Trashy Treats

By Erica

One night last week before bed, I was craving something sweet. "Craving" as in, I AM GOING TO DIE WITHOUT IT. I don't keep prepacked sweets in the house because I will eat them all as soon as I buy them. I dug around in the pantry and came up with whole wheat Ritz, a container of whipped vanilla frosting and decorating sugar. I applied a thin(nish) layer of frosting on a Ritz, sprinkled on some sugar and topped it with another Ritz. The combination of salty and sweet was perfect. 

The next night, I made a couple of treats for my husband so that I could garner all praise due my culinary mastery. We talked it over and agreed that the only thing that would make them better is dipping them in chocolate. Because, come on. What isn't better dipped in chocolate? 

This was the perfect project for my four-and-a-half year old daughter to help with. She is an expert sprinkler and always asks to put the "lids" on her cheese and cracker sandwiches. Also, she is the most adorable kitchen helper ever.

I divided two sleeves of Ritz into tops and bottoms on a sheet of wax paper. I applied a thin(nish) layer of frosting and set them in front of my girl. She spink'd 'em up and affixed the lids. Once all the sandwiches were assembled, I plopped them one at a time into the melted chocolate and used a fork to flip them over to ensure they were entirely coated. (FYI, I used a large bag of semi-sweet chips for this. I was afraid the milk chocolate variety would be too sweet and tip the balance of sweet and salty too far.)

Once the sandwiches were coated, I sort of flung them back and forth a lot on the fork so that I could be sure that EVERY surface in my kitchen was covered in chocolate. Also, to drain the excess off the sandwich.

I laid the chocolate-coated treats back in front of my daughter and she topped them with another sprinkle of decorating sugar. 

I then moved the sandwiches, wax paper and all, to a couple of baking sheets and put them in the fridge for about 30 minutes. Then, we tasted them. You know, strictly for Quality Control Purposes.

While my kid was thrilled with the results, my husband and I were less so. The chocolate ended up overpowering the whole thing. We're thinking that maybe adding a thicker layer of frosting would help. So if you make these, slather it on, ok? And if you live on the surface of the Sun in Texas, you may want to store this in a zip-top bag in your fridge because they will melt just sitting out on the counter. True Story.

Comments

[Julie]

Died you got to have more salt. Sub out the frosting for some peanut butter. Also try sprinkling seasalt on top instead of sugar. You will not be sorry. My nana makes these for Easter every year.

[natalie]

I approve of this dessert!

My trashy bottom of the barrel "dessert' is melting choc chips on wax paper in the microwave.

[Marie Green]

We do this very thing every year for Christmas only we use creamy peanut butter. SO DELISH and the salty + pb + chocolate combo is PERFECT!

Also, I sometimes eat Nutella on ritz crackers. YUMMO.