Make these simple, sweet, and salty Christmas cookies using Ritz crackers, caramel, and chocolate. They require no baking and are perfect for holiday cookie exchanges.
Author:June Bellamy
Prep Time:15 min
Cook Time:5 min
Total Time:50 min
Yield:36 cookies
Category:Dessert
Method:No Bake
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 sleeve Ritz Crackers (about 36 crackers)
1 cup light brown sugar
1/2 cup (1 stick) unsalted butter
1 cup semi-sweet chocolate chips
1/4 cup chopped pecans or walnuts (optional)
Festive sprinkles (optional)
Instructions
Line a baking sheet with parchment paper. Arrange the Ritz crackers in a single layer on the prepared sheet.
In a small saucepan over medium heat, combine the brown sugar and butter. Stir constantly until the butter is melted and the mixture comes to a boil. Let it boil for exactly one minute without stirring after it begins to boil.
Remove the caramel mixture from the heat immediately. Spoon about one teaspoon of the hot caramel mixture evenly over the top of each Ritz cracker.
Place the baking sheet in the refrigerator for 15 minutes, or until the caramel is set and firm.
Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each interval until smooth.
Dip the top of each caramel-covered cracker into the melted chocolate, or drizzle the chocolate over the crackers.
If using, immediately sprinkle chopped nuts or festive sprinkles over the wet chocolate.
Return the cookies to the refrigerator until the chocolate is completely firm, about 30 minutes. Store the finished cookies in an airtight container.
Notes
For a quicker set, you can place the crackers with caramel directly into the freezer for 10 minutes instead of the refrigerator.
Use good quality butter for the best caramel flavor.
These cookies store well at room temperature for up to one week if kept in a cool, dry place.