This post is sponsored by RITZ Crackers. All opinions are entirely my own.

No-Bake Chocolate Almond Butter RITZ Bars are easy, tasty and fantastic to serve over the holiday season.

I have made this type of no-bake bar many times. What I love about this recipe is how versatile it is.

You can switch the nut butter you use, of course, to satisfy your taste buds, and use crushed pretzels instead of raw almonds.

It is all about creating your own tasty holiday RITZ bar and using your imagination to the fullest extent. 

I partnered with RITZ Crackers to create a recipe that would be excellent for the holidays. I realized that I have never posted this rather charming dessert that my family and friends surely love.

Since I have three teenagers, RITZ Crackers are always in my pantry.

 Thankfully we have family size crackers in stores these days, so it is like buying in bulk, which I favor.

To be honest, I really like it because I can create quick bites, pack them in my kid’s lunch box, add an addition for a charcuterie board, or make a dessert using RITZ Crackers.

These No-Bake Chocolate Almond Butter RITZ Bars are perfect for holiday entertaining.

Not too sweet, swift to make, packed with great quality ingredients, and if I may add very delicious.

I urge all you, moms and dads, or grandparents to grab a box or two over the holiday season.

Create mindful memories by making your own RITZ recipe with your beautiful kids and grandkids.

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I have always included my children in preparing tasty meals and sweet treats, especially over the holidays.

There is nothing more special. It has become a sort of tradition in my household so we cannot wait until the season is here.

You can find RITZ Family Size and Large Snack Crackers such as Wheat Thins 16oz, Chicken in a Biskit 12 oz, Triscuit 12.5 oz, in-store at Walmart and via Walmart online grocery.

What a great way to save during the holiday season?!

Hey, if you make something tasty using RITZ Family Size Crackers and get inspired by my sweet treat please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking as well as #RITZCrackers

Recipes that you might like:

• Gluten-Free Banana Cocoa Muffins
• Strawberry Jello Summer Salad 
• Chocolate-Dipped Strawberries
• Pumpkin spice cookies

Yield: 8 SERVINGS

No-Bake Chocolate Almond Butter Ritz Bars

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These tasty bars are incredibly easy and tasty sweet treats.

Prep Time 10 minutes

Chill Time 2 hours

Total Time 2 hours 10 minutes

Ingredients

• 5 oz (143g) RITZ Crackers, crushed
• 1/4 cup (45 g) unsalted butter, melted
• 1 cup (113g) raw almonds, crush with a food processor
• 3 oz (60g) granulated sugar
• 6 oz (170g) almond butter
• Topping:

Topping

• 12-16 oz chocolate chips
• 2 tbsp almond butter

GARNISH:

• Shaved chocolate
• Almonds

Instructions

1. Using the back of the fork crush crackers then mix with melted butter.P
2. lace raw almond in the food processor or a blender and crush until you get grainy grounded almonds; add to the crushed crackers and butter mixture.
3. Add sugar and almond butter. Combine it well.
4. Line your baking down with wax paper or parchment paper. The best way is to brush the bottom and sides of the baking pan with butter or oil and line the paper over it so it sticks.
5. Now transfer the crust mixture to the baking pan.
6. Oil your hands and press the crust mixture evenly. Pack it very well to the bottom and a bit to the side.
7. Begin making the chocolate topping; Melt chocolate chips according to the product instructions. When the chocolate is completely melted mix in almond butter.
8. 7Spread evenly on top of the crust. I oil my took or a wider knife to spread it evenly and effectually.
9. Place in the fridge for at least 2 hours. Slice however you desire and enjoy!
10. You may garnish with shaved chocolate and almonds.
    

Notes

You may use peanut-butter if you wish.

Use crushed pretzels instead of the ground almonds in the crust.

You may use any type of chocolate as well as sweeteners that are zero sugar.

Also, you may drizzle some extra almond butter on the top and swirl it before refrigerating.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Chocolate Cupcakes with Marshmallow Cream are amazingly delicious. They are even sweeter when made in the company of your kid.

When we have breaks from school we love cooking together, making friendly cooking competitions and creating memories.

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These cupcakes look absolutely delightful. Don’t you agree with me?

You have to know your child’s limits, so don’t let them cook by themselves if you are not comfortable.

However, since my two oldest kids are trained properly, how to move around the kitchen I am not worried, but I do check to see if everything is alright. 

These cupcakes were a winner. My baby girl, Anna, didn’t let me share this recipe until she made it at least several times.

