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Chocolate Bourbon Caramel Pecan Ritz Cookies

By: Author Liz Lampman

Posted on  - Last updated:

3 Comments
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These Chocolate Bourbon Caramel Pecan Ritz Cookies are basically boozy turtle cookies.
These Chocolate Bourbon Caramel Pecan Ritz Cookies are basically boozy turtle cookies.

Chocolate Bourbon Caramel Pecan Ritz Cookies

Yields: 1 dozen

INGREDIENTS
24 Nabisco Ritz crackers
12-15 caramels
1 Tablespoon whipping cream
11 oz bag semi-sweet chocolate chips
1 1/2 teaspoons bourbon
1/2 cup chopped pecans

prep-1

 
DIRECTIONS
1.   Line a large baking sheet with wax or parchment paper.

2.   Lay 12 of the Ritz crackers on the lined pan, spaced apart by at least 2 inches.

3.   In a microwave safe bowl, add the caramels and whipping cream. Microwave for 30 seconds and stir. Continue to microwave and stir, in 15 second increments, until smooth.

4.   Allow the caramel sauce to cool for 10 minutes.

 

prep-2

5.   Place 1 Tablespoon of the caramel on top of each cracker on the baking pan.

 

prep-4

Place the remaining crackers on top of the caramel (like a sandwich) and chill for 30 minutes. It’s ok if some of the caramel oozes out.

6.   In a double boiler, melt the chocolate chips over low/medium heat, stirring occasionally. Once melted and smooth, add the bourbon and stir to incorporate. Remove from heat.

 

prep-5

7.   Dip each chilled sandwich cookie into the melted chocolate. I transferred my chocolate to a smaller bowl for easier handling. Coat each cookie completely and place back on the baking sheet.

 

prep-6

8.   Sprinkle with pecans and chill for 15 minutes to allow the chocolate to harden.

9.   ENJOY!!

You can store these cookies in an airtight container for up to one week.

 

These Chocolate Bourbon Caramel Pecan Ritz Cookies are basically boozy turtle cookies.

 

Chocolate Bourbon Caramel Pecan Ritz Cookies
Yield: 1 Dozen

Chocolate Bourbon Caramel Pecan Ritz Cookies

Ingredients

  • 24 Nabisco Ritz crackers
  • 12-15 caramels
  • 1 Tablespoon whipping cream
  • 11 oz bag semi-sweet chocolate chips
  • 1 1/2 teaspoons bourbon
  • 1/2 cup chopped pecans

Instructions

  1. Line a large baking sheet with wax or parchment paper.
  2. Lay 12 of the Ritz crackers on the lined pan, spaced apart by at least 2 inches.
  3. In a microwave safe bowl, add the caramels and whipping cream. Microwave for 30 seconds and stir. Continue to microwave and stir, in 15 second increments, until smooth.
  4. Allow the caramel sauce to cool for 10 minutes.
  5. Place 1 Tablespoon of the caramel on top of each cracker on the baking pan. Place the remaining crackers on top of the caramel (like a sandwich) and chill for 30 minutes. It's ok if some of the caramel oozes out.
  6. In a double boiler, melt the chocolate chips over low/medium heat, stirring occasionally. Once melted and smooth, add the bourbon and stir to incorporate. Remove from heat.
  7. Dip each chilled sandwich cookie into the melted chocolate. I transferred my chocolate to a smaller bowl for easier handling. Coat each cookie completely and place back on the baking sheet.
  8. Sprinkle with pecans and chill for 15 minutes to allow the chocolate to harden.
  9. ENJOY!

Nutrition Information:

Yield:

1

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

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© Liz Lampman

 

 

These Chocolate Bourbon Caramel Pecan Ritz Cookies are basically boozy turtle cookies with soft, creamy caramel enrobed in chocolate.

 

Traci

Friday 10th of December 2021

This is a flawed recipe. The chocolate seizes as soon as bourbon is added. Tried multiple types of chocolate chips. Wasted a ton of time and money on chocolate yesterday.

Liz Lampman

Sunday 12th of December 2021

You can prevent the chocolate from seizing by removing the melted chocolate from the heat, allowing it to cool slightly, and then adding the bourbon to the melted chocolate a little at a time, and mix in between additions. If you are still having problems, stir in small amounts of extra bourbon (or you can use cream) until the chocolate is smooth again.

Trish

Saturday 15th of December 2018

everytime I add the bourbon, the chocolate seizes. whats the trick?

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