Ritz Christmas Crack Cookies Recipe

Total Time 1 hr 3 mins
Difficulty: Beginner
Cooking Temp: 350  F
Servings: 24
Calories: 205
Description

These Ritz Christmas crack cookies are an easy holiday treat made with buttery crackers, quick brown sugar toffee, melted chocolate, and festive sprinkles.

Ingredients
    For the Cookies
  • 24 Ritz crackers
  • 1 cup butter
  • 1 cup brown sugar (packed)
  • 2 cups semi sweet chocolate chips
  • 1/4 cup holiday sprinkles
Instructions
    Prepare the pan
  1. 1
    Preheat the oven to 350 F. Line 24 cups of 2 standard muffin tins with paper liners. Place 1 Ritz cracker in the bottom of each liner so the crackers are ready for the toffee.
    2. Cook the toffee
  2. 2
    Add the butter and brown sugar to a medium saucepan over medium heat. Stir until the butter melts, then bring the mixture to a full bubble. Cook for 3 minutes, stirring often, until the toffee looks smooth, thick, and glossy.
    3. Fill the crackers
  3. 3
    Remove the saucepan from the heat. Working carefully, spoon about 2 teaspoons of hot toffee over each cracker, covering most of the top. The toffee will settle as it sits, so it does not need to look perfect.
    4. Bake until bubbling
  4. 4
    Place the muffin tins in the oven and bake for 4 to 5 minutes, until the toffee is bubbling around the edges. This short bake helps the cracker and toffee set together.
    5. Melt the chocolate
  5. 5
    Take the pans out of the oven and immediately sprinkle the chocolate chips evenly over the hot toffee. Let them sit for 2 minutes so the heat softens the chocolate, then use a small offset spatula or the back of a spoon to spread the chocolate into an even layer. If the chocolate is still firm, return the pans to the oven for 1 minute, then spread again.
    6. Add the sprinkles
  6. 6
    Scatter the holiday sprinkles over the melted chocolate while it is still soft. Press very lightly if needed so the sprinkles stick to the surface.
    7. Cool and serve
  7. 7
    Let the cookies cool in the pans until the chocolate is firm and the toffee has set, about 45 minutes at room temperature, or chill them in the refrigerator for a faster set. Once firm, lift the cookies out of the muffin tins and serve.
Note

Use paper liners so the toffee does not stick to the pan and the cookies are easy to remove. If the toffee looks separated while cooking, keep stirring over the heat until it comes back together and looks smooth. Store the cookies in an airtight container for up to 5 days. They can be kept at room temperature in a cool room, but the refrigerator keeps the chocolate firm and the layers neat. These cookies do not need reheating. Serve them at room temperature or slightly chilled. To freeze, place the cookies in a freezer safe container with parchment paper between layers and freeze for up to 3 months. Thaw in the refrigerator or at room temperature before serving.

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