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These no-bake Ritz cracker caramel peanut stacks combine sweet, salty, and buttery flavors into a delightfully crunchy and gooey treat. Perfect for holiday gatherings or whenever you need a quick but impressive dessert, they come together with layers of caramel, milk chocolate, and chopped peanuts that disappear in minutes.
I first made these for a last-minute holiday party and was amazed at how fast they vanished. Now they are my go-to treat when I want something sweet but fuss-free.
Ingredients
- Ritz crackers: provide a flaky, buttery base that balances sweetness and saltiness
- Soft caramel candies: melt into a luscious, gooey layer that binds the stacks together
- Heavy cream or milk: adds creaminess to the caramel making it smooth and pourable
- Milk chocolate chips: melt into a silky topping that sets with a glossy finish
- Salted peanuts finely chopped: add crunch and salty contrast to the sweet chocolate and caramel choose fresh roasted peanuts for best flavor
Step-by-Step Instructions
- Prepare the caramel:
- Place the caramel candies and heavy cream in a microwave-safe bowl. Heat in intervals of 20 to 30 seconds, stirring well after each. Continue until the mixture is smooth and pourable without lumps. This ensures the caramel spreads easily on the crackers.
- Build the cracker stacks:
- On a tray lined with parchment paper, lay out half of the Ritz crackers flat. Spoon about one teaspoon of the warm caramel onto each cracker. Top each with another Ritz cracker and press gently, creating little sandwich stacks. Working quickly prevents the caramel from setting before stacking.
- Melt the chocolate:
- Place the milk chocolate chips in a microwave-safe bowl. Heat in 30-second bursts, stirring thoroughly each time until the chocolate is melted and glossy. Avoid overheating to prevent seizing.
- Add the chocolate topping:
- Using a spoon, drizzle or spread the melted chocolate generously over each caramel cracker stack. Let the chocolate drip slightly over the edges for a luscious look and richer taste.
- Sprinkle the peanuts:
- Immediately after adding the chocolate, sprinkle the finely chopped peanuts over each stack. Press lightly so the peanuts stick to the warm chocolate before it hardens. This step adds both texture and visual appeal.
- Set the stacks:
- Allow the stacks to cool and set at room temperature for about half an hour. For faster results, refrigerate for 15 to 20 minutes until the chocolate is firm and the stacks are easy to handle.
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My favorite ingredient here is the Ritz cracker because it brings the perfect crunch and a touch of saltiness that cuts through the caramel’s sweetness. I remember making these with my family during a winter get-together and watching everyone sneak bites before dessert was even served.
Storage Tips
These stacks keep well in an airtight container in the fridge for up to five days. Let them come to room temperature a bit before serving for the best chew and flavor.
Ingredient Substitutions
You can use pretzel crackers instead of Ritz to amp up the salty contrast. Dark chocolate works beautifully too if you prefer less sweetness. For a nut-free version, swap peanuts for toasted coconut flakes.
Serving Suggestions
Serve chilled or at room temperature alongside coffee or milk. They make perfect finger food for parties or a sweet snack break anytime.
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Frequently Asked Questions
- → How do I soften the caramel for layering?
Warm unwrapped caramels with heavy cream in short microwave bursts, stirring until smooth and pourable for easy spreading.
- → Can I substitute milk chocolate chips with another chocolate?
Yes, dark or semi-sweet chocolate chips work well and provide a richer flavor contrast.
- → What is the best way to build the cracker stacks?
Arrange crackers, spoon warm caramel on half, top with a second cracker, then gently press to create stable stacks.
- → Why sprinkle chopped salted peanuts on top?
They add a crunchy texture and enhance the sweet and salty flavor profile of the stacks.
- → How long should the stacks set before serving?
Let them set at room temperature for about 30 minutes or refrigerate 15–20 minutes until firm for easy handling.