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Dipped Ritz Cookies with Caramel or Peanut Butter Filling Recipe

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This recipe for Dipped Ritz Cookies with Caramel or Peanut Butter Filling, by , is from Made With Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Carrie Bradford

Category:
Category:

Ingredients:  
Ingredients:  
For The Caramel Cookies:
13.7 oz Ritz crackers
12 oz Rolo caramel candies
chocolate chips or baking chocolate bars
Sprinkles optional
For The Peanut Butter Cookies:
13.7 oz Ritz crackers
1 cup peanut butter
1/2 cup powdered sugar
White chocolate chips or baking white chocolate bars
Sprinkles optional

Directions:
Directions:
For The Caramel Cookies:
Lay out half of the crackers (about 50-60) face down on a cookie sheet.
Top each cracker with one rolo candy.
Bake at 300 degrees for about 5 min.
Remove from oven and quickly top each softened rolo candy with another cracker. You want to smoosh it down a little, but not so much that the caramel comes out the sides.
Let these completely cool, then dip each in chocolate. If you add sprinkles, be sure to do so before the chocolate sets. Let chocolate become firm before eating.
For The Peanut Butter Cookies:
In a small bowl, mix together the peanut butter and powdered sugar. This will give you a thicker, sweeter filling to work with.
Take a cracker and top it with a little heap of peanut butter. You want to smoosh it down a little, but not so much that the peanut butter comes out the sides.
Then dip each in chocolate. If you add sprinkles, be sure to do so before the chocolate sets. Then let chocolate become firm before eating.
Tips on dipping:
I like to do a small amount of chocolate in a small bowl at a time. For these I filled a small glass (8 oz.) bowl with chocolate and heated it in the microwave for 30 second increments until the chocolate was completely melted. Then I dipped about 10 cookies at a time (using most of the chocolate) before adding more and heating again.
I used a plastic fork with the middle prongs broken off to flip the cookies in the chocolate. I then set the cookie on the fork and gently tapped it against the side of the bowl to smooth out and drip off excess chocolate. I placed each chocolate cookie on to wax paper to cool and set.

Number Of Servings:
Number Of Servings:
50 cookies
Preparation Time:
Preparation Time:
25 minutes

 

 

 

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