Reese Cup Ritz Cracker Christmas Cookies

Chocolate dipped ritz crackers with reese cup centers.

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Reese Cup Ritz Cracker Christmas Cookies

These super simple but super delicious Reese Cup Ritz Cracker Cookies are a perfect holiday treat that come together with only 4 ingredients. These are a great no-bake cookie option that will wow everyone. A little sweet, a little salty and prepped in about 20 minutes or less. The Christmas cookie exchange will be next level with these cookies!

Prep Time20

Chill30

Total Time50

Course: Dessert

Cuisine: American

Servings: cookies

Author: Lorie Yarro

Ingredients

24 Ritz crackers
12 Reese Cup Thins (classic Reese cups are too big)
12 oz. high quality melting chocolate (about 2 cups)
holiday sprinkles

Instructions

Preheat oven to 300°F. Line a cookie sheet with parchment paper and place 12 ritz crackers, with the bottom side facing up.
Place a Reese cup thin candy on each of the crackers. Transfer to the oven and bake for about 1-2 minutes, just until the tops of the Reese cups start to melt--you don't want them to melt fully or they will run, so just when the chocolate begins to loosen up and become glossy looking.
Remove the sheet pan from the oven and place another Ritz cracker on top of each of the Reese cups, very gently pressing so it is sealed with the chocolate. Cool in the refrigerator for about 15-30 minutes.
Once the Reese cups have solidified again, melt the chocolate in the microwave, heating in 20 second increments at 50 percent power and stir each time. To prevent overheating the chocolate, when most of the chocolate has melted, just keep stirring the melt the remainder versus heating anymore. Once the chocolate overheats, it is not usable.
Dip each Ritz cracker sandwich chocolate and allow extra to drip off, I like to use two forks and then scrape the bottom of excess chocolate so it doesn't puddle around the cookies. Place on parchment and sprinkle with holiday sprinkles.
Repeat with the remaining sandwiched and allow chocolate to cool and harden. You can place in the refrigerator to speed this up as well.

Notes

Storage: Store these "cookies" in a cool place for about 1 week. You can freeze them once they are completely cooled in an airtight container. Place layers of parchment paper between the cookies so they don't freeze together.

Allow the Reese cups to cool and re-set before dipping in the chocolate. If the Reese cups aren't solid when you work with the melted chocolate, it can become very messy. If using white chocolate, you will end up with chocolate swirls in the white chocolate. Chill them for best results when allowing them to set.

Work slow and with low heat when melting your chocolate. Unfortunately, once the chocolate becomes too hot, it is no longer usable. It will become thick and dry and won't coat the crackers at all. Trust me, I have lost a lot of chocolate from my impatience over the years.

White chocolate can seize up very easily. While you can microwave to melt the white chocolate, I honestly have way better results using the double boiler method with white chocolate.

Nutrition