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Chocolaty PB&J Ritz Cracker Treats

We heard about peanut butter–topped Ritz cracker treats from a friend in the Midwest. This is our down-South version, tricked out with both jam and chocolate.

Recipe information

  • Yield

    makes 20 treats

Ingredients

20 Ritz crackers
2 tablespoons favorite jam
1/2 cup creamy peanut butter
One 12-ounce package milk chocolate chips

Preparation

  1. Step 1

    Line a baking sheet with parchment or waxed paper.

    Step 2

    Arrange the crackers on the prepared baking sheet. Spread about 1/4 teaspoon of the jam on top of each cracker. Spread about 1 teaspoon of peanut butter on top of the jam.

    Step 3

    Place the chocolate chips in a shallow microwave-safe dish. Microwave on medium power for 2 to 4 minutes, stirring every 30 seconds, until completely smooth. Spoon about 1 tablespoon of the hot melted chocolate over each cracker. Using the back of a spoon, gently spread the chocolate over the entire cracker.

    Step 4

    Transfer the baking sheet to the refrigerator and chill for 30 minutes, or until the chocolate sets.

[![The Deen Bros. Take It Easy</a> <p>Reprinted with permission from <a href=](/images/recipesmenus/bookcovers/deenbrostakeiteasy.jpg)The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved. Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted. Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.
TagsPeanut ButterChocolateSnack5 Ingredients or FewerQuickEasy30 Minutes or LessCookbooks
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