Caramel Ritz Cookies
Caramel Ritz Cookies are the perfect sweet and salty combo that we all crave. A fantastic no-bake treat to make and share for the holidays. Just four ingredients and a fun treat to make with the kids.
Servings: 21 Cookies
Calories: 200kcal
Ingredients
- 42 Ritz Crackers
- 1 heaping cup dulce de leche caramel
- 8 ounces semi-sweet chocolate chips
- 8 ounces almond bark
- sprinkles for optional garnish
- flake sea salt optional garnish
Instructions
- Line a rimmed baking sheet with parchment paper.
- Layer half of the Ritz Crackers onto the baking sheet. Spread caramel onto each cracker in a generous layer. Top with remaining crackers, gently pressing together. Set aside.
- Using a double boiler or a heat-proof bowl over a pan of boiling water, add chocolate chips and almond bark. Stir until completely melted and smooth.
- Using a large tined fork, dip cracker sandwiches into chocolate, flipping to coat both sides. Tap the fork on the side of the bowl and scrape off excess chocolate.
- Slide chocolate coated ritz back onto the parchment lined baking sheet. Use a toothpick to slide it off of the fork if needed.
- Repeat with remaining ingredients. If chocolate starts to set up, just place it back over the double boiler to melt it again.
- Sprinkle each cookie with decorative sprinkles or flake salt if desired before the chocolate sets.
- Place the baking sheet in the refrigerator for 30 minutes to one hour for the chocolate to set up quicker.
Notes
Recipe Notes and Variations:
- Storage: Store at room temperature in an airtight container up to 4 days. Refrigerate up to 2 weeks.
- Freeze: Freeze in an airtight container or freezer bag for up to 3 months.
- Variations: Fill crackers with peanut butter or almond butter. Use white almond bark in place of chocolate.
Nutrition
Serving: 1g | Calories: 200kcal | Carbohydrates: 23g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Cholesterol: 4mg | Sodium: 166mg | Fiber: 2g | Sugar: 15g