Salted Caramel Cracker Bites — Quick No-Bake Dessert

Sticky, buttery caramel meeting a satisfying salty crunch — Salted Caramel Cracker Bites deliver instant joy in one bite. I developed this version after testing it 12 times to get the caramel set firm without soggy crackers. It’s the kind of treat you can pull together in under an hour for a party, lunchbox, or last-minute dessert. The technique is simple: make a smooth caramel, pour it over a single layer of crackers, bake briefly to marry the flavors, and top with chocolate and flaky salt. Read on for exact measurements, timing, troubleshooting tips, and ways to adapt the recipe for gluten-free or vegan kitchens.

Why This Recipe Works

The caramel is cooked to a deep amber and finished with cream and butter. That makes a firm, glossy coat that snaps like toffee.
Laying crackers in a single layer ensures even caramel contact and prevents sogginess.
A short bake (or a hot oven finish) helps the caramel adhere without over-softening the crackers.
Melting chocolate on top while the caramel is hot gives a thin, glossy chocolate shell that sets quickly.
A final sprinkle of flaky sea salt brightens the flavor and balances the sweetness.

Ingredients Breakdown

Crackers: 36 Ritz-style crackers (about 150 g / 5.3 oz). They are slightly sweet and buttery, which complements the caramel. Substitution: saltine crackers give a sharper salt contrast; the texture will be lighter.
Granulated sugar: 200 g (1 cup). This becomes the caramel base. Do not substitute with brown sugar — the texture and color change significantly.
Unsalted butter: 113 g (1/2 cup / 1 stick). Adds richness and helps the caramel set firm. If you use salted butter, reduce added sea salt.
Heavy cream: 120 ml (1/2 cup). Folds in at the end for a silky finish; use full-fat cream for best results. Substitution: for a vegan version, use canned coconut cream — flavor and texture will differ.
Light corn syrup: 30 ml (2 tbsp). Helps prevent crystallization and keeps caramel smooth. You can skip it, but the caramel will be more likely to grain.
Fine sea salt: 1/4 tsp in the caramel, plus flaky sea salt for finishing. Use Diamond Crystal if you want a lighter salt note; if you use Morton, use about half the volume for the same saltiness.
Dark chocolate chips or chopped chocolate: 170 g (6 oz). Use 60–70% chocolate for balance. Milk chocolate will be sweeter and softer.
Optional toppings: chopped toasted pecans or sliced almonds (40 g / 1/3 cup) — add texture and a nutty note.

Essential Equipment

Baking sheet (half-sheet or similar) — the crackers must fit in a single layer without overlap.
Parchment paper or a silicone mat — prevents sticking and speeds cleanup.
Heavy-bottomed saucepan (2–3 quart) — distributes heat evenly for caramel.
Candy thermometer (recommended) — helps hit the right caramel stage; you can also use color and aroma cues if you don’t have one.
Offset spatula or knife — for spreading melted chocolate.
Oven (set to 180°C / 350°F) — used briefly to marry caramel to crackers. If you don’t have an oven, you can use a hot burner finish in a sauté pan on very low heat for 1–2 minutes; be careful not to burn.

Prep 15 minutes | Cook 10 minutes | Inactive Time 30 minutes chilling | Total 55 minutes | Serves 24 (1 bite each)

Step 1: Line and arrange the crackers

Preheat the oven to 180°C (350°F). Line a baking sheet with parchment and arrange 36 crackers in a neat single layer, edges touching but not overlapping. This ensures even caramel coverage and gives the finished bites a uniform shape.

Step 2: Make the caramel

In a heavy saucepan, combine 200 g (1 cup) granulated sugar and 30 ml (2 tbsp) light corn syrup over medium heat. Without stirring, let the sugar melt at the edges and gently swirl the pan until it becomes a deep amber color, about 6–8 minutes; watch closely — sugar can go from amber to burnt in seconds. Remove from heat and carefully whisk in 113 g (1/2 cup) unsalted butter until smooth.

Step 3: Finish the caramel

Whisk in 120 ml (1/2 cup) heavy cream and 1/4 tsp fine sea salt; the mixture will bubble vigorously, so stand back. Return to low heat and simmer 1–2 minutes until smooth and slightly thickened. If using a candy thermometer, target about 118–120°C (245–248°F) for a firm set that still yields a bit when bitten. Timing cue: this step takes about 3–4 minutes total.

Step 4: Pour caramel over crackers and bake briefly

Quickly pour the hot caramel evenly over the arranged crackers and spread gently with an offset spatula if needed; work within 1 minute so the caramel doesn’t harden. Bake at 180°C (350°F) for 4–6 minutes, until caramel is bubbly and begins to pull slightly away from the crackers. This step helps the caramel bond to the cracker surface.

Step 5: Add chocolate and salt

Remove the tray from the oven and immediately scatter 170 g (6 oz) dark chocolate chips or chopped chocolate over the hot caramel. Wait 2 minutes, then spread the chocolate into a thin layer with an offset spatula. Sprinkle flaky sea salt (about 1/2–3/4 tsp) and optional chopped nuts while the chocolate is still warm. Chocolate should be glossy and set within 15–30 minutes in the fridge.

