Name: Chocolate Covered Peanut Butter Crackers
Prep time: 30 min
Cook time: 2 min
Total time: 1 h 2 min
Yield: 6
Ingredients: 1/4 cup peanut butter (smooth); 6 Ritz crackers; 1/2 8-ounce package milk chocolate chips; 1 tablespoon neutral oil (like vegetable or coconut oil)

Jump to Recipe

If you love the flavors found in a Reese’s Peanut Butter Cup—peanut butter and chocolate, with a bit of a crispy texture, you’re going to absolutely flip over these simple treats!

Using a mold to make treats

If you haven’t used a mold to make chocolate covered treats you don’t know what you’re missing! I bought several on amazon a few years back, which I often use for my Chocolate Covered Oreos. (Hint: the grandkids love to make these with me!) https://amzn.to/4dtw9J4

This time, though? I felt like peanut butter crackers. I just purchased a box of Ritz crackers at the store and happened to have a ton of peanut butter on hand. But I wanted something with chocolate.

That’s when it hit me!

Pull out the molds and use them to make beautiful treats with all of those Reese’s flavors I love.

I went to look for my molds and pulled out this one—a Christmas-themed mold. And y’all, even though it’s only October 1st as I write this post, I knew I had to use it. It’s never too early to start thinking about Christmas, after all! And now that I’ve made these, I’m convinced they would be beautiful on a cookie exchange tray. (Caution if anyone happens to be allergic to peanut butter! You’ll want to swap it out for something else, in that case.)

One of the joys of using a mold is the beautiful finish. You can always dip cookies or crackers directly into chocolate but if you want that really smooth, lovely finish a mold is perfect!

I’ll tell you more about how my treats turned out but for now it’s get going!

Chocolate Covered Peanut Butter Crackers Ingredients

Chocolate Covered Peanut Butter Crackers from Out of the Box Baking

You will find a full printable recipe card at the bottom of this post but here’s a quick look at what you’ll need. These are simple ingredients you might already have in your pantry.

¼ cup peanut butter (smooth)
6 Ritz crackers
½ 8-ounce package milk chocolate chips
1 tablespoon neutral oil (like vegetable or coconut oil)

You can easily double the recipe if you have two molds.

How to Make Chocolate Covered Peanut Butter Crackers Using a Mold

Make sure your mold is clean and completely dry. Do not prepare it with spray or anything else.

Have a piping bag handy, as well as some scissors.

Prepare your peanut butter crackers by placing a dollop of peanut butter between two crackers and gently press together. Set aside.

Place chocolate chips and vegetable oil in a microwave safe bowl.

Heat in microwave in 30-second increments until they are melted. Mine took a total of a minute and a half. Stir well to remove any lumps.

Place piping bag in a cup and fold down the edges. Pour the chocolate into the bag.

Seal with a rubber band.

Cut the tiny tip of the piping bag off with the scissors.

Coat the bottoms of the molds with the chocolate. Don’t go too deep but do cover it completely.

Press the crackers into the chocolate.

Use the rest of the chocolate on top of the crackers.

Tap the mold to get the chocolate smooth.

Place in the refrigerator for 20 minutes or until completely set.

Gently remove treats from mold the turning mold upside-down and gently pressing the center of each.

Serve and enjoy!

Store in refrigerator (or dark, cool place). If you do keep them in the fridge they’ll need to sit out a while before serving so the chocolate isn’t too hard.

What to Expect from these Treats

These peanut butter crackers are loaded with so many of the things you probably already love! The chocolate is smooth and delicious. The crisp crackers provide the perfect interior. And that peanut butter center? It’s just divine. In short, this is the ideal combination of three winning flavors! And I just know you’re going to love them.

Variations on this Recipe

Depending on the mold you choose, you can make these work any season of the year. I’ve even found a graduation mold on amazon!

And you don’t have to stick with milk chocolate. Use semi-sweet. Or white. Whatever you like! I have the cutest little rabbit-themed mold that work beautifully at Easter in white chocolate. And these Valentine molds would be lovely in pink and white chocolate. (You can use oil-based coloring gels to color white chocolate.)

Other Chocolate Favorites from Out of the Box

That’s it for this post, friends!

I hope you enjoyed this delicious recipe.

If you make this recipe and love it, don’t forget to leave a review and a comment below. And while you're at it, go ahead and pin some photos to your Pinterest boards!

See this recipe at

About the Author

Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 165 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.