Creamy peanut butter and pillowy marshmallow fluff are sandwiched between salty Ritz crackers and drizzled with chocolate for a sweet, salty, and simple treat.
One of the most popular recipes on my blog is this recipe for Homemade Reese’s Cups with marshmallow and it’s not hard to see why. Peanut butter and marshmallows go incredibly well together and when you add salty crackers and chocolate, it’s a match made in dessert Heaven.
The main problem with that recipe as I see it is that while it’s a showstopper for sure it’s a bit time consuming, and it can be messy to make (although messy recipes can be so much fun).
This recipe takes all of the elements of that one and makes it a much more weeknight friendly dessert to tackle. All you need to make it is a butter knife (or two) and a bowl to melt the chocolate!
Ingredients to make Peanut Butter and Marshmallow Cracker Sandwiches
Peanut Butter – Choosy moms choose Jif, and so do I. Creamy Jif is my favorite peanut butter of all time, but any peanut butter will do here. If natural peanut butter is your thing, that will work just fine. Same with crunchy. If you’re allergic to peanuts or just don’t like them, you could also sub in almond butter or sunflower butter in its place.
Marshmallow Fluff: marshmallow fluff is necessary here. A ‘real’ marshmallow wont smash down between the crackers the way it should, although you could take a torch to it, and make a toasted marshmallow cracker and that would be AMAZING.
Ritz Crackers: I prefer Ritz with this because they’re salty and just a little bit sweet, and the round shape is ideal for smooshing the ingredients, but again, you can use pretty much whatever cracker you like or have on hand.
Chocolate: I used semi-sweet chocolate for this recipe, but feel free to use whatever chocolate you prefer or have on hand. It’s going to be delicious no matter what.
To Make Peanut Butter and Marshmallow Cracker Sandwiches
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Its easiest if you start by laying out all your crackers at once, and then you can work sort of assembly line style. Start by spreading 1 teaspoon of peanut butter on half of the crackers, (1 teaspoon per each cracker) and then spreading 1 teaspoon of marshmallow fluff on the other half.
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Smoosh (technical term) the two halves together to form a sandwich and place them on a plate lined with parchment or foil. Place the plate of cracker sandwiches in the fridge while you melt the chocolate.
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Place the chocolate in a microwave safe bowl, and microwave in 30 second increments at half power, stirring after each 30 seconds, until the chocolate is fully melted.
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You can drizzle the chocolate in a couple of different ways. You can take a spoon, dip it in the chocolate in the bowl and then swirl the spoon over the sandwiches to drizzle the chocolate, which is the quicker option. Or you can pour the chocolate into a piping bag or sandwich bag and drizzle the chocolate over the sandwiches that way. This way will result in a little neater appearance, but does take longer and requires more washing up. Either way, it will be delish.
The ingredients all get fairly melty for lack of a better term at room temperature, so you want to keep these in a covered container in the fridge, and eat them while they’re cold. They’ll keep for 2-3 days in the fridge, but eventually the crackers will take on the moisture of the peanut butter and marshmallow, so 3 days is really the max.
10 Sandwiches
Sara Rauckhorst
5 Min
10 Min
15 Min
Peanut Butter and Marshmallow Cracker Sandwiches
Ingredients
- 20 Ritz Crackers
- ¼ cup of peanut butter*
- ¼ cup of marshmallow fluff*
- ¼ cup semi-sweet chocolate chips
Instructions
- Lay all of the crackers out face up on a baking sheet.
- Spread 1 teaspoon of peanut butter over half of the crackers (1 teaspoon on each of 10 crackers)
- Spread 1 teaspoon of marshmallow fluff over half of the crackers (1 teaspoon on each of 10 crackers)
- Sandwich a peanut butter cracker with a marshmallow cracker until all are sandwiched together, place on a plate and set the plate in the fridge.
- Place the chocolate in a microwave safe bowl, and microwave in 30 second increments at half power, stirring after each 30 seconds, until the chocolate is fully melted.
- Drizzle the melted chocolate over the cracker sandwiches and place back in the fridge for 10-15 minutes to set.
Notes:
- you may not end up using all of the peanut butter or marshmallow fluff
- The ingredients all get soft quickly at room temperature, so you want to keep these in a covered container in the fridge, and eat them while they’re cold. They’ll keep for 2-3 days in the fridge, but eventually the crackers will take on the moisture of the peanut butter and marshmallow, so 3 days is really the max.
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