in Chocolate
Ingredients: – 1 teaspoon peanut butter – 1 cracker – chocolate-flavored almond bark OR vanilla candy coating – hot, not boiling, water
Instructions: Spread approximately 1 teaspoon peanut butter on each of half of the crackers. Melt chocolate-flavored almond bark OR vanilla candy coating in the top of a double boiler over hot, not boiling, water. Dip each cracker “sandwich” in chocolate, allowing excess to drain back into pot. Let cool until set.
