Prep 5 mins
Cook 5 mins
This is a very addictive chocolate/peanut butter desert. I found this one on heathersdish.com. It is hard to stop at just one bite.
- 45 Ritz crackers (1 1/4 sleeves)
- 236.59 ml brown sugar
- 118.29 ml butter
- 78.07 ml creamy peanut butter
- 354.88 ml semi-sweet chocolate chips
- Preheat oven to 425. Line a 9 x 13 pan with foil and spray lightly with nonstick spray. Line with the Ritz crackers; they will overlap, so feel free to break them into pieces to make a mostly even layer. The good news is that it doesn’t have to be perfect! Melt together the butter, peanut butter and brown sugar over medium heat until the sugar has just dissolved; pour immediately over the Ritz crackers and spread to evenly distribute. Place in the oven at 425 for about 5 minutes until it just starts to bubble. Remove from the heat immediately and sprinkle with chocolate chips. Let the chips sit for about 1 minute, then spread evenly with an offset spatula or knife. Place in the freezer for about 20 minutes, then break apart. Or just eat it straight out of the pan!