Ritz cracker toffee is salty and sweet and so simple to make. Melted butter and brown sugar are made into a sticky toffee that is poured over ritz crackers then topped with melted chocolate chips. A must make ritz holiday treat!
This Ritz Cracker Toffee is a holiday favorite!
This recipe is a version of the popular holiday favorite dessert Christmas Crack but made instead with ritz crackers. A salty sweet toffee chocolate dessert that everyone will love!
Ritz Cracker Toffee is salty, sweet, and so delicious! This toffee and ritz cracker cookies are two of our favorite holiday salty sweet treats.
Similar to classic Christmas crack, Graham Cracker Toffee, and Chocolate caramel pretzel bars, this easy to make holiday treat is so delicious!
All you need to make this easy toffee is ritz crackers, butter, brown sugar, and chocolate chips.
Ingredients Needed
- ritz crackers
- butter
- brown sugar
- chocolate chips
How to make ritz cracker toffee
Step 1: Line a baking sheet with parchment paper.
Place around 50 ritz crackers in a single layer on the cookie sheet.
Step 2: In a medium saucepan on the stove, melt butter and brown sugar and bring to a boil.
Once boiling, stir the mixture constantly for 2 – 3 minutes, until thick.
There is no need for a candy thermometer for this recipe.
Step 3: Pour the toffee mixture over the ritz crackers, and use a rubber spoon or spatula to spread it out evenly.
Step 4: Bake for a few minutes, until bubbly.
Step 5: Sprinkle chocolate chips (semi sweet) over the top of the toffee covered ritz crackers.
Allow the chocolate chips to set for a few minutes to melt, then use a rubber spatula to spread the chocolate out evenly.
Step 6: Place the ritz toffee in the fridge or freezer for an hour or two, until hardened.
Use your hands to break the toffee into pieces.
Store any leftovers in the freezer in an airtight ziploc bag for best texture.
If you are a fan of salty sweet treats, this ritz dessert is a dream come true.
Buttery ritz crackers are my favorite, and go so well with this sweet dessert!
If you want a change from the traditional saltine toffee crack, this ritz cracker version is a great choice! This Christmas treat is hard to resist.
More holiday recipes
- Pecan Pie Brownies
- Chocolate Chip Cheese Ball
- White Chocolate Peanut Butter Balls
- Christmas Cookie Bars
- Peanut Clusters
- Puppy Chow
Ritz Cracker Toffee
Ingredients
- 50 ritz crackers
- 1 cup butter
- 1 cup brown sugar
- 10 oz semi sweet chocolate chips
Instructions
- Preheat your oven to 350 degrees
- Line a baking sheet with parchment paper
- Place the ritz crackers on the lined sheet and spread them out into rows
- In a sauce pan, bring the butter and brown sugar to a boil
- Boil, stirring constantly, for 2 – 3 minutes, until thickened
- Pour the toffee mixture over the ritz crackers and spread out evenly with a rubber spoon or spatula
- Bake at 350 degrees for 3 – 5 minutes, until the edges start to brown and bubble
- Remove the toffee from oven and sprinkle immediately with the chocolate chips over the top
- Allow chocolate chips to set and melt for around 5 minutes, then use the back of a spoon or spatula to spread the chocolate out evenly
- Place the ritz cracker toffee in the fridge or freezer for 1 – 2 hours, until set
- Once hardened, use your hands to break the toffee into pieces
- Store leftover ritz toffee in an airtight ziploc bag in the freezer
Nutrition
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Becca
Wednesday 14th of February 2024
Can I use town house crackers instead?
Joy Shull
Tuesday 12th of March 2024
I think that would be good!
Jessika
Thursday 21st of December 2023
I made it with white chocolate instead of real chocolate, OMG SOOOO GOOD!!!
Joy Shull
Wednesday 27th of December 2023
yum!!
Marcia
Wednesday 13th of December 2023
Mine didnt turn out gummy or chewy, but they aren't crunchy either? Did I do something wrong?
Joy Shull
Wednesday 27th of December 2023
Did you alter the recipe at all?
Sandy
Tuesday 10th of October 2023
Should I sprinkle with salt as well?
Joy Shull
Friday 13th of October 2023
Flaked sea salt would be a delicious addition!
Joy’s
Friday 20th of January 2023
Well, I’m on my fourth pan now. It’s pretty incredible! I suppose I should have shared more than just the one pan that I managed to force myself to share. Maybe next time. ;)