Equipment Needed
- Medium saucepan
- Large mixing bowl
- Silicone spatula or wooden spoon
- Baking sheet
- Parchment paper or a silicone baking mat
- Two forks or a slotted spoon
- Small shallow bowl (for the cinnamon-sugar mix)
Step-by-Step Instructions
First, line your baking sheet with parchment paper and set it aside. In your small bowl, whisk together the 3 tablespoons of granulated sugar and ¾ teaspoon of cinnamon for the coating. Have this ready to go, because once the Ritz Bits are coated in that hot, buttery sauce, you’ll need to move quickly. I learned this the hard way the first time—fumbling for the cinnamon sugar while my first batch of bites started sticking together in one glorious, delicious lump. Be smarter than I was and prep everything first.
Now, for the magic sauce. In your medium saucepan over medium heat, melt the stick of butter completely. Once it’s just melted and starting to bubble, whisk in the packed brown sugar and the ½ teaspoon of cinnamon. Keep whisking for about 1-2 minutes until the sugar is fully dissolved and the mixture looks like a smooth, bubbly caramel sauce. This is when your kitchen will start to smell incredible. Take it off the heat immediately and stir in the vanilla extract—it will sizzle and perfume the whole mixture. I’ve tried adding the vanilla with the butter at the start, and trust me, adding it off the heat preserves its beautiful flavor.
Here comes the fun, fast part. Dump the entire bag of peanut butter Ritz Bits into your large mixing bowl. Pour the hot, fragrant butter sauce right over them. Using your spatula or a big spoon, gently and quickly fold everything together until every single bite is gleaming and thoroughly coated. You want to be efficient but gentle to avoid crushing them. I like to use a folding motion, turning the bowl as I go. You’ll see the sauce tighten up and cling to the bites as you work.
Without delay, use your two forks or a slotted spoon to transfer a few coated bites at a time into the bowl of cinnamon sugar. Gently roll or toss them until they’re fully dressed in that classic churro sparkle, then spread them out in a single layer on your prepared baking sheet. Let them sit for at least 15-20 minutes to set up. The coating will harden into a delicate, crunchy shell. I know it’s torture to wait, but biting into one too soon means a melty, messy (though still tasty) experience. The patience is worth it for that perfect crunch.(See the next page below to continue…)