To be quite frank with you, the first time when I tasted these cupcakes I thought they were from the box.

They had this cooking competition and I was so sure that she used the boxed mix to win over her brother.

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I kept telling her that I do not believe her until my oldest one came out and said: “Yes, mama I lost for a reason. They are from scratch!”

He made the most amazing donuts from scratch, but cupcakes were just better.

With mouth half open and full of cupcakes, I was amazed. Well, I have to admit that I can make pretty much anything that you desire.

However, when it comes to cakes I need a lot of practice. I think my girl has natural talent. Period!

Do you allow your kids to cook or help you in the kitchen?

If they do not, I think you should. Not only that you guys create memories, but it’s a fun experience.

In addition, it gives them that sense of accomplishment so they feel proud of themselves as well as a healthy relationship with food.

Mine has more than 5 really good dishes in their repertoire that they can make blindfolded.

My oldest one goes a little bit beyond and starts to style each plate like a real chef, where my girl is all comfort. You know “put on the plate and just eat”.

Ohh! If you are wondering about my youngest one, Daniel…well he is the boss, so he usually supervises the whole situation in the kitchen when they are cooking. Hehe

Anyhow, if you make these tasty Chocolate Cupcakes with Marshmallow Cream, please tag me on Instagram.

@sandraseasycooking, using hashtag #sandraseasycooking so I could re-share your creations. Thank you so much in advance!

Yield: 12 Cupcakes

Chocolate Cupcakes with Marshmallow Cream

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Simple, Tasty and Easy Chocolate Cupcakes with Marshmallow Cream

Prep Time 10 minutes

Cook Time 25 minutes

Cooling Time 20 minutes

Total Time 55 minutes

Ingredients

• 1 cup all-purpose flour
• 3/4 tsp. baking soda
• 1/4 tsp. baking powder
• 1/2 tsp. salt
• 1/3 cup unsweetened cocoa powder
• 4 tbsp. organic Coconut oil room temp.
• 3/4 cup sugar
• 1/2 tsp. vanilla extract
• 2 large eggs
• 3/4 cup Milk any on hand
• 1 jar (7 ounces) marshmallow creme OR make your own (recipe below in the notes)

Instructions

1. Heat oven to 350°F. Place Baking Cups in each of 12 regular-size muffin cups.
2. In a large bowl, mix flour, baking soda, salt, baking powder, and cocoa powder; set aside.
3. In a medium bowl, mix 4 tbsp coconut oil, then add the sugar, beat well. Beat for a few minutes. Mix in the vanilla and eggs until blended.
4. Add your wet ingredients (coconut oil, eggs, sugar, and vanilla) to your dry ingredients (cocoa powder mixture). Make sure you add the wet ingredients a little at a time.
5. Add approximately 3/4 cup of milk mix/fold to combine.
6. Divide batter among your muffin cups. Bake for 20 to 25 minutes or until a toothpick comes out clean. Cool for 5 minutes. Remove from pan to cooling racks and cool completely.
7. Fill Cupcakes with marshmallows cream. Fit decorating bag with large star tip. Fill the bag with the filling of your choice. Pipe on the circular top of each cupcake and mounding filling slightly in center. You may also use heavy whipped cream especially if you dislike marshmallows.
8. Garnish each cupcake with chocolate organic peanut butter or any frosting that you like. Store in the refrigerator.

Notes

How to make Marshmallow Cream:

• ¼ cup of water
• Pinch of salt
• 2 egg whites at room temperature
• ¼ teaspoon cream of tartar
• 2 teaspoons vanilla extract

1. Combine together the sugar, corn syrup, water and salt in a small saucepan over medium-high heat. Boil, stirring occasionally, until the mixture reaches 240F on a candy thermometer.
2. While the sugar mixture is slowly boiling, add the egg whites and cream of tartar to the bowl and mix with a whisk attachment. of your electric mixer. Whip on medium speed until soft peaks form.
3. The egg whites should be ready and waiting when the sugar mixture reaches 240 degrees F. If the egg whites reach soft peaks before the sugar mixture reaches its temperature, turn off the mixer.
4. When the sugar mixture reaches about 240 F, turn the mixer speed to low and very slowly drizzle the syrup down the side of the mixer bowl. Once you added all of the syrup, increase the speed to medium-high and beat until stiff, glossy peaks form and the mixture has cooled substantially about 6-8 minutes. Add the vanilla extract during the last few minutes of beating.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest