Ritz Sammies

So, my best friend gave me this recipe a few years ago and it has become one of my kid’s favorites at the holidays. When she first told me what they were I wasn’t interested, but she is a big-time lover of the salty-sweet combo, so I trusted her on this. I know it sounds a little weird, but I am sure once you make them you’ll agree…
She takes peanut butter (smooth) and sandwiches it in between 2 Ritz crackers. Then you melt chocolate Almond Bark and dunk it in. I tried them and the kids loved them!!
This year though, I decided to vary it a little bit~

I mixed (using the paddle attachment) almost equal portions peanut butter and powdered sugar in the mixer (about 2 cups pb to 1 1/2 cups powdered sugar). I was estimating on this, but you don’t want to add too much sugar because it will make the peanut butter dry.
Then I filled the Ritz with that mix.
I have a hard time finding Almond Bark, so I used milk chocolate chips, semi-sweet chocolate chips and white chocolate chips for the dunking. I add a big old tablespoon of Crisco to the bag of chips to help smooth it out a little. Then I just decorated them a little.

Adding the sugar makes them even more rich than they are already, but very very yummy, especially if you are a salty/sweet fan!

 

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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Sarah
February 16, 2018 11:03 am

Hi,
Have you ever frozen these? Do they get soggy when defrosted?

cookies and cups
December 31, 2008 4:29 pm

Absolutely Sophie! I emailed you also and look forward to checking out your site!

Sophie
December 29, 2008 7:39 pm

I am also a big fan of the savory/sweet combo! It sounds delicious, and this would make such an affordable gift around the holidays! I’d like to share your friend’s recipe with our readers, please let me know if you’re interested!

Sophie, Key Ingredient Chief Blogger
sophie@keyingredient.com

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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