Chocolate Peanut Butter Stacks Recipe

If there’s one thing that makes my inner kid (and my current self, to be honest) light up, it’s the irresistible combination of chocolate and peanut butter. And when you add marshmallow creme and a buttery, salty crunch to the mix? Game over! That’s why these Chocolate Peanut Butter Stacks are such a hit—they’re decadent, sweet, a little salty, and ridiculously easy to make. Think of them as no-bake chocolate-covered sandwiches that take all the guesswork out of dessert while still wowing everyone who tries them.

These little stacks are perfect for any occasion—whether you’re looking for a holiday treat to impress your family or just need a quick, indulgent snack to satisfy your sweet tooth. Plus, they’re a blast to make. Get your kids involved, or just enjoy the fun yourself (I won’t judge). Let me show you why this recipe has become a go-to favorite in my kitchen!

A childhood memory wrapped in chocolate

When I was a kid, Ritz crackers were practically their own food group in our house. My mom used to make us little cracker sandwiches with peanut butter for after-school snacks, and I remember thinking they were the ultimate treat. One snowy December, I decided to dip those sandwiches into melted chocolate to make them “fancy.” It was a bit of a disaster—chocolate everywhere, clumps of peanut butter falling off—but when we finally tasted them, they were pure magic. Fast forward a few decades, and I’ve refined my technique (and thankfully upgraded from my childhood plastic bowl microwave method). These Chocolate Peanut Butter Stacks bring back all that nostalgia while adding just a touch of grown-up polish—marshmallow creme and sprinkles, anyone?

What makes this dessert so special?

These stacks are more than just easy—they’re a study in contrasts. The salty crunch of buttery crackers balances the rich creaminess of the peanut butter and marshmallow mixture, while the velvety chocolate coating adds an irresistible sweetness. The sprinkles? A festive little bonus that makes them perfect for celebrations! They’re also completely customizable, so you can adapt them for whatever’s in your pantry or suit dietary needs (more on that later).

And the best part? You don’t need to fire up the oven or break out a candy thermometer. Just melt, stack, dip, and chill. Simple enough for beginners, yet so good that no one will believe how effortless they are.

Let’s talk ingredients: why they matter (and swaps if you’re in a pinch)

• Ritz crackers: The base of this recipe! They’re perfectly buttery and salty, creating the ideal contrast to the sweet filling and chocolate coating. You can use any buttery round crackers, but Ritz really nails that crumbly texture. For a gluten-free option, swap for gluten-free crackers—most brands offer something similar these days.
• Creamy peanut butter: It’s the glue that holds the filling together. I recommend using classic creamy peanut butter (like Jif or Skippy) for the best texture, but you could go natural if you prefer—it just might need a bit more stirring. Allergic to peanuts? Almond butter, sunflower seed butter, or cookie butter work great here.
• Marshmallow creme: This adds that soft, sweet, slightly stretchy texture that makes the filling irresistible. If you’re out, you could try whipped cream cheese or even Nutella for a totally different spin.
• Chocolate: The coating is the crown jewel of this recipe. I like to use semi-sweet chocolate because it balances the sweetness perfectly, but milk or dark chocolate works just as well. High-quality chocolate chips or baking chocolate bars are your best bets (skip the candy melts unless you’re in a hurry—they don’t taste as rich).
• Holiday sprinkles: Optional, but they add a fun pop of color! Use whatever fits your theme, whether it’s red and green for Christmas, pastels for Easter, or even gold dust for something fancy.

The tools that make life easier

This recipe doesn’t call for any fancy gadgets, but a few key tools will make the process smoother:

• Microwave-safe bowl: For melting the chocolate. A glass bowl works best because it heats evenly.
• Forks: For dipping the cracker stacks into chocolate. Using two forks helps you balance each stack and lets excess chocolate drip off easily.
• Parchment or wax paper: To prevent sticking while the chocolate sets. Trust me, you don’t want to skip this!
• Baking sheet: It’s your staging area for all the dipped stacks. A cutting board or flat plate works in a pinch, but a baking sheet keeps things tidy.

