Ingredients
Method
Preparation
- Line a baking sheet with parchment paper or a silicone mat and set aside.
- Spread about 1/2 teaspoon of caramel sauce onto 12 Ritz crackers, then top with the remaining 12 crackers to form sandwiches.
Melting Chocolate
- In a microwave-safe bowl, combine white chocolate chips (or melts) and 1 tablespoon vegetable oil. Microwave in 20–30 second bursts, stirring between each, until smooth and pourable.
Coating
- Using tongs or a fork, dip each caramel sandwich into the melted white chocolate, turning to coat completely. Allow excess chocolate to drip back into the bowl.
Decoration
- Place each coated cookie on the prepared sheet and sprinkle immediately with red, white, and green festive sprinkles while the chocolate is still wet.
Setting
- Allow the cookies to sit at room temperature until the chocolate firms, or speed up the process by chilling them in the refrigerator for 10–15 minutes.
Notes
Use room-temperature caramel sauce for easier spreading; melted caramels should be slightly cooled so they don’t melt the crackers. If white chocolate seizes, add a tiny bit more oil and gently reheat in short bursts. Work quickly when dipping so the caramel doesn’t ooze out too much. For cleaner dipping, use a fork to lift cookies and tap the fork on the bowl edge to remove excess chocolate.