Best 5 Ritz Cracker Cookies Recipes

EASY RITZ CRACKER SNACK COOKIES

Steps:

• Spread about 1 teaspoon peanut butter on 24 of the Ritz crackers.
• Spread 1 teaspoon Marshmallow Creme on remaining crackers.
• Sandwich crackers together, using one peanut butter and one marshmallow, then dip in melted chocolate or white chocolate (almond bark), and roll in coconut or finely chopped nuts to coat.
• Set crackers on waxed paper and let stand until chocolate sets. Store in air-tight container for up to one week.

MINT THINS (RITZ CRACKER COOKIES)

Steps:

• 1. MIX chocolate and extract.
• 2. DIP crackers in chocolate mixture, turning to completely coat each cracker. Carefully scrape off excess chocolate. Place crackers in single layer on waxed paper-covered baking sheets; sprinkle with crushed candy.
• 3. REFRIGERATE 30 min. or until chocolate is firm.
• 4. kraft kitchens tips : CHOCOLATE-PEANUT BUTTER "COOKIES" Omit peppermint extract and candy cane. Spread each cracker with thin layer of peanut butter before dipping in the melted chocolate

WHITE CHOCOLATE PEANUT BUTTER RITZ CRACKER COOKIES

Steps:

• Take Ritz Crackers and make sandwich cookies out of them using peanut butter for the filling.
• Melt the almond bark according to package directions.
• Dip each cookie in the melted chocolate, covering it entirely.
• Place on wax paper.
• Add sprinkles if desired and put in the refrigerator to cool and set.
• Store in air-tight container for up to one week.
• *I have also made using Nutella for the filling.

RITZ CRACKER COOKIES

Steps:

• 1. Mix raisins, pecans and Eagle Brand milk. Cook on low heat until thick. Cool 15 minutes, then spread on Ritz crackers. Bake 10 minutes at 275 degrees. Then cool.
• 2. Topping: Combine confectioners sugar, margarine and vanilla. Mix well, then spread on top of Ritz crackers. Top with 1/2 of a pecan.

RITZ CRACKER COOKIES

Steps:

• Heat the oven to 350°F and line a large baking sheet with parchment paper. Place walnuts in bowl of small food processor or chopper and blitz for about 15 seconds, or until ground until small pieces - not into dust or a paste. Add the dates, 1/4 cup at a time, and continue blending until the mixture is finely chopped. (Note: If chopping by hand, chop the dates until they are very fine, pieces no more than 1/8-inch to a side. Finely chop walnut as well.) Place chopped walnuts and dates into a small, heavy-bottomed saucepan and pour the sweetened condensed over them. Stir thoroughly, then turn the heat to medium-low. Cook, stirring frequently to prevent the mixture from scorching. Heat until it comes to a boil. Simmer for about 5 minutes or until the mixture darkens slightly and pulls away from the sides of the pan. (it will no longer be liquid. It will be a thick, gooey, sticky mixture.) Turn off heat. Use a small spatula or spoon to spread the mixture on the crackers. My grandmother places just a dab on each cracker; my mother and I use a heaping mound. It won't affect the baking time. When the crackers are covered, bake for 5 to 7 minutes, or until the crackers are just slightly more golden brown around the edges. Remove from the oven and place the baking sheet on a cooling rack. Let the cookies cool on the baking sheet. To make the glaze, place the 1/2 cup powdered sugar in a large glass measuring cup. Whisk in the cinnamon. Add the milk a little at a time, whisking vigorously. Whisk in the vanilla, and continue whisking until no lumps remain. Drizzle this glaze over the cooled cookies, and let them stand for another few minutes to let the glaze firm up. These keep very well in a covered container. They also can be frozen in a well-sealed container for up to a month.