Lime Ritzies Recipe
Lime Ritzies is a delightful twist on the classic Ritz cracker treat, combining the buttery crunch of Ritz crackers with the tangy zest of lime. These zesty cookies are perfect for any occasion and are sure to be a hit with friends and family alike.
How To Make the Recipe
In the baking professionals’ universe, Mallomars aren’t exactly held in high regard. Marshmallow on a plain wafer coated in regular chocolate-they aren’t bringing much to the table… except a killer textural formula.
These Lime Ritzies borrow from the Mallomar construction but use every component to pack in Key lime pie flavor. Swapping in a butter cracker for the base means these come together quickly.
The lime in the DIY marshmallow makes these bright and full of zing. And the pineapple jam snuck into the center? I just love a good wink-wink. I would gladly welcome these to the aisle of the grocery store.
Ingredients:
60 Ritz crackers about 2 sleeves
15 T Pineapple Jam
1 recipe Lime Marshmallow
300g white chocolate chips 1⅔ cups
10g grapeseed oil 1 T
2 limes, zested
Instructions:
Heat the oven to 350°F. Line two half-sheet pans with parchment paper or silicone baking mats.
Distribute the crackers across the pans and toast at 350°F until golden, 5 minutes.
Flip half of the crackers (30) upside down and portion a ½- ½-tablespoon dollop of cooled pineapple jam onto the bottom of each cracker.
Use a piping or zip-seal bag to pipe 1 tablespoon of lime marshmallow around the edge of and above the pineapple jam, like a beehive, being careful not to pipe all the way to the edge of the cracker. You want to leave a tiny edge of the cracker uncovered to avoid spillover.
Place a second cracker on top and press down lightly to adhere the cracker to the marshmallow and form a sandwich. Repeat with the remaining crackers.
In a microwave-safe bowl, melt the white chocolate chips and oil together in the microwave in 30-second spurts, stirring after each, until smooth. Make sure the white chocolate is fluid but slightly warm (not hot!) before proceeding.
One at a time, place a sandwich onto the tines of a fork and lower it just into the surface of the chocolate coating. Use a spoon to pour and drizzle the chocolate over the sandwich until it is completely covered.
Lift the coated sandwich from the chocolate coating and allow any excess to drip off. Carefully slide it back onto the remaining prepared baking pan and allow it to set for 10 minutes (it’s okay if a bit of chocolate pools around the bottom of the sandwich). Repeat with the entire batch.
Before the chocolate is completely set, use a fork or offset spatula to lift and transfer the sandwiches to a new piece of parchment, leaving any pooled chocolate behind (this is how to keep any pesky chocolate “feet” from forming around the sandwiches). Decorate the tops with a little lime zest, then allow the chocolate shell to set completely.
Transfer the cookies to a plate or an airtight container for storage. At room temperature, the cookies will keep fresh for 3 days; in the freezer, they will keep for 1 month.
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