Quarantine day 40: the day I made Ritz peanut butter cups.

Never did I think I’d be posting such an embarrassingly simple recipe, but 2020 has a way of changing priorities. If you like snacks, this one deserves a spot on your menu.

Take your favorite nut butter—peanut, almond, cashew, even coconut—spread it between two Ritz crackers, then dip the whole sandwich in melted chocolate.
Yes.
Finish each cup with a sprinkle of flaky sea salt for that irresistible sweet-and-salty contrast.

I made these and I’m not ashamed—they might be the best thing I’ve made this year. Please run and make them.

I tested a small batch for the kids and ended up liking them more than they did. Family members who tried them also lost their minds. The kids were like, “They’re okay,” while I was sneaking handfuls at midnight. Late-night internet deep dives pair remarkably well with frozen peanut butter cups—just saying.

These remind me of Tagalongs—the Girl Scout peanut butter and chocolate cookies—but with a light, flaky cracker in place of dense shortbread. If you prefer buttery, flaky textures to dense ones, this version will thrill you. The cracker brings a crisp, salty lift that melts against the creamy nut butter and chocolate.

The combination of peanut butter, chocolate, flaky cracker and sea salt is wildly satisfying. You can enjoy these at room temperature, or straight from the fridge or freezer—both are excellent.

Make a big batch and stash them in the fridge or freezer for easy snacks all weekend. They hold up well and are a perfect make-ahead treat.

Peanut butter, chocolate, salt, and crisp texture—what’s not to love?

Ritz Peanut Butter Cups
Ritz Cracker Peanut Butter Cups
12
30 mins
20 mins
50 mins
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Ingredients
- 24 ritz crackers
- 1 1/2 cups chocolate chips
- 1 tablespoon coconut oil (optional, helps chocolate firm at room temp)
- 1/2 cup creamy peanut butter
- flaked sea salt for sprinkling
Instructions
- Line a baking sheet with parchment paper and arrange the crackers in a single layer.
- Melt the chocolate chips with the coconut oil. Microwave in 30-second intervals, stirring between each, until smooth. Let cool slightly while you assemble the sandwiches.
- Place about 2 teaspoons of peanut butter on 12 crackers, then top with the remaining crackers to make sandwiches.
- Dip each sandwich into the melted chocolate, fully coating it. Let the excess drip off, place on the parchment, and sprinkle with flaked sea salt. Repeat with the rest.
- If you used coconut oil, the chocolate will firm at room temperature in about 20 minutes. If not, chill the pan in the fridge until set. Serve at room temperature or chilled—both are delicious.
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Might need to start a peanut-butter-cup-a-day rule.