This crackly, crunchy caramel Ritz cracker treat has become a holiday tradition in my kitchen. I first made these during a last-minute holiday party when a neighbor handed me a sleeve of crackers and a jar of sprinkles, and I decided to improvise. The combination of salty, buttery crackers, a thin sheet of toffee-like caramel, and a glossy chocolate topping was so wildly popular that guests kept coming back for more. I now prepare a double batch every December and tuck stacks into tins for neighbors and teachers.

What makes these cookies special is their simplicity and the perfect contrast of textures: the airy crunch of the cracker, the brittle-but-chewy caramel layer, and the smooth snap of tempered chocolate. They look festive on a platter and are forgiving of small mistakes, which is why this recipe is my go-to for stress-free holiday baking. Whether you make them with pecans for extra crunch or keep them nut-free for school-safe gifting, they travel well and slice into beautiful squares that store nicely in tins.

Ingredients

• Ritz crackers: Use 1 sleeve (about 40 crackers). Choose classic salted Ritz for the ideal sweet-salty contrast — their round shape and thin profile make an even caramel layer. Avoid whole wheat varieties, which can be too chewy.
• Unsalted butter: 1 cup (2 sticks). Room temperature or melted — I use unsalted so I can control the salt level. If you only have salted butter, omit any additional salt.
• Brown sugar: 1 cup, packed. Light brown sugar gives a rich molasses flavor that deepens the caramel without becoming bitter.
• Semisweet chocolate chips: 12 ounces. Use good-quality chips from brands like Ghirardelli or Nestle for glossy, stable melting. You can substitute dark chocolate (60% cacao) for a less sweet finish.
• Chopped pecans or almonds (optional): 1/2 cup. Toast lightly for extra flavor. Omit for nut-free needs.
• Vanilla extract and sea salt (optional): 1 teaspoon vanilla and a pinch of flaky sea salt over the finished squares enhances complexity.
• Festive sprinkles: 1/4 cup. Use nonpareils or jimmies for color. Add immediately after chocolate while still warm so they adhere well.

Instructions

Prepare the pan and crackers: Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper and arrange the crackers in a single layer, edges touching but not overlapping. Use a full sleeve (about 40 crackers) to cover the tray evenly; this ensures the caramel creates a continuous sheet over the crackers during baking. Make the caramel: In a medium saucepan over medium heat, combine 1 cup (2 sticks) unsalted butter and 1 cup packed brown sugar. Stir constantly until the mixture comes to a boil, then let it boil, uncovered, for 3 minutes while stirring. The mixture should turn glossy, smell deeply caramelized, and register a gentle bubble; if you have a candy thermometer, aim for about 230–235°F (soft-ball stage). Be careful — sugar is extremely hot. Pour and bake: Immediately pour the hot caramel evenly over the arranged crackers and spread with a silicone spatula so every cracker is coated. Transfer to the oven and bake 5–7 minutes; the caramel should be bubbling and thick but not scorching. Watch closely — overcooked caramel will taste burnt. Add chocolate: Remove the tray from the oven and immediately sprinkle 12 ounces of chocolate chips evenly over the hot caramel. Let sit for 2–3 minutes to soften the chips, then spread into an even layer with an offset spatula. If adding nuts, sprinkle them evenly before the chocolate firms. Finish and chill: Sprinkle festive sprinkles and a pinch of flaky sea salt while the chocolate is still warm so they stick. Let the tray cool at room temperature 15–20 minutes, then refrigerate for 30–45 minutes until firm. Break into squares or cut into rectangles for neat presentation.

Storage Tips

Allow the tray to cool fully and set the chocolate before storing. For short-term storage, stack pieces in a single layer between sheets of parchment paper in an airtight container at room temperature; they will keep crisp for 3–5 days. For longer storage, freeze in a single layer on a baking sheet until firm, then transfer to a freezer-safe container with parchment between layers for up to 3 months. Thaw in the refrigerator overnight or at room temperature for 30–60 minutes to avoid condensation. If chocolate appears dull after refrigeration, let it rest at room temperature to regain shine before serving.

Ingredient Substitutions

If you're avoiding nuts, simply omit pecans — the candy is delicious plain. Swap semisweet chips for chopped dark chocolate bars for a deeper, less sweet finish; use white chocolate for a very sweet, festive look but temper slightly thinner with a teaspoon of coconut oil to ease spreading. Replace butter with plant-based margarine for a dairy-free version, and use dairy-free chocolate chips; note that flavor and texture will change slightly, and the caramel may be less glossy. For a lower-sugar treat, reduce sprinkles and use lower-sugar chocolate, but expect a softer, less brittle caramel layer.

Serving Suggestions

Serve these on a large platter with holiday garnishes like fresh rosemary sprigs, candied cranberries, or a dusting of powdered sugar. They pair well with hot drinks — coffee, mulled cider, or hot chocolate — and make a delightful addition to dessert boards alongside salted nuts, dried fruit, and small cookies. For gifting, layer pieces in decorative tins with wax paper between layers and include a small card with storage instructions. Cut into different sizes for bite-sized pieces or generous squares for sharing.

Cultural Background

These salted-cracker-toffee bars are a modern American holiday staple, often referred to colloquially as 'Christmas crack' because of how addictive they are. The idea of using crackers as a base for candy layers has roots in simple home-candy traditions where accessible pantry ingredients were transformed into celebratory sweets. This technique mirrors old-fashioned toffee making but trades shortbread for a crisp, airy cracker base, producing delightful textural contrast that has made the treat ubiquitous at potlucks and cookie exchanges across the United States.

Seasonal Adaptations

Adjust the toppings to suit the season: substitute crushed candy canes and peppermint sprinkles for a wintery twist, or toasted coconut and macadamia bits for a tropical holiday vibe. For autumn, swap sprinkles for a drizzle of caramel and a sprinkle of cinnamon. Use heart-shaped sprinkles for Valentine’s Day or red-and-green mix for Christmas. You can also add a dusting of edible gold or silver for special occasions like New Year’s Eve.

Meal Prep Tips

Make these in advance: the bars keep well and actually firm up better after a day, so prepare 24–48 hours before your gathering for best flavor. To speed serving on event day, cut into bite-sized squares and place in small paper cups — guests can pick up individual portions without utensils. If you need multiple trays, stagger baking times and use cooling racks to free up counter space. Keep a squeeze bottle of warm water nearby to dip a knife when slicing to get cleaner edges.

These crackers are simple, celebratory, and endlessly adaptable. Make a few batches with different toppings for a colorful dessert table, and don’t be surprised if neighbors start knocking with requests for the recipe — it happens every year in my kitchen. Enjoy the process and the many smiles that follow.