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Salty-Sweet Peanut Butter Ritz Sandwiches!

Sometimes you have a craving. A very specific craving. For a very specific kind of cookie. A cookie that doesn't exist.

So, sometimes, you need to make that cookie yourself.

For me, I was looking for a treat that would combine my very favorite cracker (Ritz) with my very favorite filling (peanut butter frosting).

And there needed to be white chocolate (because I'm not so much a dark chocolate fan).

And sprinkles.

So, then this happened:

I'd like to believe that I'm not the only person who thinks that this is the most perfect combination of flavors and textures. But just in case you don't, know that this is THE most flexible treat on the planet—and one of the easiest too!

Feel free to swap the peanut butter frosting for chocolate, Nutella, or even cream cheese. And the cracker could be a saltine, graham or Triscuit (but please don't tell me—I'm kind of attached to my Ritz). Dip it in milk or dark chocolate, and sprinkle with chopped nuts, crushed peppermints or some flaky sea salt. A drizzle of caramel would be pretty divine too.

While there's a time and place for fancy, complicated treats and sweets, there are many more times for something simple, quick and just-for-you.

You know, like Wednesday.

Recipe: Salty-Sweet Peanut Butter Ritz Sandwiches

Yields: 24-30 sandwiches

Ingredients:

  • 1 cup smooth peanut butter
  • ¾ cup confectioners' sugar
  • 48-60 Ritz crackers
  • 12 ounces white candy melts or white chocolate chips
  • rainbow nonpareils

Directions:

  1. Beat peanut butter and confectioners' sugar in a medium bowl until smooth. Spread about a teaspoon on half the crackers and top with the remaining crackers—pressing gently to seal.
  2. Place sandwiches on a parchment-lined baking sheet and freeze until firm (about an hour).
  3. In the top half of a double boiler, set over barely simmering water, melt the white candy melts, stirring occasionally until smooth.
  4. Working with one sandwich at a time, dip the top half into the melted candy, allowing the excess to drip off. Immediately dip into the nonpareils, pressing gently to adhere. Return to your baking sheet to set. Repeat with remaining sandwiches. Keep refrigerated until ready to serve.

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Images via Sheri Silver

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