Ritz Peanut Butter Crackers
It’s finally here! The peanut butter recipe I’ve had in my back pocket and have been so impatient to share with you! I hope you think the hype was worth the wait. These little peanut butter crackers were my favorite growing up. If I bought them now, I’d still eat the whole box, but making them homemade was so much fun. They’re actually quite easy to make and there’s a few helpful tips in the blog post. I stored them in my freezer so the peanut butter wouldn’t melt away, pulling one or two (sometimes three) out for snack time until they were all gone, which sadly came all too soon. At one point I had these and the peanut butter balls in my freezer at the same time. I was in a peanut butter lover’s paradise!
In honor of Unofficial Peanut Butter Week, I started a Peanut Butter Board on Pinterest devoted solely to one my favorite flavors. If you love peanut butter, be sure to follow along!
XXXHomemade Ritz Crackers
It’s important to make the crackers the same thickness. This matters more for even cooking than the deliciousness of the sandwich itself. You can see in the photo below that those thinner edges really start to crisp up quickly. And when they’re cooked perfectly, they taste exactly like Ritz crackers and they’re divine. To make the perfect homemade ritz crackers with peanut butter, it all starts with recreating those delectable treats!!
Peanut Butter Crackers
I used all natural peanut butter which meant that my sandwiches would start to slip and slide if left out for too long. If you use a Jif or Skippy-like peanut butter, they should stay at room temperature much better. I love the nuttiness of the all natural peanut butter, but it’s all up to you. And I used olive oil in the crackers because I don’t bake much with vegetable oil. The vegetable oil might give you that exact Ritz Cracker flavor. I say use whatever you have on hand! With homemade peanut butter crackers to enjoy, who really cares?!
HOMEMADE RITZ PEANUT BUTTER CRACKERS
Peanut Butter cracker sandwiches were one of my obsessions as a kid growing up. Now that I'm a big kid, I still love the all too familiar flavor. This homemade recipe might just be better than the original. When you bite into those fresh, buttery crackers you'll understand what I mean!
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 6 tablespoons cold, unsalted butter cubed
- 2 tablespoons olive oil*
- 2/3 cup water
- 6 tablespoons butter melted
- 1 1/2 teaspoons salt
- peanut butter
- *can use vegetable oil
Preheat oven to 400 degrees.
Pulse flour, baking powder, sugar, and salt in food processor. Add half of cubed cold butter. Pulse to combine. Add remaining butter. Pulse to combine. Add oil. Pulse to combine. Slowly add water to flour mixture until dough forms ball and pulls away from sides. Mine took a little less than 2/3 Cup. Divide dough in three balls.
Lay out parchment paper on flat surface. Sprinkle with flour. Roll out ball of dough to less than 1/4-inch thick. Transfer flat dough on parchment paper to baking sheet. Cut out desired shapes. Use a fork for holes in dough (helps with even cooking). Roll tines of fork across cracker for easier removal. Pull excess dough away from crackers (see photo).
Bake in oven for 11-13 minutes until beginning to brown.
Meanwhile, melt 2 Tablespoons butter. Combine with 1/2 teaspoon salt in flat baking dish. Remove crackers from oven. Immediately transfer crackers to buttery pan. Gently stir crackers in salty butter. Repeat with remaining dough.
When crackers have cooled, spoon roughly 1/2 teaspoon peanut butter on half of the crackers. Top with second cracker.