Make these simple, salty-sweet holiday cookies using Ritz crackers, caramel, and chocolate. They require no baking and come together quickly for cookie exchanges.
Author:Ethan Hayes
Prep Time:10 min
Cook Time:10 min
Total Time:70 min
Yield:30 servings
Category:Dessert
Method:Baking/No-Bake Hybrid
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 sleeve (about 30) Ritz Crackers
1 cup (2 sticks) unsalted butter
1 cup packed light brown sugar
1/4 cup milk
1 teaspoon vanilla extract
1 cup milk chocolate chips (or white/dark chocolate chips)
1/2 cup chopped pecans or walnuts (optional)
Instructions
Line a baking sheet with parchment paper. Arrange the Ritz crackers in a single layer on the prepared sheet.
In a medium saucepan, combine the butter, brown sugar, and milk. Heat over medium heat, stirring constantly until the butter is melted and the sugar is dissolved.
Bring the mixture to a boil. Boil for exactly 1 minute, stirring constantly. Remove from heat and stir in the vanilla extract.
Pour the hot caramel mixture evenly over the crackers, ensuring each cracker is coated.
Bake in a preheated 350°F oven for 5 minutes until the caramel is bubbly. Watch carefully to prevent burning.
Remove from the oven. Immediately sprinkle the chocolate chips over the hot caramel layer. Let stand for 5 minutes to melt.
Spread the melted chocolate evenly over the crackers using an offset spatula. If using nuts, sprinkle them over the chocolate now.
Place the baking sheet in the refrigerator for at least 1 hour, or until the chocolate is completely set.
Once firm, break the sheet into individual cracker pieces. Store in an airtight container.
Notes
For a different flavor, substitute milk chocolate with white chocolate chips for a sweeter finish.
If you prefer a smoother chocolate topping, melt the chips separately with 1 teaspoon of coconut oil before pouring over the caramel layer.
You can make these up to 3 days ahead of time and keep them chilled.