Chef Guy Fieris Ritz Half Moons Recipe 455

Steps:

• On parchment paper, place 12 crackers, face down. In a small microwavable bowl, combine the marshmallow creme and peanut butter. Microwave on HIGH 15 sec.; stir until well blended. Place in resealable plastic bag and snip off 1 corner. Pipe about 1 Tbsp. of the mixture onto each cracker. Top with the 12 remaining crackers. Compress sandwiches gently to press the filling to the edges without breaking the crackers. Refrigerate until slightly firm. Dunk each cracker sandwich halfway into the chocolate; place on the parchment paper. Sprinkle with chopped peanuts (if desired) while chocolate is still warm. Refrigerate 20 min. to set.

Steps:

• For the buttermilk brine: Whisk together the buttermilk, pickle juice, hot sauce, dill, granulated garlic, onion powder, 2 teaspoons salt and 2 teaspoons pepper in a large dish or mixing bowl. Add the chicken pieces and refrigerate, covered, for 2 to 4 hours.
• For the dill salt: Mix together the dill, 2 tablespoons salt and 2 teaspoons pepper in a small bowl.
• For the seasoning flour: Mix together the flour, cornmeal, granulated garlic, smoked paprika, mustard powder, onion powder and 2 teaspoons black pepper in a large mixing bowl.
• Remove the chicken from the brine and dredge in the seasoned flour. Place on a wire rack over a baking sheet and set aside for 20 to 30 minutes to let the breading set up.
• Preheat the oven to 350 degrees F. Fill a large, heavy-bottomed pot or Dutch oven with 3 inches of oil; heat to 350 degrees F. Set a wire rack over a baking sheet.
• Working with 3 or 4 pieces at a time (don't overcrowd the pot; the oil temperature will drop too much), fry the chicken until golden brown and crisp, 7 to 8 minutes. (The internal temperature should reach 165 degrees F and the meat shouldn't be pink; finish any undercooked chicken in the oven.) Transfer the fried chicken to the wire rack to drain. Season with dill salt while hot.

Steps:

• 1. ON parchment or wax paper lined pan, place 12 crackers, face down.
• 2. IN a small microwavable bowl, combine the marshmallow creme and peanut butter. Microwave on HIGH 15 sec.; stir until well blended. Place in resealable plastic bag and snip off 1 corner. Pipe about 1 Tbsp. of the mixture onto each cracker. Top with the 12 remaining crackers. Compress sandwiches gently to press the filling to the edges without breaking the crackers. Refrigerate until slightly firm.
• 3. DUNK each cracker sandwich halfway into the chocolate; place on the parchment paper. Sprinkle with chopped peanuts (if desired) while chocolate is still warm. Refrigerate 20 min. to set.