Christmas Ritz Cracker Caramel Chocolate Cups

A sweet and salty holiday treat made with buttery Ritz crackers, rich homemade caramel, and smooth melted chocolate. These easy, festive desserts are perfect for Christmas parties, cookie exchanges, or homemade edible gifts.

Equipment

• mini muffin pan
• paper candy liners
• microwave-safe bowl
• refrigerator

Ingredients

• 24 Ritz crackers
• 2 tablespoons unsalted butter, melted (for greasing if needed)
• 1 cup soft caramel candies, unwrapped
• 2 tablespoons heavy cream
• 1 tablespoon unsalted butter
• 1/2 teaspoon vanilla extract
• A small pinch of salt
• 2 cups semi-sweet chocolate chips
• 1 tablespoon coconut oil or vegetable shortening (optional, for smoother chocolate)
• Red and green holiday sprinkles
• Crushed peppermint candies (optional)
• White chocolate, melted, for drizzling
• A pinch of flaky sea salt (optional)

Instructions

1. Line a mini muffin pan with small paper candy liners.
2. Place unwrapped caramel candies in a microwave-safe bowl with heavy cream and butter. Microwave in 20-second intervals, stirring between each, until completely melted, glossy, and smooth. Stir in vanilla extract and a small pinch of salt.
3. Place one Ritz cracker into each mini muffin liner. Spoon approximately one teaspoon of melted caramel over each cracker, spreading it gently while keeping the caramel mostly in the center.
4. For a more layered texture, add another small Ritz cracker on top of the caramel and press gently. Allow the caramel to settle for a few minutes.
5. Place semi-sweet chocolate chips in a microwave-safe bowl. Add coconut oil if desired. Microwave in 20-second intervals, stirring frequently until completely melted and silky smooth.
6. Spoon melted chocolate over each caramel-filled cracker stack, ensuring it covers the top and sides to create a candy-cup shape. Gently tap the muffin pan against the counter to help the chocolate settle and remove air bubbles.
7. While the chocolate is still soft, sprinkle the tops with red and green Christmas sprinkles. Optionally add crushed peppermint candies, flaky sea salt, or a drizzle of melted white chocolate.
8. Place the muffin pan in the refrigerator for approximately 30–45 minutes, or until the chocolate has completely hardened. Once firm, carefully remove the paper liners.

Notes

Microwave method: Use short heating intervals and stir frequently for the smoothest results. Stovetop method: Melt caramel ingredients in a small saucepan over low heat, stirring constantly. Melt chocolate separately using a double boiler, ensuring no water enters the chocolate. No-bake preparation: These treats require no oven; the refrigerator sets the layers.