Salted Caramel or just Chocolate?? You choose!
I'm feeling really proud because I was the genius behind these! Well, sort of. I saw chocolate covered Ritz at the store and decided to make them myself and then my genius was to dip them in caramel first! They are absolutely divine and so incredibly easy. It's like dipping pretzels.
1 box Ritz crackers
24 oz. chocolate almond bark
1 bag caramel cubes
2 tablespoons whole milk
Notes / Directions
Line a cookie sheet with wax paper and grease it (only if you're doing caramel). Heat caramel in microwave at 30 second intervals, pulling it out to stir it in between. If it starts to bubble, pull it out immediately and stir. Overcooking the caramel will make it extremely chewy. Dip Ritz crackers, gently scrape excess caramel, and place on greased wax paper. Place in fridge for 5-10 minutes until they are hard. In the meantime, melt chocolate in microwave for a minute. Stir and put back in microwave until melted through. Dip Ritz and place back on cookie sheet. As the chocolate first begins to harden, sprinkle with sea salt. If this step is done too soon, it will sink into the chocolate. If it's done too late, it won't stick at all.
Want to make it easier? Just dip in chocolate and forget the caramel!