Description
A simple recipe for sweet, salty, and crunchy holiday cookies using Ritz crackers, caramel, and chocolate.
Ingredients
Scale
- 1 sleeve (about 36) Ritz crackers
- 1 cup (2 sticks) unsalted butter
- 1 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 bag (10-12 ounces) semi-sweet chocolate chips
- 1/2 cup chopped pecans or walnuts (optional)
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Arrange the Ritz crackers in a single layer on the prepared baking sheet.
- In a small saucepan, combine the butter, brown sugar, and milk. Heat over medium heat, stirring constantly until the butter melts and the mixture comes to a boil.
- Boil the mixture for exactly 1 minute, stirring continuously. Remove from heat and stir in the vanilla extract.
- Quickly pour the hot caramel mixture evenly over the crackers, ensuring each cracker is coated.
- Bake for 5 minutes. The caramel will bubble.
- Remove the sheet from the oven. Immediately sprinkle the chocolate chips over the hot caramel layer. Let stand for 5 minutes to melt the chips.
- 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 firm.
- Once set, break the sheet into individual caramel Ritz cracker squares.
Notes
- For a richer flavor, use dark chocolate instead of semi-sweet.
- If you prefer a drizzle instead of a full coating, melt the chocolate separately and drizzle it over the cooled caramel crackers.
- You can substitute the milk with heavy cream for a slightly thicker caramel coating.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 150
- Sugar: 15
- Sodium: 120
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 0
- Protein: 2
- Cholesterol: 20