You'll love these Christmas Ritz Cracker Cookies that are coated in both white and chocolate coating. They are simple to make and perfect for Christmas!
They are one of my favorite treats to share with friends and family during the holiday season. Everyone always loves them. They are the perfect combination of chocolate and peanut butter. These cookies are sweet and salty and require no baking.
For the almond bark, you can melt it in the microwave in a microwavable safe bowl. Just heat the bark for 35 seconds and stir. Repeat a couple of more times until it is all melted.
How to Make Christmas Ritz Cracker Cookies
First and foremost, make sure you use Chocolate Almond Bark and not Chocolate Chips! Chocolate Chips will seize if you melt it too long. Almond Bark melts perfectly and makes this an easy recipe to make.
For this, you just have to load the crackers with peanut butter like you were going to eat them. Top them with another cracker and then dip them in the almond bark.
Once you dip them in the almond bark, you can color what you have left and drizzle on the tops and then sprinkle on Christmas sprinkles.
We had so much fun making these for our friends.
Friday Christmas Cookie Recipes
- Big Soft Ginger Cookies from Jolene's Recipe Journal
- Chai Snickerdoodles from The Spiffy Cookie
- Chewy Oatmeal Ginger Cookies from Family Around the Table
- Chocolate Peanut Butter Cookies from Kate's Recipe Box
- Chocolate Peppermint Crunch Cookies from Karen's Kitchen Stories
- Christmas Ritz Cracker Cookies from Jen Around the World
- Cinnamon Toast Macaron from A Kitchen Hoor's Adventures
- Cranberry Pistachio Biscotti from Sweet Beginnings
- Cranberry Thumbprint Cookies from Cheese Curd In Paradise
- Double Chocolate Cherry Almond Oatmeal Cookies from Magical Ingredients
- Double Peppermint Cookies from Daily Dish Recipes
- Grinch Cookies from Devour Dinner
- Italian Pistachio Cookies from Take Two Tapas
- Old-Fashioned Jubilee Jumbles Cookies from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Peppermint Shortbread from A Day in the Life on the Farm
- Reindeer Cookies from Kathryn's Kitchen Blog
- Sugar Cookie Bars from Leftovers Then Breakfast
- Thumbprint Cookies from Palatable Pastime
- White Chocolate Cranberry Oatmeal Cookies from Art of Natural Living
Check out these other delicious Christmas cookies on the blog
- 100 round buttery salted crackers such as Ritz
- 1-1/2 c. creamy peanut butter
- 24 oz. chocolate and white almond bark
- Christmas sprinkles
- Place about 1 tablespoon of peanut butter on a cracker and spread out. I like a lot of peanut butter on mine but if you don't, you can use less.
- Top with another cracker. Repeat the process until all crackers are gone.
- Melt the almond bark in a microwave-safe bowl in 30-second increments until it is fully melted.
- Drop a sandwich cookie into the chocolate. Make sure it’s covered, then remove with a fork.
- Drag fork along the edge of the bowl to scrape off the excess almond bark. Place cookie on wax paper. Repeat until all cookies have been dipped.
- Use the remaining almond bark and place it in a zip lock bag. Snip the end and drizzle on the cookies.
- Sprinkle on some Christmas sprinkles.
- Place in container and store in an airtight container. These also freeze great! Place wax paper between the layers of cookies.
Amount Per Serving: Calories: 135Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 3mgSodium: 61mgCarbohydrates: 11gFiber: 1gSugar: 8gProtein: 3g