What Can I Make With Ritz Crackers?
Ritz crackers are wonderful in soup. They are awesome with a little cream cheese on them. And, they are convenient for travel with kids.
What other uses, recipes or ideas do you have for Ritz crackers?
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May 27th, 2006 at 7:37 pm
Spread some cream cheese (plain, whipped or flavored) on a ritz cracker and top with a slice of fresh strawberry or other fruit. YUM!
May 28th, 2006 at 5:35 am
Place a large, thawed bag of frozen chopped broccoli in a casserole dish top with Velveeta cubes and crumbled Ritz crackers. Cover with foil and bake at 350 degrees for 45 mins. Uncover last five minutes.
June 10th, 2006 at 1:38 pm
Use them to make meat loaf. We always end up with a open half eaten pack of crackers. Just crumble them up and use them in meat loaf instead of bread, breadcrumbs etc.
June 20th, 2006 at 12:37 pm
They make a great crust for some pies. Crush them up in a large Ziploc bag. Wonderful with cheddar and pineapple pie.
July 17th, 2006 at 9:26 am
Sandwitch Peanut butter between two crackers, Then melt chocolate bark and dip whole cracker in chocolate. Put on wax paper to cool. I take these to church for dinners adn everyone says they taste like a reeses cup, and their very good if you serve them cold.
July 17th, 2006 at 4:49 pm
They make a great coating for chicken or steak or in meatloaf. Use them in place of bread crumbs or in place of flour in meat and poultry dishes.
September 18th, 2006 at 4:50 am
Years ago I used to make a “phoney apple crumble” using Ritz Crackers. The only other ingredient I can remember that was used in this recipe was Cream of Tartar. Has anyone else ever heard of this recipe and how can I get a copy?
January 5th, 2007 at 2:13 pm
You can make wonderful salmon croquettes with Ritz. Drain and pick through (for bones) a can of salmon. Place in a bowl and add: 1 chopped onion, 1/2 sleeve of Ritz (crushed), salt & pepper, Accent, and 1 egg. Mix well. Use approximately 1/4 cup of salmon mix and shape into an oval with your hands. Lay on a plate and allow to “dry” before frying them. Place approx. 1/4 cup oil in a skillet and fry until crispy and brown on each side. Delicious served with hot buttered grits and sliced tomatoes on the side.
January 17th, 2007 at 12:05 pm
I use them for a quick snack after school or as part of a fun dinner by adding 1/4 teaspoon of spaghetti sauce spread on the top and a sliced pepperoni, sliced black olives and cheese. I use the microwave to slightly melt the cheese. 15-20 seconds melts the cheese but doesn’t let the cracker become soggy. My kids loved to help make this when they were younger and now as teenagers it is a do it yourself snack after school.
December 2nd, 2007 at 8:42 pm
Natalie, those are delicious! thank you!
April 4th, 2008 at 9:56 am
I make pineapple casserole with Ritz topping. Mix 2 cans pineapple tidbits, 1/2 C sugar, 1/4 C flour and put into a greased casserole dish. Top with 2 C shredded sharp cheddar then 1 sleeve of Ritz crushed with 4 Tbsp melted butter as the topping. Bake at 350 until browned and bubbling. Wonderful and different, it goes over well as a side dish or dessert (with vanilla ice cream!)
August 5th, 2008 at 10:32 pm
-salt and pepper
-mozzarella cheese
-tomato
i cute the tomato up and put a thin slice on the cracker then i add a little piece of mozzerella cheese and top with a little salt and a little pepper.
i was just craving this one day and now its one of my favorite snakes :]]
October 27th, 2008 at 2:29 pm
Brittney’s recipe sounds delicious! I was going to add that you could use chopped up ritz crackers in bark. Melt chocolate – either gourmet chocolate that you chop up and melt via microwave or double boiler – or you can just get those meltable wafers.
You want about 3 cups melted chocolate to 2 cups chopped ritz. Instead of using just the ritz, you can combine ritz and nuts or ritz and whatever else you want – corn flakes, rice crispies, pretzels etc…
Mix it all together and then pour onto layers on waxed paper. Let it cool and then break up for bark candy.
December 10th, 2008 at 9:13 am
I personally like them with tuna, a little bit of tomato and chile. the Ritz crackers give an unique flavor to it!
April 1st, 2009 at 2:03 am
I like something that includes ritz crackers while going on travel, its so cool for travelers.
May 15th, 2009 at 7:08 pm
My grandmother showed us how to make “thin mints” – like the girl scout cookies, but with ritz crackers. The best results are if you use mint melting chocolates, but you can also use regular chocolate with some mint flavoring. Melt chocolate, and then dip ritz completely. Cool on wax paper. The ritz texture inside makes it just like a Thin Mint, but a little lighter. SO yummy, and most people don’t even know it’s a ritz cracker until you tell them.
Enjoy!
November 8th, 2009 at 7:25 pm
many years ago there was a recipe that had ritz crackers, corn and several other ingredients. I don’t know the name of the recipe or what else went in it but it was to die for. Any suggestions or recipes?
February 8th, 2010 at 11:07 am
there was a recipe years ago called “mock apple pie” i made it & the family didnt know that there were NO apples in it
The National Biscuit Company created Ritz Crackers in 1933 and shortly afterward introduced a recipe that has remain an adored oddity for nearly 70 years: Mock Apple Pie. Its popularity soared during World War II when fresh apples were a luxury few could afford.
Ritz Mock Apple Pie
Pastry for 2-crust (9-inch) pie
36 Ritz Crackers, coarsely broken (about 1 3/4 cups crumbs)
1 3/4 cups water
2 cups sugar
2 teaspoons cream of tartar
2 tablespoons lemon juice
Grated peel of one lemon
2 tablespoons margarine or butter
1/2 teaspoon ground cinnamon
Roll out half the pastry and line a 9-inch pie plate. Place cracker crumbs in prepared crust; set aside.
Heat water, sugar and cream of tartar to a boil in saucepan over high heat; simmer for 15 minutes. Add lemon juice and peel; cool.
Pour syrup over cracker crumbs. Dot with margarine or butter; sprinkle with cinnamon. Roll out remaining pastry; place over pie. Trim, seal and flute edges. Slit top crust to allow steam to escape.
Bake at 425*F (220*C) for 30 to 35 minutes or until crust is crisp and golden. Cool completely.
Makes 10 servings.
July 7th, 2010 at 6:14 pm
I’ve got two great recipes for you and they’re real simple.
The first: Spread the crackers with cream cheese then add a dollop of some decent caviar (I prefer the black stuff). Voila! Why not try something once? (This is an especially good recipe for when you get those sushi cravings and just can’t quite afford it).
The second: Make a small serving of a chicken salad and use that as your topping or dip. Be creative. Whatever you have in your fridge that you think would be great to chow down on just go for it. You won’t be disappointed.