Before I sat down to write this, I popped one of these cookies into my mouth to give me some brain power. One of the few lingering treats from the holiday season that I permitted back in my apartment because, you know, being rolled down the aisle 11 months from now might be a bit awkward. And because they are so darn delicious that I physically can't stop eating them!
Since I was
From that time, peanut butter has been my go-to power condiment. I've had it after long gym sessions when my muscles needed a blend of protein and fat, when I didn't have time for a meal but needed something quick, and even as one of the heralded pre-MCAT snacks... so you know it's all business if it can hold up for eight hours of science mumbo jumbo. So, to all of those nasty people who point their fingers at peanut butter as the number one evil in America and caution everyone to avoid it, I say thank you -- more for me to use in my next kitchen adventure!
If this humble salty yet sweet pantry staple can do all that on its own, imagine what it could do when paired with two everyday partners: crackers and chocolate. As much as I love to bake and start recipes from scratch, every now and again I like to see how I can improve upon something already made. A bit of Sandra Lee in me, if you will. If it's easy and quick, even better. No oven, one bowl and one fork? Extra bonus points!
With all of the Christmas baking and delicious cookies ready to be plated for family and friends, I wanted something that wasn't a shade of brown. Molasses crinkles, brownies, chocolate chip, sugar cookies... don't get me wrong, they're all mouthwateringly delicious but they all seem to blend together when displayed. Something tiny and sweet and maybe with room for a tiny holiday decoration. These little cookies are just what I was looking for!
One Year Ago: Pie (and quiche) crusts made simple
White Chocolate-Covered Ritz Bitz Peanut Butter Sandwiches
-makes roughly 120
A few notes: Feel free to scale down this recipe accordingly. I made this batch large since it was the first go-round and most of them were used for holiday cookie gifts. Finally, I recommend using white chocolate melting discs or chopped white chocolate bars. While white chocolate chips may work just fine, I've never had much luck with them, as they seem to seize (become stiff and chalk-like) much more easily than the discs and chopped chocolate. It could also be that I have a habit of trying to multitask in the kitchen and end up ignoring said chocolate. :)
1 pound white chocolate melting discs
2 boxes Ritz Bitz peanut butter sandwiches
Seasonal sprinkles, if using
Line a large cookie sheet or counter with wax paper.
In a microwave safe bowl, melt half of chocolate for 20 seconds. Remove, stir with spatula, and return to melt in microwave for 15 second intervals, stirring between, until melted and smooth.
Quickly, drop crackers into chocolate, stir to coat, remove with fork, allowing excess chocolate to drip off, and place on waxed paper. Top with seasonal sprinkle if desired.
Repeat until either crackers or chocolate is finished. If chocolate hardens, return to microwave for 15 second intervals, stirring between, until smooth again.
Store in a sealed container, between layers of waxed or parchment paper, for up to a week.