Make simple, salty-sweet Christmas cookies using Ritz crackers, caramel, and chocolate. This recipe is quick and requires minimal baking.
Author:Chloe Ashby
Prep Time:10 min
Cook Time:5 min
Total Time:25 min
Yield:About 36 cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 sleeve (about 36) Ritz crackers
1 cup packed light brown sugar
1/2 cup (1 stick) unsalted butter
1 cup semi-sweet chocolate chips
1/2 cup milk chocolate chips (optional, for topping)
Instructions
Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone mat.
Arrange the Ritz crackers in a single layer on the prepared baking sheet.
In a small saucepan, combine the brown sugar and butter. Heat over medium heat, stirring constantly until the butter is melted and the mixture comes to a boil. Continue boiling for exactly one minute, stirring gently. This creates the caramel topping.
Immediately pour the hot caramel mixture evenly over the crackers, spreading it quickly to coat each cracker.
Bake for 5 minutes. The caramel will bubble.
Remove the baking sheet from the oven. Immediately sprinkle the chocolate chips over the hot caramel layer. Let them sit for 2 minutes to soften.
Spread the melted chocolate evenly over the crackers using an offset spatula or the back of a spoon. If using milk chocolate, sprinkle it on top now.
Let the cookies cool completely at room temperature, or place them in the refrigerator for 15 minutes to set the chocolate.
Break the sheet of cookies apart into individual pieces. Store in an airtight container.
Notes
You can substitute milk chocolate chips for semi-sweet if you prefer a sweeter cookie.
For a saltier flavor, sprinkle a tiny pinch of sea salt over the melted chocolate before it sets.
These cookies set up best when cooled completely before separating them.