This recipe for caramel Ritz cracker cookies became a holiday tradition in my kitchen the first winter I needed a no-fuss treat that looked and tasted special. I was short on time and long on guests, so I reached for a box of buttery crackers, a jar of dulce de leche I had tucked away from a baking project, and a bag of dark chocolate chips. What emerged felt like an indulgent candy that somehow required no tempering or special equipment. The contrast between a crisp edge, a soft ribbon of caramel, and a glossy chocolate shell is pure joy in every bite.

I originally discovered this combination at a home gathering where someone passed around tiny sandwich cookies that vanished almost immediately. After reverse engineering the idea and adding my own flourishes, these treats have become my goto for cookie exchanges and last minute hostess gifts. They are deceptively simple to assemble yet deliver layers of texture and flavor: butter from the crackers, deep caramel from the dulce de leche, and bittersweet richness from the dark chocolate. I love how a small pinch of sea salt on top transforms them into something gourmet and balanced.

Ingredients

• Buttery crackers: Use 24 crackers such as Ritz. Look for the classic round crackers that are evenly golden and light. A standard 4.5 ounce box contains roughly the right amount. The butter flavor in these crackers provides a savory counterpoint to the caramel.
• Dulce de leche: 1 cup. Choose a smooth jarred dulce de leche or make your own by slowly reducing sweetened condensed milk. The caramel provides the chewy, rich center and a deep toffee note; avoid overly grainy versions.
• Dark chocolate chips: 1 cup. Choose high quality chips with 60 to 70 percent cacao for balance. They bring depth and a slight bitterness that cuts sweetness.
• Dark chocolate melting wafers: 1 cup. These melt smoothly and help create a glossy, stable shell for dipping. Use melting wafers or couverture if you prefer a more professional finish.
• Sea salt: 1 teaspoon, plus extra to taste. A flake sea salt such as Maldon or a fine marine salt plated on the warm chocolate heightens flavor and adds a gourmet finishing touch.

Instructions

Step 1 Preheat and arrange: Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. The oven is not used to bake in this version but warming the sheet for a few minutes can help set the caramel if your dulce de leche is very stiff. Arrange 12 crackers in a single layer to prepare the bottoms of your sandwiches. Step 2 Add the dulce de leche: Spoon about one tablespoon of dulce de leche onto each of the 12 crackers. Spread gently with the back of the spoon to the edges but avoid overfilling. A generous dollop ensures a chewy center without squeezing out the sides when you top with the second cracker. Leave the other 12 crackers ready for capping. Step 3 Form sandwiches: Top each caramel-topped cracker with a second cracker and press very lightly to create a sandwich. You want contact without pressing out the filling. Place completed sandwiches on the lined baking sheet and set aside while you melt the chocolate. If the dulce de leche is very soft, chill the assembled sandwiches for 10 minutes to firm them slightly. Step 4 Melt the chocolate: Combine the dark chocolate chips and the melting wafers in a microwave safe bowl. Heat in 20 second bursts, stirring thoroughly between intervals, until smooth and glossy. The total time will vary but plan on 60 to 90 seconds at medium microwave power. Using a double boiler works equally well and gives you more control over temperature. Avoid overheating; stop when there are a few small unmelted pieces and stir them away with residual heat. Step 5 Dip and finish: Use a fork to lower each sandwich into the melted chocolate, turning to coat fully. Lift and tap the fork gently on the bowl edge to remove excess chocolate. Place the coated cookie back on the parchment lined baking sheet and immediately sprinkle with a pinch of sea salt while the chocolate is wet. Repeat with the remaining sandwiches. Step 6 Set and serve: Allow chocolate to set at room temperature for 10 to 15 minutes until firm. For quicker setting, chill on a tray in the refrigerator for about 5 to 8 minutes but watch for condensation when you return them to room temperature. Store in an airtight container layered with parchment to protect the chocolate finish.

Storage Tips

Store the coated cookies in a single layer or with parchment between layers in an airtight tin at room temperature for up to three days. For longer storage, place them in a freezer safe container and freeze for up to three months. Thaw gently in the refrigerator and bring to room temperature before serving to avoid condensation on the chocolate. If you need to transport them, use a sturdy box with separators or a layer of bubble wrap around the base to prevent the chocolate from rubbing. Avoid hot cars and direct sunlight during holiday markets.

Ingredient Substitutions

If you prefer a lighter variation, swap the dark chocolate for milk chocolate or semi sweet chips. For a dairy free option, use dairy free crackers and a vegan caramel alternative; look for coconut based caramel sauces or make your own from coconut milk and sugar. To make these gluten free, select a gluten free round buttery cracker with similar size and texture. If you do not have melting wafers, add 1 tablespoon of coconut oil to the chips to improve melting and shine.

Serving Suggestions

Serve on a festive platter with sprigs of rosemary or rosemary candy canes for a holiday table. These pair beautifully with strong coffee, espresso, or a creamy dessert wine such as tawny port. For a party, arrange them next to small bowls of additional flaky sea salt and cocoa nibs for guests to add. They also make a lovely edible gift, wrapped in parchment and tied with twine or placed in a clear box with a ribbon.

Cultural Background

These sandwich cookies riff on a popular American idea of simple assembly confections that combine crackers and caramel or marshmallow centers. Turned into a dipped sweet, the method echoes classic holiday candies that pair salty and sweet. Variations of caramel sandwiched treats exist across many cultures, reflecting a universal love of contrasting textures and flavors. The result feels nostalgic while being modern enough for contemporary gift giving.

Seasonal Adaptations

In winter, add a pinch of ground cinnamon or cardamom to the caramel for warmth. Around holidays, press crushed peppermint candy onto the wet chocolate for a festive look. In summer, replace dark chocolate with a white chocolate coating and top with citrus zest for a lighter profile. The technique remains the same allowing you to adapt flavor profiles to suit any season or celebration.

Meal Prep Tips

Assemble the sandwiches up to 24 hours in advance and store in a single layer in the refrigerator covered with plastic wrap. Melt chocolate and dip on the day you plan to serve. If you want to prepare in bulk, dip in batches and cool on sheet trays. Pack finished cookies in small mason jars layered with parchment for gifting and mark the date. For office parties, store them in a cool location to prevent melting under bright lights.

These caramel cracker cookies are one of those easy pleasures that make holiday hosting less stressful and more joyful. They deliver on taste, look special, and invite sharing. I hope you try them, tweak them to your taste, and make them part of your festive repertoire.