This recipe for Caramel Ritz Cracker Christmas Cookies has been a holiday staple at my house for as long as I can remember. I found the original idea years ago when I was short on time but wanted something festive to bring to a cookie swap; the combination of salty, buttery crackers with soft caramel and glossy chocolate clicked instantly. Over time I refined the technique — putting a precise number of caramels on each cracker, knowing exactly how long to bake so the caramel softens without running, and learning when to press nuts versus leaving the caramel plain. The result is a cookie that’s thin, crisp at the edges, tender in the center, and perfectly balanced between sweet and salty.

I often make a double batch on a weekend and freeze half for last-minute guests. These are the cookies that family members ask for year after year: the crackling chocolate top, the little ridges of a Ritz cracker holding the caramel like a tiny tart, and the holiday sparkle when you add a pinch of sea salt or a sprinkle of crushed peppermint. They’re fast, forgiving, and endlessly adaptable — the kind of recipe you can hand to a teenager, a friend, or a busy parent and know they’ll come out delicious.

Ingredients

• Ritz-style crackers: Use original buttery round crackers for the classic fluted edge and flaky bite. I recommend buying slightly more than you think you need — buy two standard sleeves to yield about 48 cookies. Brands with real butter on the ingredient list perform best.
• Wrapped caramels: Plain soft caramels (14 oz bag) work beautifully because they melt evenly without seizing. I use Kraft or store-brand individually wrapped caramels and unwrap them before baking so each cracker gets a neat dollop.
• Unsalted butter: A small amount of melted unsalted butter brushed on the crackers before topping helps the caramel adhere and adds richness. Use real butter for flavor; margarine will change the texture.
• Chocolate: Semisweet chips give a balanced finish; use 8 oz semisweet chocolate chips or baking chocolate. You can swap to milk or dark depending on sweetness preference.
• Chopped nuts (optional): Pecans or walnuts add crunch and toasty notes. Toast them in a dry skillet for 3–4 minutes to deepen the flavor before sprinkling on the warm caramel.
• Finishing touches: Sea salt flakes or crushed peppermint for a festive finish. A light sprinkle draws out flavor contrasts and makes them look professional.

Instructions

Preheat and prep: Preheat oven to 350°F. Line two rimmed baking sheets with parchment or silicone baking mats so cookies don’t stick and cleanup is fast. Arrange crackers in neat rows with a little space between them — they don’t spread but you want room for the caramel to soften. Brush crackers (optional): Lightly brush each cracker with about 1/2 teaspoon melted unsalted butter. This step is optional but helps the caramel stick evenly and gives an extra buttery note. If you skip it, the cookies still work fine. Top with caramel: Unwrap caramels and place one on each cracker. If your caramels are extra large, cut them in half. For a slightly chewier center use a whole caramel; for a thinner cookie use half. Aim for uniform size so cookies set consistently. Bake until softened: Bake for 4–7 minutes at 350°F — watch closely. You want the caramels to look soft and slightly glossy but not melted into puddles. The edge of the cracker may just begin to brown. Timing varies by oven and caramel brand, so check at 4 minutes and add time as needed. Add nuts and rest: If using nuts, sprinkle a small pinch onto each softened caramel immediately after removing the sheet from the oven. Press lightly so they cling. Let the tray sit for 1–2 minutes to cool slightly — this keeps the caramel from becoming too fluid while you melt chocolate. Melt chocolate and top: Gently melt chocolate chips in a microwave-safe bowl in 20–30 second bursts, stirring between each burst, until smooth. Alternatively, use a double boiler over simmering water. Spoon or drizzle about 1 teaspoon melted chocolate over each caramel, spreading slightly if desired. For a marbled look, use white chocolate drizzled in thin lines. Finish and set: Sprinkle sea salt flakes or crushed peppermint over the chocolate while it is still wet. Allow cookies to cool at room temperature until chocolate sets, or chill on the baking sheet in the fridge for 10–15 minutes for faster setting. Transfer to a wire rack when cool.

Storage Tips

Store completely cooled cookies in an airtight container layered with parchment paper to prevent sticking. Keep at room temperature for up to five days; if your kitchen is warm, refrigerate for slightly longer life — chocolate may bloom slightly in the fridge but remains tasty. For freezing, flash-freeze cookies in a single layer on a tray until firm (about 30 minutes), then transfer to a labeled freezer bag and press out excess air. Thaw in the refrigerator or at room temperature for 20–30 minutes before serving. If you need to refresh slightly soft chocolate, give them a brief 5–7 minute chill in the fridge before plating.

Ingredient Substitutions

If you’re avoiding dairy, try dairy-free caramels and vegan chocolate chips; results will vary slightly as texture and melting points differ. For gluten-free, use a sturdy gluten-free buttery cracker with a similar shape — look for one with a neutral flavor so the caramel shines. Swap pecans for chopped almonds, hazelnuts, or even pretzel pieces for extra crunch. If you want a softer cookie, reduce bake time by a minute and use slightly smaller caramels. For a festive twist, replace half the semisweet chips with white chocolate and drizzle for contrast.

Serving Suggestions

These are perfect on a holiday cookie platter alongside shortbread and thumbprint cookies. Serve warm for maximum gooeyness — place a few on a small tray with napkins for casual hosting. Pair with coffee or hot chocolate; the salty butteriness offsets richly spiced beverages. For an elegant touch, place cookies on a bed of edible evergreen sprigs or scatter a few whole pecans and candied orange peel around the platter. They also make thoughtful edible gifts when wrapped in cellophane and tied with twine.

Cultural Background

These cracker-and-caramel treats are a modern American invention inspired by simple pantry combinations and the love of contrast in holiday sweets. They draw on the tradition of small-bite confections popular at gatherings — combining salty crackers with sweet toppings echoes classic pairings like cheese and jam. Over recent decades, the idea spread through potlucks and online recipe exchanges, with variations appearing across the country for different holidays and regional tastes.

Seasonal Adaptations

Change toppings with the season: in winter add crushed candy canes for peppermint crunch; in autumn sprinkle a pinch of cinnamon or swap pecans for candied walnuts. For summer parties, top with a dab of citrus-infused white chocolate and candied orange zest. Holiday colors are easy — melt colored candy melts to pipe festive designs or use red and green sprinkles right after drizzling chocolate. These small swaps let the same base method feel appropriate for any celebration.

Meal Prep Tips

To streamline assembly, unwrap caramels into a shallow bowl while you line pans and melt butter. Arrange crackers on multiple parchment-lined sheet pans so you can bake several trays quickly. Melt chocolate in a resealable plastic bag with the corner snipped for neat piping or use a small offset spatula for quick spreading. Make a big batch of chocolate and keep it warm in a thermos if you’re plating cookies for an event — this way the chocolate remains drizzle-ready for longer.

These cookies are proof that the simplest combinations can be the most memorable. With minimal hands-on time and huge payoff at the table, they’ve earned a permanent spot in my holiday rotation. Try them once and I bet they’ll become part of yours.