Go Back

Chocolate Bourbon Caramel Pecan Ritz Cookies

Servings 1 Dozen


  • 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


  • Line a large baking sheet with wax or parchment paper.
  • Lay 12 of the Ritz crackers on the lined pan, spaced apart by at least 2 inches.
  • 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.
  • Allow the caramel sauce to cool for 10 minutes.
  • 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.
  • 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.
  • 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.
  • Sprinkle with pecans and chill for 15 minutes to allow the chocolate to harden.
  • ENJOY!