RITZ PB-Marshmallow CookiesRITZ PB-Marshmallow Cookies
RITZ PB-Marshmallow Cookies
RITZ PB-Marshmallow Cookies
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Recipe - Coon Rapids Wine & Spirits
RITZ PB-Marshmallow Cookies recipe
RITZ PB-Marshmallow Cookies
Prep Time30 Minutes
Servings12
0
Ingredients
1/2 cup creamy peanut butter
1/2 cup marshmallow creme
48 RITZ Crackers, divided
2 pkg. (4 oz. each) semi-sweet baking chocolate, melted
3 tablespoons sprinkles
Directions
  1. Mix peanut butter and marshmallow creme until blended. Roll into 24 (1-inch) balls.
  2. Place 24 crackers, top sides down, on wax paper-covered baking sheet; top with peanut butter balls. Cover with remaining crackers, gently pressing top crackers into balls to flatten slightly.
  3. Dip "cookies," one at a time, halfway into chocolate; shake gently to remove excess chocolate, then return "cookie" to baking sheet. Top with sprinkles. Refrigerate 10 min. or until chocolate is firm.
30 minutes
Prep Time
0 minutes
Cook Time
12
Servings

Shop Ingredients

Makes 12 servings
1/2 cup creamy peanut butter
1/2 cup marshmallow creme
48 RITZ Crackers, divided
2 pkg. (4 oz. each) semi-sweet baking chocolate, melted
3 tablespoons sprinkles

Directions

  1. Mix peanut butter and marshmallow creme until blended. Roll into 24 (1-inch) balls.
  2. Place 24 crackers, top sides down, on wax paper-covered baking sheet; top with peanut butter balls. Cover with remaining crackers, gently pressing top crackers into balls to flatten slightly.
  3. Dip "cookies," one at a time, halfway into chocolate; shake gently to remove excess chocolate, then return "cookie" to baking sheet. Top with sprinkles. Refrigerate 10 min. or until chocolate is firm.