Best 3 Chocolate Orange On The Ritz Recipes

CHOCOLATE COVERED RITZ CRACKERS RECIPE

Steps:

• Line a baking sheet with parchment paper or wax paper.
• Mix the peanut butter and powdered sugar in a medium bowl with a spatula or spoon.
• Place about a teaspoon and a half of the peanut butter mixture on each cracker. Then, top with another cracker and smoosh down the filling, but don't let it ooze over the edges. Place it on the baking sheet.
• In a microwave-safe bowl, place chocolate wafers. Melt according to the package instructions. OR microwave at 50% power for 1 minute. Stir, then microwave at 30-second increments stirring after each heating until the chocolate is melted and smooth.
• Using a fork(s), dip the cracker cookie in the melted chocolate turning it to cover all sides. Next, pick it up on the fork and then tap the fork on the side of the bowl to smooth them out remove any excess chocolate. Place each one on the parchment-lined baking sheet. If using, top with sprinkles while still soft. Let them cool and set for about 20 minutes.

CHOCOLATE ORANGE ON THE RITZ

Steps:

• 1. Melt chocolate. I use a double boiler but you can follow the directions on the package. I buy my candy melts (Wilton)* either at Michael's or Walmart.
• 2. Add in the orange extract and stir vigorously. You may add a drop or so more if you want it really orange tasting. Just remember that the orange flavor intensifies with time.
• 3. If you see that the extract dries the chocolate somewhat you can add paraffin wax to the mixture. I used about a one inch piece in mine. Some people claim that the paraffin adds gloss to candy.
• 4. Dip an individual ritz cracker into the melted chocolate (I use tongs) and place onto waxed paper to dry. You may have to use more than two sleeves of ritz. TIP: I spoon extra chocolate on top of each cracker once they are on the wax paper. This just makes the chocolate thicker on each cracker. Store in an airtight container once completely dry.
• 5. NOTE: *You can also use the Almond Bark Candy Coating (or any kind of chocolate really) instead of the candy melts. If you use the whole package you'll probably need to use more orange extract and more ritz crackers. You can actually make as few or as many as you want by using your own judgement on the amounts. FYI: These freeze very well. You can eat them straight from the freezer.
• 6. Here's a picture of the chocolate oranges you buy from the store. Thank you, Karla Everett, for providing this pic for us! (((( hugs )))) Be sure to click on all the pics so you can see the box they come in.
• 7. TIP: Stormy suggested omitting the orange extract and sprinkle crushed peppermint candy on top of the chocolate. Bonnie used peanut butter chips with rum extract on the bottom and chocolate on top. She also just chocolate covered one side of the ritz. Didi suggested using raspberry extract instead of the orange. Colleen added sprinkles on top of the chocolate. Jan says you can also us Loran oil rather than extract, too. Just get creative and see what you come up with. More suggestions: Cover them with red chocolate for Valentines Day, green for St. Patrick's Day, several colors for Easter, red & green for Christmas, etc.

ORANGE CHOCOLATE RICOTTA PIE

Steps:

• In a large bowl, combine the ricotta cheese, eggs, chocolate chips, sugar, orange zest and, if desired, orange liqueur., On a floured surface, roll out half the dough to fit a 9-in. pie plate; transfer to pie plate. Fill with ricotta mixture., Roll out remaining dough into an 11-in. circle; cut into 1-in.-wide strips. Lay half of the strips across the pie, about 1 in. apart. Fold back every other strip halfway. Lay another strip across center of pie at a right angle. Unfold strips over center strip. Fold back the alternate strips; place a second strip across the pie. Continue to add strips until pie is covered with lattice. Trim, seal and flute edges., Bake at 425° until crust is golden brown, 40-45 minutes. Refrigerate leftovers.