Ingredients:

  • 48 Ritz Crackers (approximately 160g)
  • 0.5 cup Creamy Peanut Butter (125g)
  • 0.5 cup Confectioners' Sugar (60g)
  • 0.5 tsp Vanilla Extract
  • 12 oz Semi-Sweet Chocolate Chips (340g)
  • 1 tbsp Refined Coconut Oil (15g)
  • 0.25 tsp Flaky Sea Salt

Instructions:

  1. Sift the sugar. Place 0.5 cup confectioners' sugar into a bowl to remove any clumps. Note: Lumps in the filling will create air pockets that cause crackers to break.
  2. Mix the filling. Combine the peanut butter, sugar, and 0.5 tsp vanilla extract until the mixture forms a smooth, pliable paste.
  3. Portion the centers. Scoop 1 teaspoon of the peanut butter mixture onto the center of 24 Ritz crackers.
  4. Assemble the sandwiches. Top with the remaining 24 crackers, pressing gently until the filling reaches the very edges.
  5. Flash chill. Place the sandwiches in the freezer for 15 minutes. Note: This prevents the crackers from sliding around during the dipping process.
  6. Melt the coating. Microwave 12 oz chocolate chips and 1 tbsp coconut oil in 30 second intervals until glossy and completely liquid.
  7. Submerge the cookies. Drop one chilled sandwich into the chocolate, flip once, and lift with a fork.
  8. Drain the excess. Tap the fork against the side of the bowl 10 times until the chocolate stops dripping and looks smooth.
  9. Set the cookies. Place on parchment paper and immediately sprinkle with a tiny pinch of flaky sea salt until the chocolate begins to lose its shine.
  10. Final firm up. Let the cookies sit at room temperature for 30 minutes or refrigerate for 10 minutes to fully set the shell.