Chocolate-Covered Ritz Cracker Cookies

Easy Halloween cookie treats recipe

​The Spruce Eats / Julia Hartbeck

Prep: 25 mins
Cook: 5 mins
Total: 30 mins
Servings: 30 servings
Yield: 30 cookies
Nutrition Facts (per serving)
173 Calories
11g Fat
16g Carbs
4g Protein
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Nutrition Facts
Servings: 30
Amount per serving
Calories 173
% Daily Value*
Total Fat 11g 14%
Saturated Fat 4g 20%
Cholesterol 3mg 1%
Sodium 112mg 5%
Total Carbohydrate 16g 6%
Dietary Fiber 1g 4%
Total Sugars 9g
Protein 4g
Vitamin C 0mg 0%
Calcium 43mg 3%
Iron 1mg 5%
Potassium 117mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These Ritz Cracker cookie treats are filled with peanut butter, then dipped in melted candy melts or almond bark. The pictured cookies were made with Halloween in mind, but other colored candy melts and sprinkles can be used for just about any holiday or special occasion—red and green sprinkles for Christmas, pastels for Easter, etc. The recipe can also be easily doubled for a larger crowd.


  • 60 Ritz Crackers

  • 1 pound candy melts, almond bark, chocolate, or white chocolate

  • 1 cup creamy peanut butter

  • Sprinkles, or colored sugars, optional

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Halloween cookie treats
    ​The Spruce Eats / Julia Hartbeck
  2. Line baking sheets with waxed paper.

    Line baking sheet
    ​The Spruce Eats / Julia Hartbeck
  3. Spread a thick layer of peanut butter on a cracker. Gently press another cracker onto the peanut butter layer to make a sandwich cookie. Repeat with the remaining crackers.

    Ritz crackers
    ​The Spruce Eats / Julia Hartbeck
  4. Melt the almond bark or candy melts in a microwave oven or in the top of a double boiler over simmering water as directed on the package.

    Melt chocolate
    ​The Spruce Eats / Julia Hartbeck
  5. Dip each sandwich cookie in the melted chocolate or almond bark. With a fork, lift the cookie out and shake gently to let the excess drip off.

    Dip each cookie
    ​The Spruce Eats / Julia Hartbeck
  6. Place the cookies on the waxed paper-lined pan.

    Place cookies on baking sheet
    ​The Spruce Eats / Julia Hartbeck
  7. Before the chocolate sets, sprinkle the treats with colorful decorating sugar or candy sprinkles. Refrigerate until firm.

    Sprinkle treats
    ​The Spruce Eats / Julia Hartbeck
  8. Serve and enjoy.

    Serve cookies
    ​The Spruce Eats / Julia Hartbeck


  • The cookies can be stored in a cool place in an airtight container for up to one week.
  • To make homemade dipping chocolate, melt 3 cups of chocolate chips with 3 tablespoons of vegetable shortening in a double boiler over very warm water. Stir to blend. Make sure you do not get even a drop of water or liquid in the chocolate. Dip the assembled Ritz treats in the melted chocolate and set on the waxed paper-lined pan. Decorate as desired.
  • You can find candy melts in a variety of colors. To make colored candy melts with white chocolate melts or bark, melt as directed on the package. Add food coloring—preferably gel food coloring—to the melted chocolate until you have the desired shade. You can do this ahead of time; pipe wafer-sized drops of the melted colored candy onto parchment paper. Let it dry and then remove to a container. Re-melt over simmering water or in the microwave oven.

Recipe Variation

  • Play around with the fillings. Replace the creamy peanut butter with a chunky one, swap it out completely with Nutella or a chocolate spread.