Description
These homemade chocolate covered Ritz crackers are filled with a creamy peanut butter filling and dipped in chocolate for the ultimate sweet and salty Christmas cookie. Who knew Ritz crackers were so easy to make at home?
Ingredients
Scale
For the Crackers
- 1 cup bread flour
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 2 tbsp coconut sugar or 1 tbsp granulated sugar
- 1 tsp salt
- 8 tbsp (1/2 cup) cold unsalted butter, cut into small cubes
- 1/2 cup cold water, more as needed
- 1 egg, beaten
- Kosher salt, for sprinkling
For the Peanut Butter Filling
- 3/4 cup natural peanut butter (unsweetened), chilled
- 1/4 cup maple syrup
For the Chocolate Coating
- 6 ounces bittersweet chocolate, chopped
- 2 tsbp maple syrup
- 1 tbsp coconut oil
- Flaky salt, for sprinkling
Instructions
- In a large bowl, whisk together the bread flour, all-purpose flour, baking powder, salt, and sugar.
- Add the cubed butter and use your fingertips to gently work the butter into the flour by squeezing the pieces and breaking them apart while mixing them throughout the flour mixture. Aim for the mixture to form pea-sized clumps.
- Add 1/2 cup of cold water to the mixture. Repeatedly toss the mixture with your hands and press down on it until it forms a shaggy dough. It’s okay if there’s some loose flour in the bottom of the bowl.
- Turn the dough out onto a lightly floured surface. Press it all together as best you can. Divide the dough in half and flatten each half into a disc shape. Wrap each disc with plastic wrap and chill for at least 2 hours.
- Preheat the oven to 400 F. Remove the dough from the fridge and place it on a lightly floured surface.
- Roll the dough out until it’s about 1/8-inch thin. Use a small circle cookie cutter to cut your crackers out.
- Place the crackers on a parchment-lined baking sheet. They don’t spread, so you can place them pretty close together.
- Brush each cracker with the beaten egg (egg wash). Sprinkle the crackers with salt.
- Bake for 12-15 minutes, until they are golden brown. If baking in batches, store the rest of the dough in the fridge while the first batch cooks so that it stays cold.
- Meanwhile, mix the peanut butter and maple syrup together in a small bowl. Keep it in the fridge.
- Combine the chocolate and coconut oil in a small bowl. Microwave in 30-second intervals, stirring in between, until the mixture is melted and smooth.
- Add the maple syrup and stir to combine.
- Once the crackers have cooled completely, spread a layer of the peanut butter filling on one, then top with another cracker to make a sandwich. Repeat with remaining crackers and filling.
- Coat each sandwich in the chocolate mixture by dropping it in the bowl and tossing it around with a fork.
- Place the coated cookies on a parchment lined baking sheet sprinkle them with flaky sea salt. Allow the chocolate to set. If your kitchen is too warm, toss them in the freezer to speed up the process.
- Prep Time: 30
- Cook Time: 15 minutes