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Chocolate Covered Ritz Crackers are the sweet and salty no bake cookie that steals the show on every holiday tray, buttery crackers sandwiched around a quick mint chocolate frosting filling, dunked in melted chocolate, and topped with chopped Andes mints. I made a batch for a cookie exchange once and came home with an empty container and four recipe requests. If you love my chocolate covered peanut butter pretzels, this is their minty holiday cousin.
Five ingredients, thirty minutes, and the oven never turns on.
Chocolate Covered Ritz Crackers Quick Look
- 🕒 Prep Time: 30 minutes
- 🌡️ Cook Time: 0 minutes
- ⏳ Total Time: 1 hour
- 🍽️ Serving: 40 cookies
- ⚡ Calories: 148kcal
- 🌶️ Flavor Profile: Sweet mint chocolate over a salty, buttery cracker crunch
- ✋ Difficulty: Easy, a spread, sandwich, and dip assembly
Quick Answer
Stir mint extract into a tub of chocolate frosting, then spread the filling over 40 Ritz crackers and press the remaining 40 crackers on top to make sandwiches. Melt chocolate chips in the microwave in 30 second intervals, dip each sandwich to coat fully, and let the excess drip off. Set them on parchment, immediately sprinkle with chopped Andes mints, and chill at least 30 minutes before serving.
Jump to:
- Chocolate Covered Ritz Crackers Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Chocolate Covered Ritz Crackers
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Chocolate Covered Ritz Crackers FAQs
- Other Recommended No Bake Treats
- Chocolate Covered Ritz Crackers
Why This Recipe Works
Click to see the technique science
- Canned frosting is the smart shortcut. Chocolate frosting is already smooth, sweet, and stable at room temperature, so one teaspoon of mint extract turns it into an instant mint truffle style filling with zero cooking.
- The salty cracker is the secret. Ritz crackers bring butter and salt that cut through the sweet chocolate coating, which is exactly why these disappear faster than an all sweet cookie.
- Microwave intervals protect the chocolate. Melting the chips in 30 second bursts with stirring between keeps the chocolate below scorching temperature, so it stays fluid and glossy for dipping.
- Sprinkling while wet is non negotiable. The Andes pieces only stick while the chocolate shell is still fluid, top each cookie the moment it lands on the parchment.
- The chill sets the snap. Thirty minutes in the refrigerator hardens the shell so each cookie breaks with a clean snap instead of smearing.
Why You’ll Love This Recipe
- No oven, no mixer, just five ingredients and a microwave.
- That sweet, salty, minty combination makes them the first cookie gone from every tray.
- They slot right into a holiday cookie tray next to my cream cheese mints without turning on the oven.
Key Ingredients
Five simple store bought ingredients build the whole cookie.
- Ritz crackers: Two sleeves, about 80 crackers, for the buttery, salty base that makes these irresistible.
- Chocolate frosting: One 16 ounce tub becomes the creamy filling, no cooking required.
- Mint extract: One teaspoon turns plain chocolate frosting into a mint truffle style center.
- Chocolate chips: Twelve ounces, melted for the shiny shell that coats every sandwich.
- Andes mints: A cup, finely chopped, for the pretty green flecked topping that announces the mint inside.
See recipe card for exact quantities.
Variations and Substitutions
The cracker sandwich formula is endlessly swappable.
- Use peanut butter instead of mint frosting for the classic peanut butter Ritz version.
- Swap the mint extract for peppermint extract and top with crushed candy canes for a candy cane cracker.
- Dip in white chocolate or almond bark instead of semi sweet for a different look.
- Craving more mint and chocolate together? My mint brownies double down on the combo.
- Drizzle the set cookies with contrasting melted white chocolate for a bakery finish.
How to Make Chocolate Covered Ritz Crackers
- Stir the mint extract into the chocolate frosting until combined, then spread the filling over the bottoms of 40 Ritz crackers.
- Press the remaining 40 crackers on top to make sandwiches.
- Melt the chocolate chips in the microwave in 30 second intervals, stirring between each, until smooth. Dip each cracker sandwich to coat fully and let the excess drip off.
- Place the coated crackers on parchment paper and immediately sprinkle with the chopped Andes mints. Chill at least 30 minutes before serving.
Recipe Tips & Tricks
- Work in small batches when dipping. The chocolate stays fluid in the bowl, and the sandwiches are easier to handle a few at a time.
- Use a fork for dipping. Lift each sandwich out on the tines and tap the fork on the bowl edge so the extra chocolate drips back.
