Description
Welcome to a super-simple holiday treat: crunchy Ritz crackers sandwiched with warm caramel, dipped in glossy white chocolate, and finished with cheerful red, white, and green sprinkles. They come together fast and look adorable on any seasonal platter.
Ingredients
- 24 Ritz crackers
- 1/2 cup caramel sauce (or unwrapped caramel candies, melted)
- 1 cup white chocolate chips or white candy melts
- 1 tablespoon vegetable oil (to loosen the chocolate)
- Red, white, and green sprinkles for decorating
(Substitutions: swap white chocolate for milk or dark if you prefer less sweetness. Use gluten-free cracker alternatives if needed.)
Instructions
-
Get your station ready
Line a baking sheet with parchment or a silicone mat. Arrange crackers nearby so assembly moves quickly. -
Build the caramel sandwiches
Spoon about a teaspoon of caramel onto 12 crackers. Top each with another cracker and press gently — just enough to hold them together without causing caramel to spill everywhere. -
Melt the coating
Put the white chocolate chips and the tablespoon of oil in a microwave-safe bowl. Heat in 20–30 second bursts, stirring between each burst, until the chocolate is smooth and pourable. (You can also melt it over a double boiler.) -
Dip the sandwiches
Using a fork or dipping tool, submerge each caramel sandwich in the melted chocolate. Lift, tap the fork against the bowl to remove excess, and set the cookie onto the prepared sheet. -
Add sprinkles while wet
Scatter the festive sprinkles over each cookie immediately — the chocolate will set quickly, so don’t wait. -
Let them firm up
Leave the cookies at room temperature until the coating hardens, or pop the tray into the fridge for 10–20 minutes for faster setting. Once firm, they’re ready to plate and serve.
Notes
- Notes & tips
- Use good caramel. A flavorful caramel sauce makes a big difference — store-bought is fine, but homemade tastes amazing.
- Avoid overheating white chocolate. Heat gently; if the chocolate thickens or seizes, stir in a little more vegetable oil to smooth it out.
- Work in batches. Melting only what you’ll use keeps the chocolate at the right consistency.
- Decorate quickly. Add sprinkles while the coating is still tacky so they adhere evenly.
- Storage: Keep cookies in an airtight container at room temperature for up to a week, or refrigerate for a firmer texture. Layer with parchment to avoid sticking.
- Flavor ideas
- Try crushed peppermint, a drizzle of dark chocolate, or a sprinkle of chopped toasted nuts on top for extra texture and flavor.