Skip to Content

White Chocolate Dipped Peanut Butter Ritz “Cookies”

Sharing is caring!

white choc pb ritz 2


I LOVE so many versions of this “cookie”! (Is it a candy? A cookie??) Well, sorta kinda neither and both! But I suppose, more of a cookie I guess, if I had to answer on a test or something! 😉

I’ve always, jokingly, simply called them, “Bake Sale Buddies!”

It’s what we’d make back in the midwest when a designated caller, and lovingly hated “pro organizer”, would call at 7pm at night reminding everyone of a bake sale the next day….and when you forgot… was “bake sale buddies” to the rescue!! 😀

Funny, though. Anyone who walked into the bake sale carrying a tray of these would get the ol’ stink eye from the organizers. As if to say….”Forgot the bake sale, did ya?” 😉

As they are SO quick and easy to make. They use only a ridiculously-silly small amount of ingredients that you always have on hand, and you can make plenty of these little guys in no time flat!

My favorite “last minute–I’m sorry I forgot–bake sale item!” 😉

But don’t let this story fool you about these babies… on…..


white choc pb ritz


Though these could not be easier to make. And yes, use almost nothing. They are certainly not “nothing”.

There are other reasons why these sweet and delicately crunchy childhood treats are still showing up, (and — hopefully — forever make an appearance), at bake sales, on holiday trays, at family gatherings, given as gifts, and (almost start a fight over the last one) on the Game Day Grub “Sweets Table”!


white choc pb ritz 2


Because they taste so good that they’re absolutely irresistible!

And you can vary them in so many ways by dipping them into melted regular, semi-sweet and dark chocolate almond bark or even chocolate chip varieties, top them with festive holiday-coordinated sprinkles, or take the time to decorate them more elaborately….since you’ll have all that “extra time” on your hands. Ya know 😉

This time that I made these, (as an “extra”, but still a welcome surprise to my hubby who had never tried these little gems), I had a wee bit of trouble with my almond bark. I had to add a little butter-flavored shortening to get it to a dip-able consistency and it made it taste a little funny. My hubby didn’t notice it at all, but I did very much. So it may be best to use the freshest possible almond bark for these so that you don’t have to thin it out at all.

I’ve also, in the past, had a little trouble with some of the chocolate chips out there being sold today melting properly as well. It’s best to just buy higher quality chips anymore, I guess. Some just don’t want to melt like they used to.

But if you have any trouble like I did, shortening will thin it out no problem. Just DO NOT ever add liquid to “almond bark” or you’ll end up chiseling it out of the pan and thinking that this, “trick”, would be a great way to re-mortar the fireplace…..not that I have ever done this. (*Note: the hard as petrified rock dark chocolate chunks also make great decorations for SNOWMEN….just saying. 😉 )

So, if you’re as tired after the holidays and I am, have an unexpected or forgotten event to make something for, or simply want or need something frugal that looks great and tastes wonderful….this is it.


Just make these.

Thank me later. 😉




Yield: 30 cookies

White Chocolate Dipped Peanut Butter Ritz "Cookies"


  • 60 Ritz crackers (approx. 2 sleeves, just a little less)
  • 1/2 cup creamy peanut butter (I use Peter Pan)
  • 1/8 cup powdered sugar
  • 1/4 tsp. vanilla
  • 12 oz. white chocolate almond bark, melted (plus approx. 1 Tbl. butter-flavored shortening if needed to thin) *see note
  • nonpareils or sprinkles for decorating, optional


  • In medium bowl, stir together peanut butter, powdered sugar and vanilla until creamy and smooth. Spread a little onto a Ritz cracker and top with second cracker lightly pressing.
  • In second medium bowl, melt white almond bark according to package directions.
  • Dip filled crackers into melted chocolate coating all sides. Let excess drip off and place onto waxed paper-lined baking sheets.
  • Sprinkle with nonpareils or sprinkles if desired.
  • Chill until firm and set.
  • Notes

    *My white almond bark wasn't melting very well. If this happens to you, too, just thin it a little at a time stirring it in after melting the bark (or chocolate) and it's still hot, with some butter-flavored shortening such as Crisco. DO NOT ADD LIQUID to "almond bark" or it will instantly seize up solid a s a rock.
    **You can also use melted chocolate chips instead of the almond bark if you want. Follow directions on package for dipping/coating.


    Print Friendly, PDF & Email


    Tuesday 29th of December 2015

    Looks scrumptious, Kelly! Can't wait to try these!


    Tuesday 29th of December 2015

    Hi, Lanaii!! :) Thanks for stopping by! You're going to love these little buggers! ;) :D So good! :D


    Tuesday 29th of December 2015

    I have never heard of these sweet pea, but man do they sound right up my alley!!!


    Tuesday 29th of December 2015

    You're not alone! :) My hubby had never heard of them either! And BOY did he love them!! Hope you try them soon! So much fun to make (and eat!!) :D

    Skip to Recipe