This festive bite-sized treat has been my go-to holiday quickie for seasons when time is short but the cookie plate still needs to shine. I first made this combination years ago for a last-minute cookie swap after realizing I had more guests than cookies; the modest pantry ingredients—Ritz crackers, caramel, and white chocolate—miraculously elevated into a party-ready confection. The contrast of the flaky, buttery cracker with warm, sticky caramel and a smooth white coating creates a textural trio that people always comment on. They’re crunchy, chewy, and sweet without being cloying, and the colorful sprinkles make them look like you spent hours in the kitchen when really they take minutes. What makes these especially special is how portable and forgiving they are. I discovered that slightly under-melting the white chocolate yields a thicker, crisper shell, while warming the caramel just enough makes assembling easier without becoming runny. These bites have rescued many holiday gatherings for me—neighbors love them, kids adore the sprinkles, and they travel well in compact tins. The recipe is flexible, too: swap sprinkles for crushed peppermint at Christmas or for mini chocolate chips for an everyday twist.

Ingredients

• Ritz crackers (24): Choose original Ritz for their buttery, flaky texture and consistent size; two crackers make each sandwich and provide the classic crunch and salty contrast to sweet caramel.
• Caramel sauce (1/2 cup) or melted caramel candies: Use a store-bought salted caramel for a deeper flavor, or microwave unwrapped caramels with a tablespoon of cream to reach a spreadable consistency; the caramel provides the chewy center.
• White chocolate chips (1 cup): Look for high-quality white chocolate chips or melts that contain cocoa butter rather than cheap confectionery for a silkier coating and cleaner melt.
• Vegetable oil (1 tablespoon): A small amount thins the melted white chocolate for easier dipping and a glossy finish without altering flavor.
• Red, white, and green festive sprinkles: Use nonpareils or jimmies depending on texture preference; add immediately after dipping so they adhere to the wet coating.

Instructions

Assemble the crackers: Line a baking sheet with parchment to prevent sticking. Place 12 crackers flat-side up and spoon about 1 teaspoon of caramel into the center of each; if caramel is thick, warm briefly to a pliable consistency. Top each with a second cracker, matching edges, and press lightly—just enough to spread caramel but not so hard that it oozes out. Aim for uniform sandwiches for even dipping. Melt the coating: Combine 1 cup white chocolate chips and 1 tablespoon vegetable oil in a microwave-safe bowl. Heat in 30-second bursts, stirring thoroughly between intervals until smooth. If using a double boiler, stir continuously over simmering water until fully melted. The oil helps the coating thin and shine—don’t add too much or it will run off completely. Dip each sandwich: Using a fork or dipping tool, lower each caramel sandwich into the melted white chocolate, turning to coat evenly. Lift and let excess drip back into the bowl, then transfer to the prepared sheet. For a thicker shell, allow a light second coat once the first is tacky but not fully set. Look for a smooth, even layer without bubbles. Decorate and set: Immediately sprinkle with red, white, and green decorations while the coating is still wet so they adhere. If you prefer precise placement, use tweezers or a small spoon. Let the coated pieces sit at room temperature until firm or refrigerate for 10–15 minutes to speed setting. Avoid extended refrigeration that can dull shine or create condensation when returned to room temperature.

Storage Tips

Store the finished pieces in a single layer or separated by parchment in an airtight container at cool room temperature away from direct sunlight. If stacking, place parchment between layers to prevent sticking. At room temperature they keep well for up to five days; for longer storage, freeze flat on a tray until solid, then pack into freezer-safe containers for up to three months. To serve from frozen, unwrap and rest at room temperature for 20–30 minutes—this prevents condensation and preserves the crisp shell. Avoid storing in warm or humid areas where the white coating might bloom or become sticky.

Ingredient Substitutions

If you don’t have white chocolate, swap in milk or dark chocolate chips for a richer, less sweet coating—use the same volume but reduce vegetable oil slightly for darker chocolate as it melts more fluidly. For a dairy-free option, use vegan chocolate melts and dairy-free caramel; note texture will be slightly different. Replace Ritz with salted graham crackers for a more golden, honeyed flavor, or use gluten-free crackers if needed—expect slight differences in crunch and spreadability. For an adult twist, stir a teaspoon of orange liqueur into the caramel before assembling.

Serving Suggestions

Arrange the cookies on a festive platter layered with greenery or parchment and include small labels indicating flavors (white chocolate, dark chocolate, peppermint). Pair with hot cocoa or mulled cider for winter gatherings or with coffee and tea for a cookie exchange. For a party board, mix these bites with salty nuts, dried fruit, and cheddar squares to balance sweet and savory. Garnish with a light dusting of finely grated orange zest or a tiny sprinkle of flaky sea salt for contrast when serving to adults.

Cultural Background

Sandwich-style confections have long appeared in holiday traditions where contrasts of texture and flavor celebrate abundance. Using a buttery cracker as the base for a sweet filling is a practical American innovation—simple pantry items reimagined into giftable treats. Much like bark or toffee, these crackers reflect a make-do spirit: quick, shareable, and adaptable to regional tastes, from peppermint in colder climates to citrus and spice in warmer holiday tables. They fit neatly into the cookie-swap culture that values variety and portability.

Seasonal Adaptations

Change the decoration and small flavorings to match the season: crushed peppermint and red sprinkles for Christmas, tiny pastel nonpareils for Easter, or cinnamon sugar and autumnal sprinkles for Thanksgiving. Swap white chocolate for pumpkin-spice bark in fall, or top with toasted coconut and lime zest in summer for a brighter profile. Adjust the filling—use dulce de leche for a deeper caramel note, or a smear of nut butter for a less sweet, more protein-forward bite.

Meal Prep Tips

For entertaining, make these up to two days ahead and store in airtight tins separated by parchment. To speed assembly, portion the caramel into a piping bag so you can pipe an even amount onto each cracker. Prepare the coating and keep warm over a small double boiler while dipping to maintain fluidity. Pack into small tins or clear plastic boxes with tissue for gifting, and include a handwritten label with storage instructions and allergen notes.

These little crackers deliver a lot of joy with minimal fuss. They’re forgiving, quick, and endlessly customizable—perfect for gifting, sharing, or keeping a tin by the coffee maker for surprise visitors. Make a batch, make memories, and don’t be surprised if this becomes one of your dependable holiday classics.