Ingredients
- 48 Ritz Crackers
- 7 ounces marshmallow creme or marshmallow fluff
- 24 ounces chocolate almond bark or Ghirardelli melting wafers
- Optional toppings:
- ½ cup graham cracker crumbs
- ½ cup marshmallow bits
- ½ cup mini chocolate chips
- ½ cup sprinkles or jimmies
Instructions
- Line a baking sheet with parchment paper or a silicone mat.
- Melt chocolate almond bark or melting wafers in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Spread a thin layer of marshmallow creme on one side of each Ritz cracker.
- Dip the marshmallow side into the melted chocolate, letting excess drip off.
- Place dipped cracker chocolate-side down on the baking sheet.
- Immediately sprinkle desired toppings onto each cookie before the chocolate sets.
- Let cookies firm up at room temperature, or chill in the fridge for faster setting.
- Once chocolate is fully hardened, peel off parchment and serve.
Notes
- Use festive sprinkles or crushed peppermint for holiday-themed versions.
- Double the indulgence by sandwiching two marshmallow-filled crackers together before dipping.
- Drizzle with white chocolate after setting for extra flair.
- Store in an airtight container at room temp (3 days) or fridge (1 week).
- Freeze in a single layer then transfer to bags; thaw at room temp before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 11g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
