Description
Ritzy Rolo Cookies are a delightful treat featuring crispy Ritz crackers sandwiching melted Rolo candies, coated in rich almond bark chocolate and topped with toasted sliced almonds. These bite-sized cookies combine sweet and salty flavors with a satisfying crunch, perfect for parties or festive occasions.
Ingredients
Ingredients
- 1/4 cup sliced almonds
- 96 Ritz Crackers (3 sleeves)
- 48 Rolo Candies
- 12 ounces (six squares) Chocolate Almond Bark
- 1 teaspoon avocado oil
Instructions
- Preheat Oven: Preheat your oven to 250 degrees Fahrenheit to prepare for melting the Rolo candies.
- Toast Almonds: In a pan over medium heat on the stovetop, toast the sliced almonds. Watch closely and stir frequently until they are lightly browned and fragrant. Remove from heat, chop finely, and set aside for garnish.
- Prepare Crackers and Rolo: Lay 48 Ritz crackers upside down on a half sheet pan. Place one Rolo candy on top of each cracker, creating the base for the sandwich.
- Melt Rolo: Bake the crackers topped with Rolo candies in the preheated oven for 3 minutes, just enough to soften and slightly melt the candy.
- Assemble Sandwiches: Carefully remove the baking sheet and immediately top each melted Rolo with another Ritz cracker, pressing gently to sandwich the candy between the crackers.
- Melt Chocolate Almond Bark: Place six blocks (approximately 12 ounces) of the chocolate almond bark into a microwave-safe container. Microwave for 45 seconds, stir thoroughly, and continue heating in 10-second increments if needed. Be careful not to burn. Once smooth, stir in 1 teaspoon of avocado oil to give the chocolate a silky texture.
- Prepare for Dipping: Lay a sheet of wax paper on the counter for placing the dipped cookies to cool and set.
- Dip Cookies: One at a time, dip each Ritz sandwich cookie into the melted chocolate, coating all sides. Use a fork to lift the cookie out of the chocolate, gently tapping off excess chocolate on the edge of the container. Place the dipped cookie on the wax paper and immediately sprinkle with the chopped toasted almonds. Allow the chocolate to set and dry fully.
- Storage: Once the chocolate coating has set, store the cookies in an airtight container at room temperature or chill if you prefer them cold. Enjoy within several days for best freshness.
Notes
- Keep a close eye on the almonds while toasting to avoid burning.
- Work quickly when assembling the Rolo sandwiches while the candies are still warm and molten.
- Adding a teaspoon of oil to the chocolate almond bark helps keep it smooth and glossy when melting.
- Use wax paper to prevent sticking while the chocolate sets.
- Store cookies in an airtight container to preserve crispness and freshness.