Step-by-step: the easiest way to build these chocolatey stacks

Ready to make these treats? Here’s the plan:

1. Set the stage: Line a baking sheet with parchment or wax paper. Lay out 24 crackers on the sheet to create your “bottoms.”
2. Mix the magic: In a medium bowl, stir together the peanut butter and marshmallow creme until smooth. No need for perfection—just make sure it’s evenly combined.
3. Spread it out: Take about a teaspoon of the filling and spread it onto each of the 24 crackers. Go for a nice, even layer—not too thin, but not so thick that it oozes out the sides when stacked.
4. Make the sandwiches: Top each filled cracker with another cracker, gently pressing down to form little sandwiches.
5. Melt the chocolate: In a microwave-safe bowl, add your chopped chocolate and microwave in 15-30 second bursts. Stir well after each burst until smooth. (Tip: Stop heating when a few lumps remain, then stir to melt fully. This prevents overheating!)
6. Dip away: Using a fork (or two), dip each sandwich into the melted chocolate, turning to coat. Let the excess drip off before placing it back on the baking sheet.
7. Decorate (optional): Add sprinkles immediately after dipping each stack, before the chocolate hardens.
8. Chill out: Pop the baking sheet into the fridge or freezer for about 30 minutes, or until the chocolate sets.

And that’s it! You’ve got a batch of gorgeous, delicious stacks ready to devour.

Fun variations to try

• Gluten-free version: Use gluten-free crackers and double-check that your chocolate and other ingredients are certified GF.
• Vegan option: Swap in vegan marshmallow creme (Dandies makes a good one) and dairy-free chocolate.
• Nut-free twist: Try sunflower seed butter or cookie butter instead of peanut butter.
• Seasonal flair: Add crushed candy canes for Christmas, pastel sprinkles for Easter, or orange and black for Halloween.
• Double chocolate: Add a teaspoon of cocoa powder to the peanut butter mixture for an extra chocolatey filling.

How to serve and impress

These stacks look adorable served on a simple white platter with a sprinkle of crushed nuts or sea salt for garnish. They’re also a hit in little treat bags tied with ribbon for party favors. Want to go all out? Plate them alongside a bowl of whipped cream or a small scoop of vanilla ice cream for a fun dessert spread.

Drink pairings to round out the treat

Pair these rich bites with something that complements the chocolatey goodness. A cold glass of milk is a classic choice, but hot cocoa or a creamy latte also work beautifully. For adults, a glass of port, Bailey’s, or a rich red wine like Merlot will elevate the experience.

Storing leftovers (if you have any!)

Keep your stacks in an airtight container in the fridge for up to a week. If you want to make them last longer, you can freeze them for up to a month—just let them thaw at room temperature before serving. Pro tip: Store them in layers with parchment paper in between to avoid sticking.

Scaling up (or down) the recipe

Need more (or fewer) stacks? This recipe scales up or down easily. Just adjust the number of crackers and filling ingredients accordingly. One thing to note: if you’re doubling or tripling the recipe, melt your chocolate in smaller batches so it doesn’t harden before you finish dipping.

Troubleshooting tips

• Crackers breaking: Be gentle when spreading the filling and pressing the sandwiches together.
• Chocolate too thick: Add a teaspoon of coconut oil or shortening to thin it out.
• Messy dipping: Embrace it! Chocolate-covered fingers are half the fun.

Time to get stacking!

I can’t wait for you to try this recipe—it’s the perfect combination of easy and impressive. Make it your own by adding sprinkles, swapping ingredients, or even getting creative with fillings. Just promise me one thing: save a couple for yourself before sharing, because these tend to disappear fast!

FAQs

1. Can I use white chocolate instead?
Absolutely! White chocolate adds a fun twist—just make sure to melt it carefully, as it can scorch more easily.

2. Can I make these ahead of time?
Yes! They’re actually even better the next day once the flavors meld.

3. What if I don’t have marshmallow creme?
You can use whipped cream cheese or omit it altogether, though the texture will be different.

4. How do I keep the chocolate coating smooth?
Stir it thoroughly after each microwave burst and avoid overheating. Adding a touch of coconut oil can also help.

5. Can I skip the sprinkles?
Of course! They’re optional but add a fun, festive vibe.

Print