- Sprinkle the Andes on immediately. The topping only sticks while the shell is wet, so top each cookie before dipping the next.
- Add a teaspoon of coconut oil to stubborn chocolate. If your melted chips run thick, a little oil thins the coating to a smooth dipping consistency.
- Chop the Andes mints finely. Small pieces stick better and cut cleaner when you bite in.
- Chill on the parchment lined tray. Moving the cookies before the shell sets leaves fingerprints and smears.
Serving Ideas and Suggestions
Stack the chocolate covered Ritz crackers on a platter with my graham cracker toffee for a sweet and salty dessert board that covers every craving.
Tuck them into holiday treat boxes beside my peanut brittle, the chocolate shell keeps them sturdy for gifting.
Serve them at a party alongside a bowl of my puppy chow, two no bake favorites that vanish at the same speed.
Store the chocolate covered Ritz crackers in an airtight container in the refrigerator for up to 2 weeks, with parchment between the layers so the shells stay pretty. They also freeze beautifully for up to 2 months, thaw them in the fridge so the chocolate does not sweat.
Chocolate Covered Ritz Crackers FAQs
They are a no bake treat where two buttery Ritz crackers sandwich a creamy filling, here chocolate frosting spiked with mint extract, and the whole sandwich gets dipped in melted chocolate and topped with chopped Andes mints. Sweet, salty, minty, and done in about 30 minutes of hands on time.
Absolutely, peanut butter is the classic filling for chocolate covered Ritz crackers and works exactly the same way. Spread it on, sandwich, dip, and chill. The mint frosting version here is the holiday spin, but the method handles any spreadable filling from Nutella to cookie butter.
Regular chocolate chips work great melted in 30 second microwave intervals with stirring between. If you want an even easier shell, almond bark and candy melts are made for dipping and set up harder at room temperature. Add a teaspoon of coconut oil if the melted chocolate feels too thick for smooth coating.
The chocolate got too hot or a drop of water got in. Melt in short 30 second bursts and stir between each, the residual heat finishes the last lumps. Make sure your bowl and fork are completely dry, even a little steam or water makes melted chocolate seize into a grainy paste.
About 2 weeks in an airtight container in the refrigerator, with parchment between layers. The crackers actually soften slightly and get more cookie like after a day, which most people love. For longer storage, freeze them up to 2 months and thaw in the fridge.
They are perfect for it. Make them up to a week ahead, store them chilled in an airtight container, and pack them in single layers with parchment for transport. The chocolate shell protects the filling, so they travel better than most frosted cookies.
Made these Chocolate Covered Ritz Crackers? Leave a comment and a star rating below, and tell me which filling you tried!
For one more no bake mint treat, our edible sugar cookie dough takes 15 minutes.
Chocolate Covered Ritz Crackers
Ingredients
- 16 ounce container chocolate frosting
- 1 teaspoon mint extract
- 80 Ritz crackers 4 sleeves full sleeves
- 12 ounces chocolate chips or chocolate almond bark or melting wafers
- 1 cup finely chopped Andes mints
Instructions
- Stir together the chocolate frosting and mint extract until combined.16 ounce container chocolate frosting, 1 teaspoon mint extract
- Spread the frosting over the bottom of 40 crackers, then press the remaining crackers on top to make a sandwich.80 Ritz crackers
- Melt the chocolate chips in the microwave in 30 second intervals, stirring between each interval, until the chocolate is melted.12 ounces chocolate chips
- Dip each cracker sandwich in the melted chocolate until it’s fully coated. Let the excess drip off.
- Place the coated cracker on a piece of parchment paper and immediately sprinkle a small amount of chopped Andes mints on top.1 cup finely chopped Andes mints
- When all the cookies have been coated, place them in the refrigerator to chill for at least 30 minutes before serving.
Notes
- When melting the chocolate, use 30-second intervals in the microwave to avoid burning it.
- Let any excess chocolate drip off before placing the cookies on parchment paper.
- Chill the cookies in the fridge until the chocolate sets to get that perfect chocolate coating.
- Keep the ingredients at room temperature for easier assembly.
- For a neater look, use a fork to dip the cracker sandwiches into the chocolate.
- Experiment with different fillings like peanut butter or almond butter for variety.
Nutrition
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i love mint chocolate EVERYTHING … and love being able to make treats on a budget, with variations on different basic ingredients … not crazy about canned frosting, but might try this with a quick batch of simple homemade frosting for the filling instead 😉