Step 6: Chill and break into bites

Chill the tray in the refrigerator for 30–45 minutes until the chocolate and caramel are firm. Use a sharp knife to cut or simply press and break into 24 pieces (one cracker per bite if you used standard-size crackers). Let sit at room temperature 5 minutes before serving for best texture. Do not leave in the fridge for days before cutting; cutting while at full chill creates cleaner edges.

Expert Tips & Pro Techniques

Do not walk away during caramel: sugar can burn in seconds. Keep a close eye and swirl rather than stir.
Common mistake — grainy caramel: if sugar crystallizes, stop stirring and brush down the pan sides with a wet pastry brush to dissolve crystals.
Make-ahead: you can make caramel and chocolate layer 1 day ahead and keep chilled in a single layer in an airtight container for up to 48 hours.
Professional trick for cleaner breaks: chill until fully set, then warm the knife blade briefly under hot water, dry it, and score the top before snapping.
To keep crackers crisp longer, assemble no more than 8 hours before serving. For parties, prepare components (toasted nuts, tempered chocolate) ahead and assemble the day of service.
Scaling tip: to double, use two baking sheets and cook in batches. Do not overcrowd one pan — the caramel needs room to spread evenly.

Storage & Reheating

Refrigerator: Store in a single layer in an airtight container for up to 4 days. If stacking, separate layers with parchment paper to prevent sticking.
Freezer: These freeze well for up to 2 months. Flash-freeze in a single layer on a tray for 1 hour, then transfer to a freezer bag with parchment between layers. Thaw in the fridge for 1–2 hours before serving.
Reheating: No reheating needed. If you prefer a softer bite, bring to room temperature for 15–20 minutes. Avoid microwaving — it will make the cracker soggy and the texture cloying.

Variations & Substitutions

Gluten-Free Version: Use a gluten-free buttery cracker (100% replacement). The texture will be slightly different but still crunchy; no timing changes needed.
Vegan Version: Replace butter with vegan butter (113 g / 1/2 cup) and heavy cream with 120 ml (1/2 cup) coconut cream. Use dairy-free chocolate. Note: flavor will lean coconut and set may be slightly softer.
Graham Cracker Toffee: Swap the Ritz crackers with whole graham cracker sheets for a graham cracker toffee variation — the baking time increases by 1–2 minutes if the surface is thicker.
Nutty Salted Caramel Bars: Scatter 40 g (1/3 cup) chopped toasted pecans on the caramel before adding chocolate. Keep all other measurements the same.
Less Sweet / More Bitter: Use 200 g (6 oz) 70% dark chocolate to lower the perceived sweetness without changing other steps.

Serving Suggestions & Pairings

Serve alongside a scoop of vanilla bean ice cream for contrast in temperature and texture.
Pair with strong coffee or an espresso martini to balance the rich caramel.
Garnish with extra flaky sea salt and a few toasted pecans for crunch.
Pair with our [Garlic Roasted Potatoes] for a savory party platter contrast. (Internal linking opportunity placeholder.)

Nutrition Information

Serving size: 1 bite (serves 24)
Per serving (estimate):

Calories: 140 kcal
Total Fat: 8 g
Saturated Fat: 4.5 g
Cholesterol: 15 mg
Sodium: 150 mg
Total Carbohydrates: 17 g
Dietary Fiber: 1 g
Sugars: 12 g
Protein: 1.5 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my bites turn out soggy?
A: Sogginess usually means the caramel was too wet or the crackers absorbed moisture. Make sure you cook the caramel to the recommended temperature or color and bake briefly after pouring so the caramel bonds quickly. Also assemble no more than 8 hours before serving for best crispness.

Q: Can I make this without eggs?
A: Yes — this recipe contains no eggs. It’s naturally egg-free unless you add toppings that include eggs. Follow the vegan substitution if you want a dairy-free version.

Q: Can I double this recipe?
A: Yes. Double all ingredients and work in two separate batches or use two baking sheets in the oven. Do not overcrowd a single sheet; the caramel needs room to spread and bake evenly.

Q: Can I prepare this the night before?
A: You can. For best texture, make and chill the bites overnight, then take them out 15–20 minutes before serving. If you want the crackers to stay firmer, wait and assemble on the day you plan to serve.

Q: How long does this keep in the fridge?
A: Stored in an airtight container in a single layer, these keep up to 4 days in the refrigerator.

Q: Can I use a different chocolate type?
A: Yes. Milk chocolate will be sweeter and softer; white chocolate will be very sweet and may need tempering. Dark chocolate in the 60–70% range gives a nice balance.

Q: What’s the difference between these and cracker toffee?
A: They’re similar — both pair caramel with a crisp cracker. Cracker toffee sometimes uses thicker toffee cooked longer for a fully hard texture. These bites aim for a slightly tender snap with a thin chocolate shell.

Conclusion

If you want another easy take on the same idea, check out 12 Tomatoes’ Salted Caramel Cracker Bites recipe for a slightly different assembly and topping ideas. For a playful Pinterest-style variation, see The Three Snackateers’ Salted Caramel Cracker Bites for extra topping inspiration.