4 Easy Recipes Using Ritz Crackers


Had so much fun making these delicious and easy recipes using Ritz crackers! 



Things you'll need

Mini Cheesecake Bites crust
  • 1 cup of crushed Ritz® crackers
  • ¼ cup butter (melted)
  • 3 tablespoons dark brown sugar

Cheesecake Filling

  • ½ cup heavy cream
  • 8 oz. cream cheese (room temperature)
  • 4 tablespoons granulated sugar
  • 1 tablespoon sour cream
  • ½ teaspoon lemon juice
  • ½ teaspoon vanilla extract
  • Fresh raspberries

Loaded Nacho Bites

  • 1 cup refried beans
  • ½ cup nacho cheese
  • 16 Ritz® crackers
  • ½ cup shredded lettuce
  • ½ cup nacho cheese
  • 2 fresh tomatoes (diced)
  • 3 fresh jalapeños (thinly sliced)

Salted Caramel Bars

  • 3 ¼ cups crushed Ritz® Crackers
  • 1 can condensed milk (14 oz)
  • 40 caramel chews
  • 4 tablespoons heavy cream
  • 2 cups chocolate chips
  • 2 teaspoon coconut oil
  • ½ teaspoon coarse sea salt

Chocolate Peanut Butter Banana Crackers

  • 24 Ritz® Crackers
  • 1 cup peanut butter
  • 2 large ripe bananas
  • 1 cup chocolate chips
  • Hand mixer
  • Mini muffin tin
  • Mini cupcake liners
  • Medium saucepan
  • Piping bags

Let's get started!

Mini Cheesecake Bites Crust

  1. Line the muffin tin with the mini cupcake liners.
  2. In a medium bowl, mix together the crushed Ritz crackers, melted butter and brown sugar until well combined.
  3. Spoon ½ a tablespoon of the mixture into each liner and press tightly onto the bottom.

Mini Cheesecake Bites Filling

  1. Using a hand mixer, whip the heavy cream until stiff peaks form and set aside.
  2. In a large bowl, beat together the cream cheese and sugar on medium speed until smooth, about 2-3 minutes.
  3. Add the sour cream, lemon juice and vanilla extract and mix until well combined.
  4. Add the whipped cream and mix on low speed until smooth. Scrape the sides as needed.
  5. Scoop the filling into a piping bag.
  6. Fill the liners about ¾ full.
  7. Place the mini cheesecake bites in the fridge for 3 hours.
  8. Place a fresh raspberry on top and remove the liners before serving.

Loaded Nacho Bites

  1. In a small bowl, place the refried beans and warm in microwave for about 1 minute. Stir with a spoon.
  2. In another small bowl, add the nacho cheese and warm in the microwave for 1 minute. Stir with a spoon.
  3. Place the Ritz crackers on a flat surface.
  4. Place 1 tablespoon of the refried beans on top of the crackers.
  5. Add some shredded lettuce on top.
  6. Add a couple of diced tomatoes.
  7. Top with a slice of fresh jalapeño.
  8. Serve immediately on a platter.

Salted Caramel Bars

  1. Preheat the oven to 350F, and line and grease the baking pan with parchment paper.
  2. In a stand mixer, add the crushed Ritz crackers and slowly pour the condensed milk on low speed until it forms a dough.
  3. Press the mixture evenly on the bottom of the dish.
  4. Bake in the oven for 8 minutes. Let it cool for 10 minutes.
  5. In a small bowl, mix together the caramel chews and heavy cream. Microwave in 30 second intervals until smooth.
  6. Using an offset spatula, spread the melted caramel evenly on top of the crust.
  7. Sprinkle ¼ teaspoon of sea salt on top and let it set for 5 minutes.
  8. In a small bowl, melt the chocolate chips and coconut oil in the microwave in 30-second intervals until smooth.
  9. Using an offset spatula, gently spread the melted chocolate evenly on top of the caramel.
  10. Top with more sea salt for decoration.
  11. Place in the fridge for 2 hours or more to set.
  12. Cut into 12 squares.

Chocolate Peanut Butter Banana Bites

  1. Using the cutting board and knife, slice the bananas about ½” thick and place it in a small bowl.
  2. In a small bowl, melt the chocolate in the microwave in 30-second intervals until smooth. Scoop into a piping bag.
  3. Place the Ritz crackers on a flat surface.
  4. Place about ½ tablespoon of peanut butter on top of the Ritz Cracker.
  5. Place a dollop of chocolate on top of the peanut butter.
  6. Add 1 banana slice on top.
  7. Scoop the the melted chocolate into a piping bag and drizzle on top.




Written By Rosanna Pansino

You may also like

View all