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.
- Chill before serving for the best texture.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 14g
- Sodium: 100mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
