
Crunchy buttery crackers sandwiched with dulce de leche, dipped in dark chocolate and finished with a flake of sea salt—an easy, elegant holiday treat.

This recipe began as a playful experiment in my small kitchen the week before Christmas one year, when I wanted something quick, beautiful, and totally craveable to bring to a neighbor swap. I grabbed a sleeve of buttery crackers, a jar of dulce de leche that was begging to be used, and two kinds of chocolate from my pantry. The result—crispy edges, a tender caramel center and a glossy dark chocolate shell—was instant magic. We ate them on the living room rug with holiday lights twinkling and a pot of coffee nearby; someone compared them to an upscale candy version of childhood sandwich cookies, and the name stuck.
What makes these special is the contrast: the thin, salty-sweet cracker that shatters on your first bite; the creamy, slightly chewy dulce de leche that rounds out the sugar; and the bittersweet chocolate that brings everything into balance. They are fast to assemble, travel well, and look impossibly festive when scattered on a platter or wrapped in cellophane as gifts. I first discovered how addictive they could be when my elderly neighbor took one bite and declared them "holiday perfection," then asked for the recipe to share at her church bake sale. Now I make them every December.
In my experience these are the cookies people remember. At potlucks they disappear first, and one year a friend recreated them for a holiday fundraiser and sold out in an hour. They’re simple, but the little details—how you spread the dulce de leche, how evenly you dip each sandwich—make a noticeable difference.
My favorite thing about these is how quickly they become part of the family lore—someone always requests a "special batch" for birthdays or holiday travel. I once brought a tray to a winter hike and passed them around like treasure; the contrast of warm air and cool chocolate made them taste even richer. They’re the kind of treat you’ll be proud to gift.
Store cooled cookies in a single layer or in layers separated by parchment in an airtight container. At room temperature they stay crisp for 2 days; refrigeration extends freshness to about a week but can slightly dull the glossy sheen of the chocolate. For longer keeping, freeze in a single layer on a tray until firm, then transfer to a sealable freezer bag for up to 3 months. Thaw frozen cookies in the refrigerator for 30–60 minutes, then bring to room temperature before serving to avoid moisture forming on the chocolate.
If dulce de leche is unavailable, use thickened caramel sauce or simmer a can of sweetened condensed milk to make your own. For a dairy-free option, seek plant-based caramel spreads and dairy-free chocolate wafers; be aware the texture will shift slightly. Swap dark for milk or white chocolate for a sweeter profile—add a pinch of crushed pretzel or toasted nut between layers for extra crunch. When substituting crackers, choose a neutral, sturdy, slightly salty biscuit to mimic the classic texture.
Arrange the cookies on a festive platter with sprigs of rosemary or candied citrus slices for color contrast. Serve alongside strong coffee or a nutmeg-spiced latte; they also pair well with tawny port or a full-bodied black tea. For a party, create a DIY dipping station with extra melted chocolate, crushed nuts, and festive sprinkles so guests can customize their finishing touches.
These treats are a playful riff on the classic European tradition of combining biscuits with caramel and chocolate—think alfajores and chocolate-dipped confections that appear across Latin America and southern Europe. Using buttery round crackers as the base is an American convenience adaptation that yields a delightful sweet-salty balance reminiscent of vintage tea-time sandwiches and old-fashioned candy shops.
In winter, add warm spices to the caramel such as a pinch of ground cinnamon or orange zest to enhance holiday flavors. For summertime, sandwich with a mint-infused caramel or swap the chocolate for toasted coconut coating. Use red and green sprinkles for a Christmas twist or drizzle white chocolate in a snowflake pattern for seasonal presentation.
To streamline holiday hosting, assemble the caramel sandwiches a day ahead and keep chilled. On the day of serving, melt the chocolate and dip; this minimizes last-minute work and gives you crisp, fresh shells. Pack in stackable containers lined with parchment for easy transport to potlucks. If making in large batches, melt the chocolate in a slow cooker on the warm setting to maintain an even dipping temperature.
These little cookies are proof that a few quality ingredients and a bit of care yield something utterly memorable. Whether you’re gifting them, bringing them to a party, or saving them for a quiet evening by the tree, they invite slow, delighted bites and happy requests for the recipe. Make them your own with a pinch of salt or a drizzle of white chocolate—and enjoy the way simple things bring people together.
If your chocolate seizes, add 1/2 teaspoon of neutral oil and stir gently to smooth it.
Chill assembled sandwiches briefly before dipping so the caramel does not squeeze out when coated.
Use a fork to tap excess chocolate back into the bowl for a thinner, more even shell.
This nourishing decadent caramel ritz cracker christmas cookies to savor recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. Assemble the sandwiches and chill them up to 24 hours before dipping in chocolate for the best timing.
Freeze in a single layer until firm, then transfer to a freezer bag. Freeze up to 3 months and thaw in the refrigerator before serving.
This Decadent Caramel Ritz Cracker Christmas Cookies to Savor recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 350°F (175°C) and line a baking sheet with parchment. This warms the cracker bed slightly so spreading dulce de leche is easier and keeps the workspace tidy.
Place half of the crackers (12 pieces) flat on the parchment-lined sheet, smooth side up. Space them to allow room for spreading and handling.
Spoon about 1 to 1 1/2 teaspoons of dulce de leche onto each cracker and spread gently to within a few millimeters of the edge to avoid overflow when sandwiched.
Top each filled cracker with a second cracker and press lightly to seal. Chill for 5–10 minutes if your kitchen is warm to firm the caramel slightly.
Melt the dark chocolate chips and melting wafers together in a microwave-safe bowl in 20–30 second bursts, stirring between intervals until smooth. Alternatively use a double boiler.
Dip each sandwich into the melted chocolate, tapping off excess and placing on a wire rack. Sprinkle a pinch of flaky sea salt onto each while the chocolate is wet to enhance flavor.
Allow the chocolate to set at room temperature for 10–15 minutes or refrigerate for 5–8 minutes. Store in an airtight container with parchment layers to prevent sticking.
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This recipe looks amazing! Can't wait to try it.
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