This recipe for Decadent Caramel Ritz Cracker Christmas Cookies is the kind of simple pleasure that turns a few pantry staples into something memorable. I first made these on a snowy December evening when I wanted a small, showy treat without spending hours in the kitchen. The combination of thin, buttery crackers with lush dulce de leche and a rich dark chocolate coating creates a delightful contrast of textures and flavors. The crackers stay crisp, the caramel provides chew and warmth, and the chocolate introduces a bitter-sweet finish that feels downright festive.

What makes these special is their ability to bridge casual and refined. They look elegant on a holiday platter but are absurdly effortless to prepare. I discovered them during a holiday cookie swap where several people asked for the recipe and brought their own variations the next year. Each bite is a little celebration of crunch, sweetness, and that faint salt edge that lifts the entire experience. These cookies have become my go-to last minute hostess gift and a guaranteed crowd pleaser at gatherings.

Ingredients

• Buttery crackers: 24 pieces of buttery round crackers such as Ritz. Look for freshly sealed boxes to ensure maximum crispness and a thin profile so the caramel and chocolate dominate.
• Dulce de leche: 1 cup of store bought dulce de leche or homemade caramel sauce. Use a thick but spreadable variety so it does not run out of the sandwich and gives a rich caramel flavor.
• Dark chocolate chips: 1 cup of good quality dark chocolate chips. Choose a brand you enjoy eating plain as it determines the final flavor of the coating.
• Dark chocolate melting wafers: 1 cup of dark melting wafers. These help thin the melted chocolate for dipping and improve set time and gloss.
• Sea salt: 1 teaspoon flaky sea salt optional. A light sprinkle on warm chocolate balances the sweetness and gives a gourmet finish.

Instructions

Preheat and prepare: Preheat the oven to 350°F 175°C and line a baking sheet with parchment paper. The brief heat step helps the dulce de leche soften slightly and adhere better to the cracker surfaces. Having parchment ready prevents sticking and simplifies cleanup. Arrange the base crackers: Place half of the crackers in a single layer on the prepared baking sheet. Work with spaces between them so you can top them easily. This staging step speeds assembly and keeps the caramel from running over neighboring crackers. Fill with dulce de leche: Spoon a generous dollop roughly one tablespoon of dulce de leche onto each cracker then gently spread it leaving a small edge. The goal is a firm but not overflowing layer so when you top with the second cracker the caramel will be contained. Form the sandwiches: Top each filled cracker with a second cracker pressing gently to form a sandwich. Press just enough to spread the caramel slightly but not so much that it seeps out and makes a mess for dipping. Melt the chocolate: Combine the dark chocolate chips and melting wafers in a microwave safe bowl and heat in 20 second bursts stirring in between. Continue until smooth and glossy and the chocolate reaches roughly 87°F to 90°F which is warm enough to dip and will set nicely at room temperature. Dip the sandwiches: Using a fork dip each sandwich into the melted chocolate ensuring full coverage then lift and tap the fork gently on the bowl edge to remove excess chocolate. Place the coated sandwich on parchment for setting. Work quickly before the chocolate begins to thicken. Finish with salt and set: While the chocolate is still wet sprinkle a pinch of flaky sea salt over each cookie. Allow the chocolate to set for 10 to 15 minutes at room temperature until firm. For quicker setting place the tray in the refrigerator for 5 to 10 minutes but avoid leaving them there too long to prevent condensation.

Storage Tips

Store cooled cookies in a single layer or with parchment between layers inside an airtight container to maintain crispness. At room temperature they keep 3 days; refrigerated they stay fresh for up to 10 days. For longer storage wrap each cookie individually in plastic wrap then place in a freezer safe container and freeze up to 3 months. Thaw at room temperature to avoid condensation forming on the chocolate. When serving after refrigeration allow 10 minutes at room temperature for the chocolate to lose its chill and regain its aroma.

Ingredient Substitutions

If dulce de leche is not available substitute a thick caramel sauce or a spoonful of dulce de leche made from a boiled can of sweetened condensed milk but be mindful of stickiness. For a nutty twist use almond butter mixed with a touch of brown sugar though this will alter texture. Swap dark chocolate for milk or semi sweet for a sweeter version. Use gluten free buttery crackers to make a gluten free option but verify the cracker is sturdy enough to hold the filling.

Serving Suggestions

Present these on a tiered platter for holiday gatherings with sprigs of fresh rosemary or holly for visual contrast. Pair them with espresso or a rich dessert wine like tawny port to complement the caramel. For a family movie night serve alongside a small bowl of whipped cream or salted caramel sauce for dipping. They also make thoughtful gifts when stacked in a decorative box with parchment between layers and tied with ribbon.

Cultural Background

The idea of sweet sandwiches goes back to European tea traditions where biscuits were paired with jams and creams. These modern little sandwiches borrow from that tradition yet adapt it using American buttery crackers and dulce de leche which traces back to Latin American caramel techniques. The combination of crunchy savory crackers with sweet filling and chocolate coating reflects a melding of pantry driven American baking and caramel based Latin desserts.

Seasonal Adaptations

For winter holidays incorporate warming spices by stirring 1/8 teaspoon ground cinnamon into the dulce de leche or top with crushed peppermint for a festive finish. For spring swap the sea salt for finely grated lemon zest and use milk chocolate for a brighter flavor. For a Halloween tray use orange colored sprinkles and a drizzle of white chocolate for a pumpkin inspired look.

Meal Prep Tips

Prepare sandwiches up to two days ahead without chocolate coating and keep covered in the refrigerator. Melt chocolate and dip on the day you plan to serve for the freshest sheen. For large batches set up an assembly line a cookie tray for filled sandwiches a bowl of melted chocolate and a cooling tray with parchment. Use two bowls of chocolate if you want two coatings and label trays to avoid flavor mixing.

These little bites are an easy way to add joy to the holidays. They are simple enough for a last minute tray yet impressive enough to gift. I encourage you to experiment with coatings and toppings and to make a batch this season to share with friends and family.