Because they're rich!

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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, combine caramel topping and pecans over medium heat.

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  • Stirring constantly, bring to a boil and cook 3 to 5 minutes longer or until mixture thickens. Remove from heat and allow to cool 5 minutes.

  • Spoon about 1 1/2 teaspoons caramel mixture on top of each cracker. Refrigerate 1 hour or until firm

  • In a small saucepan, melt chocolate chips over low heat, stirring constantly. Remove from heat.

  • Using tongs, dip bottom of each cracker in chocolate. Transfer to waxed paper and refrigerate 1 hour or until chocolate is firm. Can be stored in an airtight container in the refrigerator.

Nutrition Facts

214.5 calories; 2 g protein; 29 g carbohydrates; 0.2 mg cholesterol; 131.3 mg sodium. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/23/2007
These cookies taste great...but I had to make a few revisions. The carametl never seemed to set all the way and when I tried to use the tongs to dip the crackers in the chocolate it was a big mess! Instead what I did was just spoon the chocolate over the caramel on the top. I think it worked out perfect that way because then the chocolate hardened over the caramel. No more messy caramel! I think it was a lot easier and less messy than using tongs! Everyone loved these! Read More
(16)

Most helpful critical review

Rating: 2 stars
12/20/2005
Maybe I did something wrong. The caramel sauce I used (made for ice cream) seemed overly sweet. There seemed to be too many pecans also but that is just my preference. The worst problem was that after a day the ritz crackers took up moisture from the caramel sauce (which never hardened and was always gooey) so they were no longer nice and crisp. My friend made these a few years ago and I thought they were great. She must have used different ingredients! Read More
(20)
6 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
12/23/2007
These cookies taste great...but I had to make a few revisions. The carametl never seemed to set all the way and when I tried to use the tongs to dip the crackers in the chocolate it was a big mess! Instead what I did was just spoon the chocolate over the caramel on the top. I think it worked out perfect that way because then the chocolate hardened over the caramel. No more messy caramel! I think it was a lot easier and less messy than using tongs! Everyone loved these! Read More
(16)
Rating: 2 stars
12/20/2005
Maybe I did something wrong. The caramel sauce I used (made for ice cream) seemed overly sweet. There seemed to be too many pecans also but that is just my preference. The worst problem was that after a day the ritz crackers took up moisture from the caramel sauce (which never hardened and was always gooey) so they were no longer nice and crisp. My friend made these a few years ago and I thought they were great. She must have used different ingredients! Read More
(20)
Rating: 4 stars
03/14/2006
These cookies definitely grew on me. I halved the recipe & it made about 25 cookies. I didn't like how long it took to make these. And I tried to be very careful to not make a mess. They are very tasty though with the salt from the crackers & the pecans mixed with the sweet choclate & caramel---yum! I'll probably make these only when I want something kind of special for a party good finger food--but kind of sticky around the edges. Read More
(16)
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Rating: 4 stars
12/23/2007
These cookies taste great...but I had to make a few revisions. The carametl never seemed to set all the way and when I tried to use the tongs to dip the crackers in the chocolate it was a big mess! Instead what I did was just spoon the chocolate over the caramel on the top. I think it worked out perfect that way because then the chocolate hardened over the caramel. No more messy caramel! I think it was a lot easier and less messy than using tongs! Everyone loved these! Read More
(16)
Rating: 5 stars
08/29/2002
I am part of a cookie exchange each Christmas season and I made these in 1999. They were a huge success! Read More
(15)
Rating: 5 stars
05/30/2005
I made these a while ago and am just late to review them...they were great! Salty sweet chewy and crunchy all at the same time!! Read More
(14)
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Rating: 5 stars
12/28/2010
This recipe is easy and the cookie is great. Has just enough saltiness as to not be too sweet. Instead of using tongs to dip the cookies I just picked them up as they were cook enough to handle. Drizziling a little bit over the top would help with the "stickiness" of the pecan carmel. But all in all they were a huge success and will remain on my favorite list. Read More
(11)