Caramel Peanut Ritz Cracker Treats are a delightful blend of sweet and salty flavors that will satisfy any snack craving. These treats are incredibly simple to make, and they offer a wonderful crunch with every bite. Perfect for parties, movie nights, or just a quick snack, they are sure to impress family and friends alike!
Why Make This Recipe
This recipe is perfect for those who want a quick and easy dessert that doesn’t require baking. The combination of sweet caramel and crunchy peanuts makes for an indulgent treat. Plus, using Ritz crackers gives these bites a delightful salty twist, balancing the sweetness perfectly. If you’re looking for a fun, no-fuss dessert, you’ll love these Caramel Peanut Ritz Cracker Treats!
How to Make Caramel Peanut Ritz Cracker Treats
Ingredients:
- 1 can (14 oz) of sweetened condensed milk
- 1/3 cup butter
- 1/3 cup brown sugar
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup roughly chopped peanuts
- 1-2 sleeves of Ritz crackers
Directions:
- Line a cookie sheet with parchment paper and lay out Ritz crackers in a single layer.
- In a saucepan, heat sweetened condensed milk, butter, and brown sugar over medium heat for 7-8 minutes, stirring frequently.
- Lower the heat, then whisk in the milk, vanilla, and peanuts.
- Cook for 2 more minutes until thickened, then remove from heat.
- Spoon the caramel-peanut mixture onto each cracker using a cookie scoop.
- Let the cookies cool completely, then store them in an airtight container to keep them fresh.
How to Serve Caramel Peanut Ritz Cracker Treats
These treats can be enjoyed as a quick snack or dessert. They are perfect served on a platter during gatherings or packed into snack bags for outings. Pair them with a glass of milk or a warm cup of coffee for a satisfying treat any time of day.
How to Store Caramel Peanut Ritz Cracker Treats
To keep your Caramel Peanut Ritz Cracker Treats fresh, store them in an airtight container at room temperature. They will stay good for several days, but they are best enjoyed within a week.
Tips to Make Caramel Peanut Ritz Cracker Treats
- Make sure to chop the peanuts roughly for a nice crunch.
- Stir the mixture continuously while heating to prevent burning.
- Use a cookie scoop for even spreading on the crackers.
- If you want extra flavor, consider adding a pinch of salt to the caramel mixture.
Variation
For a chocolatey twist, try drizzling melted chocolate over the top of each treat after they have cooled. This adds an extra layer of sweetness and makes them even more decadent!
FAQs
1. Can I use any type of nut in this recipe?
Yes, you can substitute peanuts with almonds, cashews, or any nut of your choice.
2. Do I have to use sweetened condensed milk?
Sweetened condensed milk gives the treats their unique caramel flavor. However, you can try using evaporated milk with added sugar, but the result may not be the same.
3. How long can I keep these treats?
These treats can be stored in an airtight container for up to a week at room temperature.
Enjoy making and sharing your Caramel Peanut Ritz Cracker Treats! They are sure to become a favorite in your household.
Caramel Peanut Ritz Cracker Treats
Ingredients
Main Ingredients
- 1 can sweetened condensed milk (14 oz)
- ⅓ cup butter Unsalted butter recommended.
- ⅓ cup brown sugar Packed.
- 3 tablespoons milk Use regular or any milk alternative.
- 1 teaspoon vanilla extract
- 1 cup roughly chopped peanuts Roughly chopped for texture.
- 1-2 sleeves Ritz crackers Depending on the number of treats desired.
Instructions
Preparation
- Line a cookie sheet with parchment paper and lay out Ritz crackers in a single layer.
Cooking
- In a saucepan, heat sweetened condensed milk, butter, and brown sugar over medium heat for 7-8 minutes, stirring frequently.
- Lower the heat, then whisk in the milk, vanilla, and peanuts.
- Cook for 2 more minutes until thickened, then remove from heat.
Assembly
- Spoon the caramel-peanut mixture onto each cracker using a cookie scoop.
- Let the cookies cool completely, then store them in an airtight container to keep them fresh.
