Fun “gold coin” treats for St. Patrick’s Day! Perfect for the family, and easy enough to whip up for a party, the office or put in a pretty little container with green ribbon to give as a St Paddy’s Day gift.
These 3 ingredient no bake cookies have a nice blend of sweet and salty. Simply spread peanut butter between two Ritz crackers and then dip in melted butterscotch baking chips, then chill till firm. The butterscotch gives them a beautiful color!
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“Gold Drop” Butterscotch Peanut Butter Ritz Cracker Cookies
Makes 24 – 28 cookies Prep about 30 mins Chill 15 minutes
- 2 sleeves Ritz Crackers
- about 1 cup creamy peanut butter (I dipped right from the jar with a regular teaspoon to fill the crackers with about an 1/8″ thick layer)
- 12 oz butterscotch baking chips, melted. See note below.
- Line a baking sheet with wax paper or parchment paper.
- Spread peanut butter on half of the Ritz Crackers and top each with another cracker. Place cracker sandwiches on prepared baking sheet.
- Melt the butterscotch chips See note below.
- When the baking chips are melted, dip each peanut butter filled cracker sandwich into the melted butterscotch, using a fork or tongs. I placed a pot holder on the edge of the bowl and gently tapped the tongs against the top edge of the bowl so some of the excess butterscotch would drip off the cookies back into the bowl. Place the coated crackers on the prepared baking sheet, leaving a little space between the cookies.
- Once all of the peanut butter filled cracker sandwiches have been dipped, place the tray in the fridge or freezer for about 15 minutes.
- After chilling, place the cookies in an airtight container. The cookies will keep at room temperature for two or three days, or in the fridge for several days. They probably won’t last that long though. Just saying . . .
Notes on Melting Chips
Some recipes call for adding a tablespoon of shortening to the melting chips, stirred in well, to make it easier to coat the cracker cookies. I don’t, but you could if you need to.
There are 3 ways to melt the chips:
- Put the chips in a large Pyrex measuring cup and melt the chips in 30 second increments in a microwave until fully melted.
- Melt chips in a double boiler, which is a pan inside of another pan with boiling water in the bottom pan to keep the butterscotch in the top from burning. Stir as it’s melting for a smooth dipping sauce.
- Since we no longer have a microwave, I preheat the oven to 200°F, and then pour the baking chips into a Pyrex bowl or other oven-proof dish. Place the dish in the oven. At about 10 minutes, the chips should all be melted. If they aren’t melted, put the bowl back in the oven for another 5 minutes or so, until fully melted. If using this method, go ahead and preheat the oven and then put the bowl of chips in the oven to melt, while filling the crackers. Do NOT put Pyrex dishes in the oven while it is preheating. The reason is that oven preheating are a higher temperature than the set oven temperature.
Dare you to eat just one!