Ritz Cracker Cookies
Looking for an easy holiday cookie? Salted Caramel Ritz Cracker Cookies are delicious no-bake cookies that are perfect for your holiday cookie tray!
AKA CRACK COOKIES. Oh my you guys. These cookies are quite addictive. And incredible. And did I mention addictive? They have just that perfect combination of sweetness from the caramel and chocolate, combined with saltiness from the Ritz and the sea salt. I couldn't stop at one. Or three.
There are desserts you make to impress, and then there are desserts you make because you know they’re going to disappear the moment they hit the table. These Ritz Cracker Cookies fall squarely into the second category. With their salty-sweet crunch, gooey homemade caramel, and glossy chocolate coating, they’re the kind of treat that makes people pause mid-bite and ask, “Wait…what are these?”
What I love most is how deceptively simple they are. A humble box of Ritz transforms into something irresistible—sweet, salty, buttery, crisp, and just a little nostalgic. They’re the perfect no-fuss holiday cookie, after-school treat, or last-minute party snack, and they require zero baking and only a handful of ingredients you likely already have on hand.
If you’re ready for a dangerously addictive treat that tastes like a gourmet candy bar (with none of the effort), let’s make some Ritz Cracker Cookies.
Looking for more of that salty sweet combo? Check out my Brown Butter Sea Salt Chocolate Chip Cookies and Pumpkin Bars with Salted Caramel Cream Cheese Frosting. If you say "salted caramel" I will come a'runnin'.
Looking for more no-bake recipes? Check out my Peppermint Pretzel Bark and Saltine Toffee. My Rolo Pretzel Turtles aren't quite no bake (they require 3-5 minutes!) they're just as easy as these!
Why You'll Love This Recipe
- No Bake - this cookie recipe requires zero baking time!
- Crowd Pleaser - EVERYONE will love these sweet and salty cracker cookies!
- Easy - these are so easy that even your kids can help you make them. Whether you want to include them in dipping them in the almond bark or sprinkling them with sprinkles or sea salt, they will love to help.
- Big Batch - you can make a ton of these at a time!
Ingredients
Ritz Crackers - salty and buttery Ritz Crackers are the star of the show in these delicious no bake cookies!
Caramel - soft caramel is used in the filling of these cracker cookies.
Heavy Cream - necessary for creating delicious soft caramel filling.
Chocolate Almond Bark - I love how easy chocolate almond bark is to melt and creates a delicious outer layer in these Ritz Cracker Cookies.
Refer to recipe card for complete list of ingredients.
Variations
Different Filling - instead of caramel, you can add a teaspoon or two of peanut butter or Nutella in between the Ritz crackers instead of caramel. OR, do both! I also think marshmallow fluff would be delicious.
Switch up the chocolate - you can use chopped white chocolate or vanilla almond bark instead of chocolate almond bark.
Chocolate Chips - you can also use melted chocolate chips with a little bit of coconut oil in them, which helps them set up and solidify.
Saltine Crackers - instead of Ritz crackers, you can use saltine crackers, instead.
Sprinkles - instead (or in addition to!) sea salt, you can decorate these cracker cookies with holiday sprinkles instead.
Step by Step Instructions
Photo 1. In a medium bowl, combine the caramel and heavy cream.
Photo 2. Microwave for 1 minute and stir. Continue to microwave in 20 second intervals, stirring after each time, until it is a smooth consistency. Let it cool for about 5 minutes.
Photo 3. Place about 1 teaspoon of caramel filling in the middle of half of the Ritz crackers. Be careful not to put too much, as it will overflow once you top it with the other Ritz.
Photo 4. Top each Ritz with another Ritz cracker. Place the Ritz cracker sandwiches in the fridge for 15-20 minutes to let the caramel set up a bit.
Photo 5. Place chopped almond bark in a medium bowl. Melt according to package directions.
Photo 6. Dip each Ritz cracker cookie into the chocolate.
Photo 7. Use two forks to flip the cookie and then let extra chocolate drip off.
Photo 8. Place on a parchment or foil lined baking sheet, sprinkle with sea salt or sprinkles, and refrigerate until the almond bark is set.
Expert Tips
Don’t overcook the caramel - cook your caramel only until it’s smoothly melted and just beginning to bubble. Overcooking can make it harden too much once cooled.
Chill filled cookies before dipping - once you sandwich the caramel between the crackers, pop them in the freezer for 5–10 minutes or refrigerator for 20-30 minutes. This helps them stay together and keeps the caramel from squishing out when coating in chocolate.
Dip with a fork for cleaner results - placing each cookie on a fork and letting excess chocolate drip off makes the final surface smoother and prevents pooling.
Let them set up on parchment paper, not a rack - cooling on parchment, wax paper, or a silicone mat gives you clean bottoms; a rack can leave marks or cause sticking.
Add toppings immediately - if you’re sprinkling flaky sea salt or festive sprinkles, add them while the chocolate is still wet so they adhere perfectly.
Storage - store cookies in an airtight container at room temperature or in the refrigerator. cookies stay crisp for days when kept airtight. If stacking, place parchment between layers to avoid sticking.
Recipe FAQs
Yes! You can chop bars of white chocolate or use vanilla almond bark instead of the chocolate almond bark for the coating of these cookies.
Definitely! You can make these a couple of days in advance and store in the refrigerator or store them in the freezer for 2-3 months. I like to place them in a Tupperware with sheets of parchment paper in between the layers.
They don’t have to be, but refrigeration helps the chocolate set faster and keeps the caramel firm. If your kitchen is warm, chilling is recommended.
Absolutely! Freeze in a single layer until solid, then transfer to a freezer bag. They keep well for up to 2 months. Thaw in the fridge before serving.
Other Holiday Treats To Consider
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.
Salted Caramel Ritz Cracker Cookies
Ingredients
- 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
Instructions
- Place caramels and heavy cream in a medium sized bowl.
- Microwave on high for 1 minute.
- Stir and then microwave in intervals of 20 seconds, stirring well after each time, until caramel is smooth.
- Cool for about 5 minutes.
- Arrange half of the Ritz crackers on a baking sheet lined with wax/parchment paper.
- Place about 1-2 teaspoons of caramel on half of the Ritz crackers. It should be enough to cover the cracker but not so much that it spills over the edge.
- Top each Ritz with another Ritz.
- Place baking sheet in refrigerator and refrigerate for at least 30 minutes.
- Melt almond bark according to package directions.
- Dip each Ritz cracker sandwich in almond bark, shaking to remove excess.
- Place back on baking sheet and immediately sprinkle with sea salt.
- Let cool until almond bark is set.
- Enjoy!
Notes
- Store these in the refrigerator in an airtight container for up to 7 days.
- Dip with a fork for cleaner results - placing each cookie on a fork and letting excess chocolate drip off makes the final surface smoother and prevents pooling. Let them set up on parchment paper, not a rack - cooling on parchment, wax paper, or a silicone mat gives you clean bottoms; a rack can leave marks or cause sticking. Add toppings immediately - if you’re sprinkling flaky sea salt or festive sprinkles, add them while the chocolate is still wet so they adhere perfectly.
These are going to be great to have on hand when people pop in over the holidays...that is, if I don't eat all of them first! And that sea salt takes is a definite necessity in my book, too.
I can attest - it is VERY hard not to eat them all! 😉
Delicious!
I got 30 cookies. Ritz crackers are smaller now.
I only used 3/4 of the chocolate.
These look good! Do you think they would freeze well?
Yes! Just freeze them in an airtight container with a piece of parchment in between them, up to 3 months.