Ingredients
Scale
- 42 Ritz Crackers
- 1 heaping cup dulce de leche caramel
- 8 ounces semi-sweet chocolate chips
- 8 ounces chocolate almond bark
- Sprinkles for optional garnish
- Flake sea salt for optional garnish
Instructions
- Line a rimmed baking sheet with parchment paper.
- Layer half of the Ritz crackers onto the baking sheet.
- Spread a generous layer of caramel onto each cracker.
- Top with remaining crackers, gently pressing together.
- Using a double boiler or a heat-proof bowl over boiling water, melt the chocolate chips and almond bark, stirring until smooth.
- Dip or coat the sandwich cookies with the melted chocolate.
- Sprinkle each cookie with decorative sprinkles or flake salt if desired.
- Place the baking sheet in the refrigerator for 30 minutes to 1 hour until the chocolate is set.
Notes
Use dulce de leche for a rich caramel flavor. If chocolate stiffens during dipping, rewarm gently over the double boiler. Store cookies in an airtight container in the refrigerator to keep chocolate firm.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 12g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg