Line a baking sheet with parchment paper or wax paper.
Mix the peanut butter and powdered sugar in a medium bowl with a spatula or spoon.
Place about a teaspoon and a half of the peanut butter mixture on each cracker. Then, top with another cracker and smoosh down the filling, but don’t let it ooze over the edges. Place it on the baking sheet.
In a microwave-safe bowl, place chocolate wafers. Melt according to the package instructions. OR microwave at 50% power for 1 minute. Stir, then microwave at 30-second increments stirring after each heating until the chocolate is melted and smooth.
Using a fork(s), dip the cracker cookie in the melted chocolate turning it to cover all sides. Next, pick it up on the fork and then tap the fork on the side of the bowl to smooth them out and remove any excess chocolate. Place each one on the parchment-lined baking sheet. If using, top with sprinkles while still soft. Let them cool and set for about 20 minutes.
You can use creamy peanut butter or crunchy, but we find the creamy is easier to work with.
If you’d like to use melted chocolate chips instead of chocolate wafers, add 1-2 tablespoons of shortening or canola oil to thin it out a little.
You can speed up the process of cooling your Chocolate Covered Ritz Crackers by placing them in the freezer.
Storing: Make sure your Chocolate Ritz Cookies are cooled and set and then place them in an airtight container and store them for up to a week. You can refrigerate to make them last a little longer.Nutritional information is approximate and was calculated using a recipe nutrition label generator and will vary based on cooking methods and brands of ingredients used.★ Did you make this recipe? Don't forget to give it a star rating below!