Description
These Reese Cup Ritz Cracker Christmas Cookies are a festive and indulgent treat combining salty and sweet flavors. Layers of crunchy Ritz crackers sandwich gooey Reese Cup Thins, then dipped in melted chocolate and decorated with holiday sprinkles for a perfect holiday cookie that’s simple to make and sure to impress.
Ingredients
Scale
Base:
- 24 Ritz crackers
- 12 Reese Cup Thins (classic Reese cups are too big)
Chocolate Coating:
- 12 oz. high quality melting chocolate (about 2 cups)
Decoration:
- Holiday sprinkles
Instructions
- Preheat and arrange crackers: Preheat your oven to 300°F. Line a cookie sheet with parchment paper and place 12 Ritz crackers on it, bottom side facing up, to prepare for melting the Reese Cups.
- Melt Reese Cups slightly: Place one Reese Cup Thin on each of the crackers on the cookie sheet. Bake in the oven for 1-2 minutes, just until the tops of the Reese Cups start to melt and become glossy, but do not let them melt fully to avoid running chocolate.
- Assemble sandwiches: Remove the pan from the oven and gently place another Ritz cracker on top of each Reese cup, pressing lightly so the chocolate seals the sandwich. Transfer the assembled sandwiches to the refrigerator for 15-30 minutes to allow the chocolate to harden.
- Melt coating chocolate: While the sandwiches cool, melt the high quality chocolate in the microwave in 20-second increments at 50% power, stirring in between. When most of the chocolate is melted, stir thoroughly to finish melting without overheating, as overheated chocolate becomes unusable.
- Dip sandwiches in chocolate: Using two forks, dip each sandwich into the melted chocolate, allowing excess to drip off. Scrape the bottom of the sandwich to prevent pooling chocolate, then place on parchment paper and sprinkle with holiday sprinkles for decoration.
- Set chocolate coating: Repeat dipping for all sandwiches and allow the chocolate to cool and harden. To speed up the process, place them in the refrigerator until fully set.
Notes
- Allow the Reese cups to fully cool and re-set after baking before dipping in chocolate to prevent messy melting and swirling, especially when using white chocolate.
- Work slowly and with low heat when melting chocolate to avoid overheating, which causes the chocolate to become thick, dry, and uncoatable.
- If melting white chocolate, consider using a double boiler method for better results, since white chocolate can seize easily when microwaved.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 15g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg
