These Ritz crack cookies are my favorite twist on classic toffee. I love how the sweet, salty, and crunchy layers come together in one small, irresistible treat. Each little cup has that chewy toffee base, a smooth layer of chocolate, and just the right amount of festive crunch. They disappear quickly in my house, and I always find myself making extra batches.
Why You’ll Love This Recipe
I enjoy how simple these cookies are to assemble while still looking polished and gift-ready. They’re individually portioned, easy to pick up, and perfect for sharing. I also like how flexible the recipe is—you can switch up the chocolate, adjust the toppings, or customize the flavor depending on what you have. Baking them in liners keeps everything neat and makes cleanup a breeze.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
24 Ritz crackers
1 cup unsalted butter
1 cup brown sugar
1 package (250 g) semi-sweet chocolate chips
2 tablespoons sprinkles
Directions
Preheat the oven to 350°F.
Line two muffin tins with cupcake liners or spray each cup with cooking spray.
Place one Ritz cracker in the bottom of each liner.
Melt the butter in a medium saucepan over medium heat. Add the brown sugar and bring it to a boil. I let it boil for about 3 minutes, stirring occasionally, until the mixture reaches around 270–290°F.
Remove the mixture from the heat and spoon about 1 tablespoon of it over each cracker.
Bake the tins for 8 minutes.
Remove from the oven and immediately top each portion with 1–2 tablespoons of chocolate chips.
Once the chocolate begins to melt, spread it with the back of a spoon. If it isn’t melting enough, I place the tray back in the warm oven for about one minute.
Add sprinkles.
Chill the cookies in the fridge until fully set, then store them in an airtight container.
Servings And Timing
This recipe makes about 24 cookies.
Prep time: 15 minutes
Cook time: 8 minutes
Chilling time: 1 hour
Variations
I like adding crushed candy canes or nuts instead of sprinkles when I want more texture.
White, milk, or dark chocolate all work well in place of semi-sweet.
A sprinkle of flaky salt gives them a gourmet touch.
Adding a second cracker on top before spreading the chocolate creates a sandwich-style cookie.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to two weeks. They also keep well in the fridge when I want them extra firm. They freeze without any issues, and I often make a batch ahead of time. Reheating isn’t necessary since these are meant to be enjoyed chilled or at room temperature.
FAQs
Do I need to use cupcake liners?
I prefer using them because they make removal and storage easier, but spraying the muffin tins works too.
Should I use light or dark brown sugar?
Both work. I use whatever is in my pantry, though dark brown sugar gives the toffee a deeper flavor.
Can I change the type of chocolate?
Yes. Any chocolate—white, milk, semi-sweet, or dark—melts well and tastes great.
Can I freeze these cookies?
Yes, they freeze very well. I layer them with parchment paper to keep them neat.
Why didn’t my chocolate melt?
If the chocolate chips don’t soften enough on their own, placing the pan back into the warm oven for about one minute helps them melt smoothly.
Conclusion
I love making these Ritz crack cookies because they’re simple, quick, and always a hit with family and friends. They pack beautifully into gift boxes, satisfy every sweet-and-salty craving I have, and add a fun, easy treat to any dessert spread. They’ve become a go-to recipe in my kitchen, and I look forward to making them every year.
Ritz Crack Cookies are a quick, sweet-and-salty treat made with buttery toffee, crisp crackers, and a smooth chocolate topping. These bite-sized delights are baked in muffin tins for easy handling and perfect for parties, gifts, or satisfying dessert cravings.
Total Time:1 hour 23 minutes (including chilling)
Yield:24 cookies
Ingredients
24 Ritz crackers
1 cup unsalted butter
1 cup brown sugar
1 package (250 g) semi-sweet chocolate chips
2 tablespoons sprinkles
Instructions
Preheat oven to 350°F (175°C). Line two muffin tins with cupcake liners or spray with cooking spray.
Place one Ritz cracker at the bottom of each liner.
In a medium saucepan, melt the butter over medium heat. Add brown sugar and bring to a boil. Boil for 3 minutes, stirring occasionally, until mixture reaches about 270–290°F.
Remove from heat and spoon about 1 tablespoon of the toffee over each cracker.
Bake for 8 minutes.
Remove from oven and top each with 1–2 tablespoons of chocolate chips.
Let the chocolate melt, then spread with a spoon. If needed, return tray to the oven for 1 minute to help melt the chocolate.
Add sprinkles on top.
Chill in the refrigerator until fully set.
Store in an airtight container at room temperature or in the fridge.
Notes
Crushed nuts or candy canes make great topping alternatives to sprinkles.
Use any type of chocolate for different flavor profiles.
Add flaky sea salt for a gourmet finish.
Create sandwich-style cookies by topping each with a second Ritz cracker before adding chocolate.
