Ingredients
Scale
- 30 Ritz crackers
- About 1/2 cup soft caramels (approximately 30 caramels)
- 2 tablespoons heavy cream
- 8 ounces chocolate almond bark
- Sea salt, for sprinkling
Instructions
- Place caramels and heavy cream in a medium-sized microwave-safe bowl. Microwave on high for 1 minute, stir, then continue microwaving in 20-second increments, stirring until smooth.
- Spread about 1 to 2 teaspoons of the caramel mixture on half of the Ritz crackers, enough to cover the surface without spilling over the edges.
- Top each caramel-covered cracker with another Ritz cracker to form a sandwich.
- Place the sandwich cookies on a baking sheet and refrigerate for at least 30 minutes to set the caramel.
- Melt the chocolate almond bark according to package directions.
- Dip each Ritz cracker sandwich into the melted chocolate, using two forks to lift and shake off any excess chocolate.
- Place dipped cookies back onto a parchment-lined baking sheet, immediately sprinkle with sea salt, and refrigerate until the chocolate is fully set.
- Enjoy the cookies chilled or at room temperature.
Notes
Use soft caramels for easy melting; refrigerate sandwiches well before dipping to prevent melting. Sprinkle sea salt immediately after dipping for best adhesion and flavor contrast. Store cookies in an airtight container in the refrigerator for up to one week.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 178
- Sugar: 16g
- Sodium: 140mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg