Description
Christmas Crack Cookies are an irresistible holiday treat featuring a crunchy Ritz cracker base topped with homemade toffee, melted chocolate, and festive sprinkles. This quick and easy recipe delivers a perfect balance of buttery sweetness and chocolatey goodness, making it a crowd-pleaser for holiday parties or cozy winter snacking.
Ingredients
Scale
Cracker Base
- 24 Ritz crackers
Toffee Topping
- 1 cup butter (2 sticks, salted or unsalted)
- 1 cup packed brown sugar
Chocolate Layer
- 2 cups semi-sweet chocolate chips (or milk chocolate chips, white chocolate chips, or a combination)
Decoration
- 1/4 cup sprinkles (or crushed candy canes, M&M’s, or other festive candies)
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C) and line each cup of a muffin tin with a cupcake or muffin liner to prevent sticking and ease cleanup.
- Place Crackers: Arrange one Ritz cracker in the bottom of each lined muffin cup, forming the crunchy base for the toffee.
- Make Toffee: In a medium-sized pot over medium-low heat, combine the butter and brown sugar. Stir occasionally and bring the mixture to a rolling boil. Allow it to boil for 3 minutes, observing the mixture bubble and turn an amber color, ensuring the toffee will set properly.
- Pour Toffee Over Crackers: Remove the pot from heat carefully. Using a ladle, spoon about 2 teaspoons of the hot toffee mixture evenly over each Ritz cracker, coating them thoroughly.
- Bake the Toffee: Place the muffin tin in the preheated oven and bake for 3 to 5 minutes, or until the toffee starts bubbling, which indicates it’s properly cooked and will harden nicely.
- Add Chocolate Chips: Remove the muffin tin from the oven promptly. Immediately sprinkle 2 cups of semi-sweet chocolate chips evenly over the hot toffee layer. Let the chips sit for 1 to 2 minutes to soften and melt slightly, then use a spatula to spread the chocolate evenly over the toffee. If the chocolate does not melt easily, return the tin to the oven for an additional 1 to 2 minutes and spread afterward.
- Decorate: While the chocolate is still warm and spread, sprinkle 1/4 cup of your choice of sprinkles, crushed candy canes, or festive M&M’s on top to add color and extra texture.
- Cool and Set: Allow the cookies to cool completely at room temperature or refrigerate for 30 minutes to 1 hour until the chocolate and toffee set firmly.
- Serve: Once cooled and set, pop the cookies out of the muffin tin liners, serve, and enjoy this delightful festive treat. Store any leftovers in an airtight container at room temperature or refrigerate to maintain freshness.
Notes
- Make sure the toffee mixture reaches a rolling boil and cooks for the full 3 minutes to ensure it hardens properly.
- If the chocolate does not melt completely after sprinkling, place the cookies back in the oven for a short time to soften the chocolate for easier spreading.
- You can customize chocolate chips by mixing semi-sweet, milk, or white chocolate to suit your taste.
- Use festive sprinkles or crushed holiday candies for colorful, seasonal decoration.
- Store cookies in an airtight container either at room temperature or chilled; they keep well for about one week.
