Description
Salted Caramel Ritz Cookies: 30 Irresistible Treats — perfect for breakfast entertaining, holiday spreads, and make-ahead party prep. Makes 30 chocolate-dipped caramel cracker sandwiches in 50 minutes with just 5 simple ingredients.
Ingredients
Scale
- 20 soft caramels
- 2 tablespoons heavy cream
- Approximately 2 sleeves of Ritz crackers (~60 Ritz crackers)
- 24 ounces chocolate almond bark
- Sea salt (or sprinkles), for topping
Instructions
- Place the soft caramels and heavy cream into a medium-sized microwave-safe bowl. Microwave on high for 1 minute, then stir well. Continue microwaving in 20-second intervals, stirring thoroughly after each, until the caramel mixture is completely smooth. Set aside to cool for about 5 minutes.
- Line a baking sheet with wax or parchment paper. Arrange half of the Ritz crackers (about 30 crackers) evenly on the sheet. Spoon about 1 to 2 teaspoons of the cooled caramel onto each cracker, spreading just enough to cover without spilling over the edges. Top each caramel-coated cracker with another Ritz cracker to form sandwiches.
- Place the baking sheet with assembled cracker sandwiches into the refrigerator and chill for at least 30 minutes to allow the caramel to set.
- Melt the 24 ounces of chocolate almond bark according to the package instructions, making sure it’s smooth and ready for dipping.
- Remove the chilled Ritz cracker sandwiches from the refrigerator. Dip each sandwich into the melted chocolate almond bark, making sure to coat them fully. Shake off excess chocolate and place them back onto the lined baking sheet.
- Immediately sprinkle sea salt or decorative sprinkles over each coated cookie before the chocolate sets, adding a perfect salty contrast and visually appealing finish.
- Allow the almond bark to cool and harden completely at room temperature or in the refrigerator before serving. Enjoy your delicious salted caramel Ritz cracker cookies!
Notes
- Fridge Storage: Place fully assembled cookies in a single layer inside an airtight container, separating any stacked layers with parchment paper to prevent the chocolate coating from sticking. Store in the refrigerator at 35–40°F for up to 5 days. The caramel filling firms up in the fridge, giving each cookie a satisfying chew. Allow them to sit at room temperature for 5 minutes before eating for the best texture.
- Freezer Storage: Flash-freeze cookies in a single layer on a parchment-lined sheet for 1 hour, then transfer to a freezer-safe zip-top bag or rigid container. Press out excess air, seal tightly, and label with the date. According to food storage guidelines, chocolate confections maintain peak quality at 0°F for up to 2 months. Thaw at room temperature for 10 minutes.
- Oven Reheat: Preheat your oven to 250°F. Place refrigerated or thawed cookies on a parchment-lined baking sheet in a single layer. Warm for 4 minutes — just enough to slightly soften the caramel center without melting the chocolate shell. Watch carefully, as exceeding 5 minutes can cause the almond bark coating to lose its glossy finish and develop white streaks.
- Microwave Reheat: Place 1–2 cookies on a microwave-safe plate and heat at 50% power for 10 seconds. Check the caramel center by gently pressing the top cracker — it should yield slightly. If still firm, add another 5-second burst. Avoid full power, which overheats the chocolate shell unevenly and can make the Ritz crackers lose their signature buttery crunch.
- Air Fryer Reheat: Set your air fryer to 250°F and place cookies in the basket in a single layer, ensuring none overlap. Heat for 2 minutes, checking at the halfway mark. The circulating hot air gently warms the caramel filling while keeping the chocolate exterior intact. This method works especially well for frozen cookies, bringing them to a pleasantly warm, soft-centered state without fully thawing on the counter first.
- Prep Time: 15
- Cook Time: 5
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookies
- Calories: 148 calories
- Sugar: 14g
- Sodium: 112mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 4 g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 3mg