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Chocolate Bourbon Caramel Pecan Ritz Cookies

Irresistible Chocolate Bourbon Caramel Pecan Ritz Cookies

These Chocolate Bourbon Caramel Pecan Ritz Cookies offer a delightful combination of salty and sweet flavors.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Chill Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 cookies
Course: Cookies
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 12 pieces Ritz Crackers or any round cracker
  • 14 ounces Caramels or homemade caramel sauce
  • 1/2 cup Whipping Cream or heavy cream for richness
  • 12 ounces Semi-Sweet Chocolate Chips or dark chocolate for a richer flavor
  • 2 tablespoons Bourbon or vanilla extract as a non-alcoholic substitute
  • 1 cup Chopped Pecans or walnuts/almonds based on preference
For the Topping
  • 1 cup Chopped Pecans optional to toast beforehand

Equipment

  • microwave-safe bowl
  • Double Boiler
  • Baking Sheet
  • parchment paper
  • Spoon

Method
 

Step-by-Step Instructions
  1. Line a large baking sheet with wax or parchment paper.
  2. Place 12 Ritz crackers on the lined baking sheet, leaving space between each cracker.
  3. In a microwave-safe bowl, combine your caramels and the whipping cream. Microwave and stir until smooth, around 1.5 to 2 minutes. Cool for about 10 minutes.
  4. Add 1 tablespoon of the cooled caramel mixture on top of each cracker. Top with a second cracker and chill in the fridge for 30 minutes.
  5. In a double boiler, melt the semi-sweet chocolate chips over low to medium heat, stirring until smooth. Remove from heat and stir in the bourbon.
  6. Dip each sandwich cookie into the melted chocolate, ensuring full coating. Tap off excess chocolate and place back on the baking sheet.
  7. Sprinkle chopped pecans on top of each chocolate-coated cookie while the chocolate is wet.
  8. Refrigerate the cookies for an additional 15 minutes to set the chocolate.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 25gProtein: 2gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 5mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 15gCalcium: 15mgIron: 1mg

Notes

Let the caramel cool before spreading to prevent sogginess. Stir bourbon slowly into chocolate to avoid seizing.

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