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Bec’s Ritzy Reesey Bars

Fall in Ann Arbor is all about Michigan Football. Our Texas family, horrified that we moved to one of the most northern states, would come to visit if promised the spectacle that is a Big 10 game. Richard bought season tickets and I made lavish tailgate picnics. These easy dessert bars were a big hit. Salty and sweet, chocolate and peanut butter, these treats would set the stage for an exciting trip to “The Big House.”


  • 1 (11.3 oz) box Ritz crackers
  • 1 (8 oz.) bag Heath toffee bits with milk chocolate
  • 1 (14 oz.) can sweetened condensed milk
  • 1 cup semisweet chocolate chips
  • 1 cup peanut butter chips


Preheat oven to 350°F. Line a 9 x 9 square pan with foil and spray with non-stick spray. In a food processor (or a Ziploc bag), crush the Ritz crackers until they are fine crumbs. Transfer to a large bowl and mix with toffee bits and sweetened condensed milk until fully combined. Press evenly into the prepared pan. Bake for 20 minutes. Remove from oven and sprinkle evenly with chocolate and peanut butter chips. Return to oven for 1-2 minutes or until the chips are melted. Using a offset spatula, swirl the melted chips together. Allow to cool for 10 minutes.


Cut into 3 x 3s (every third line across and down), for 9 servings at 680 calories apiece. Put in the refrigerator until icing is hard. Pull out of the pan using the foil and place on a cutting board. Cut from corner to corner to make perfect triangles.