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.

Ingredients

• Buttery crackers: 24 Ritz-style crackers – choose a well-known buttery round for the best balance of salt and crunch; freshness matters, so use a recently opened sleeve.
• Dulce de leche: 1 cup – a thick, caramelized milk spread; look for a smooth brand or make your own from sweetened condensed milk. It provides chew and deep caramel flavor.
• Dark chocolate chips: 1 cup – choose 60–70% cacao for a deep chocolate note that balances the caramel.
• Dark chocolate melting wafers: 1 cup – these melt extra-smooth and are helpful for a glossy dip; you may substitute additional chips if needed, but wafers make dipping easier.
• Sea salt (optional): 1 teaspoon, flaky – a light pinch on each warm cookie elevates flavor and adds a gourmet finish.

Instructions

Preheat and prepare: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. This sheet will hold your first layer of crackers and make cleanup effortless. The short preheat helps slightly warm the crackers so the dulce de leche spreads easily without tearing the cracker. Assemble the base layer: Arrange 12 crackers in a single layer on the prepared sheet, spacing them so they won’t touch. Use the flat side up for easier spreading. If your crackers have a marked top and bottom, place the smoother side up to allow for neater caramel placement. Add the dulce de leche: Spoon about 1 to 1 1/2 teaspoons of dulce de leche onto the center of each cracker and spread gently toward the edges, leaving a small border so the caramel doesn’t ooze out when you sandwich. Too much filling will force the caramel out when you press the second cracker on top; aim for a thin, even layer that will set slightly when chilled. Create sandwiches: Top each filled cracker with a second cracker, pressing lightly to seal. Take care not to press so hard that the crackers break—gentle, even pressure is all you need. Transfer the assembled sandwiches to a clean plate and chill for 5–10 minutes to firm the caramel if your kitchen is warm. Melt the chocolate: Combine the dark chocolate chips and wafers in a microwave-safe bowl. Heat in 20–30 second bursts at medium power, stirring between intervals until completely smooth. Alternatively, melt in a double boiler over gently simmering water, stirring frequently for a glossy finish. Dip and finish: Using a fork or dipping tool, submerge each sandwich in the melted chocolate, turning to coat fully and tapping the fork on the bowl edge to remove excess. Place coated cookies on a wire rack over parchment to catch drips. While the chocolate is still wet, sprinkle a tiny pinch of flaky sea salt on each for contrast. Set and serve: Let the chocolate set at room temperature for 10–15 minutes, or pop the racks into the fridge for 5–8 minutes if your kitchen is very warm. Once the shell is firm, transfer to a serving platter or storage container, separating layers with parchment.

Storage Tips

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.

Ingredient Substitutions

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.

Serving Suggestions

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.

Cultural Background

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.

Seasonal Adaptations

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.

Meal Prep Tips

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.