These Caramel Peanut Ritz Cookies are the perfect combination of sweet, salty, and crunchy.
Buttery Ritz crackers are topped with a rich caramel peanut mixture for an easy no-bake treat that’s hard to resist.
Also known as Dandy-Do Cookies, these old-fashioned treats are made with just a handful of simple ingredients and have a delicious combination of buttery, crunchy, and chewy textures.
Ingredients You’ll Need
- 36 Ritz crackers, about 1 sleeve
- ⅓ cup unsalted butter
- ⅓ cup packed light brown sugar
- 1 14-ounce can sweetened condensed milk
- 1 cup roasted salted peanuts roughly chopped
- 12 ounces milk chocolate melting wafers
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How to Make Caramel Peanut Ritz Cookies
1. Line two large baking sheets with parchment paper. Arrange the Ritz crackers in a single layer, leaving a little space between each cracker.
2. In a medium heavy-bottomed saucepan, combine the butter, brown sugar, and sweetened condensed milk.
3. Place the saucepan over medium-low heat and cook, stirring constantly with a silicone spatula, until the butter has melted and the mixture is smooth.
4. Continue cooking for approximately 8–10 minutes, stirring constantly and scraping the bottom and sides of the pan, until the caramel becomes noticeably thicker and turns a deeper golden color. Adjust the heat as needed to prevent scorching.
5. Reduce the heat to low and stir in the milk. Add the chopped roasted peanuts and continue cooking for another 2–3 minutes, stirring frequently, until the mixture is thick enough to mound on a spoon rather than running off immediately.
6. Remove the saucepan from the heat. Working while the caramel is still warm and spoonable, place approximately 1 tablespoon of the caramel peanut mixture onto each Ritz cracker.
7. Gently spread the caramel toward the edges of the crackers, leaving a small border to help keep the topping in place.
8. Allow the cookies to cool completely at room temperature. If the caramel is still very soft, refrigerate the cookies for 20–30 minutes to help firm them before dipping. The topping should remain pleasantly chewy rather than becoming hard candy.
9. Place the milk chocolate melting wafers in a microwave-safe bowl. Microwave according to the package directions, stirring between short intervals until completely melted and smooth. Drizzle the chocolate over the candies.
10. Allow the chocolate to set completely at cool room temperature, or refrigerate briefly until firm. Once the chocolate has hardened, transfer the cookies to an airtight container.
Caramel Peanut Ritz Cookies (Dandy-Do Cookies)
Equipment
Ingredients
- 36 Ritz crackers about 1 sleeve
- ⅓ cup unsalted butter
- ⅓ cup packed light brown sugar
- 1 14-ounce can sweetened condensed milk
- 1 cup roasted salted peanuts roughly chopped
- 12 ounces milk chocolate melting wafers
Instructions
- Line two large baking sheets with parchment paper. Arrange the Ritz crackers in a single layer, leaving a little space between each cracker.
- In a medium heavy-bottomed saucepan, combine the butter, brown sugar, and sweetened condensed milk.
- Place the saucepan over medium-low heat and cook, stirring constantly with a silicone spatula, until the butter has melted and the mixture is smooth.
- Continue cooking for approximately 8–10 minutes, stirring constantly and scraping the bottom and sides of the pan, until the caramel becomes noticeably thicker and turns a deeper golden color. Adjust the heat as needed to prevent scorching.
- Reduce the heat to low and stir in the milk.
- Add the chopped roasted peanuts and continue cooking for another 2–3 minutes, stirring frequently, until the mixture is thick enough to mound on a spoon rather than running off immediately.
- Remove the saucepan from the heat. Working while the caramel is still warm and spoonable, place approximately 1 tablespoon of the caramel peanut mixture onto each Ritz cracker.
- Gently spread the caramel toward the edges of the crackers, leaving a small border to help keep the topping in place.
- Allow the cookies to cool completely at room temperature. If the caramel is still very soft, refrigerate the cookies for 20–30 minutes to help firm them before dipping. The topping should remain pleasantly chewy rather than becoming hard candy.
- Place the milk chocolate melting wafers in a microwave-safe bowl. Microwave according to the package directions, stirring between short intervals until completely melted and smooth.
- Drizzle the chocolate over the candies.
- Allow the chocolate to set completely at cool room temperature, or refrigerate briefly until firm.
- Once the chocolate has hardened, transfer the cookies to an airtight container.
Notes
- Use a heavy-bottomed saucepan. Sweetened condensed milk and sugar can scorch easily, so a sturdy pan and constant stirring are important.
- Don’t rush the caramel. Cook it over moderate heat until it is thick enough to stay on the crackers. A thin caramel mixture can spread too much or make the crackers soggy.
- Keep the caramel topping fairly compact. Leaving a little cracker visible around the edges makes the cookies easier to handle when dipping.
- Let the cookies cool before dipping. Warm caramel can slide off the crackers or soften the chocolate coating.
- Use chocolate melting wafers. They melt smoothly and set firmly, making the half-dipped finish much easier.
- Storage: Keep the cookies in an airtight container in the refrigerator for up to 5 days, with parchment paper between layers. The crackers may gradually soften as they sit. Let stand briefly at room temperature before serving.
- Freezing: Freezing is not recommended for the best cracker texture.
Nutrition
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