This recipe has been my holiday secret ever since I first swapped a rushed grocery run for a quiet evening in the kitchen. I discovered these crunchy, caramel-filled delights during a December when I needed something easy, show-stopping, and comforting to bring to a cookie swap. The combination of a buttery cracker, luscious dulce de leche and glossy dark chocolate created a balance of textures and flavors that felt impossible for such a simple assembly. They quickly became the bite everyone reached for first.

These cookies are the kind of thing that makes people pause: that first crisp snap of the cracker, the slow, chewy tug of caramel, and then the rich chocolate coating that carries a faint salt sparkle. I especially love serving them warm from the fridge after they’ve had just enough time to set — the chocolate has a satisfying sheen, and the caramel is soft but not runny. Over the years I've tweaked brands and technique to get reliably beautiful results; now I make a double batch every holiday season so there are always extras for late-night nibbling.

Ingredients

• Crackers (24 pieces): Use classic buttery crackers such as Ritz; pick fresh packages for maximum crispness. The thin, slightly salted layers balance the dulce de leche — I prefer Nabisco Ritz for consistent texture.
• Dulce de leche (1 cup): A rich caramel sauce adds sweetness and chew. Either store-bought (La Lechera or Bulla) or homemade will work; avoid overly runny versions so the filling stays neat.
• Dark chocolate chips (1 cup): Provides deep chocolate flavor and body. Ghirardelli or Guittard 60% chips give a good balance of bitterness and shine when melted.
• Dark chocolate melting wafers (1 cup): Melts smoothly for dipping and helps thin the chips for glossy coating — Merckens or Wilton melting wafers are ideal.
• Sea salt (1 teaspoon, optional): A finishing sprinkle of flaky sea salt (Maldon or coarse fleur de sel) brightens flavors and offers a professional touch.

Instructions

Preheat and prepare: Preheat your oven to 350°F. Line a baking sheet with parchment paper to prevent sticking and to make cleanup effortless. The oven step is brief — it warms the crackers slightly so the dulce de leche spreads easily and helps the sandwiches adhere without making the crackers soggy. Assemble the sandwiches: Place 12 crackers in a single layer on the parchment-lined sheet. Spoon approximately 1 tablespoon (about 1/2 ounce) of dulce de leche onto each cracker and spread gently to the edges but not over them. Top with the remaining 12 crackers to form neat sandwiches — press lightly to seal. Keep the sandwiches uniform so dipping is quicker and even. Melt your chocolate: Combine the dark chocolate chips and melting wafers in a microwave-safe bowl. Heat in 20- to 30-second bursts on medium power, stirring thoroughly between bursts until smooth and glossy. Alternatively, melt over a double boiler, keeping steam low so no water hits the chocolate — that prevents seizing and dullness. Dip and garnish: Using tongs or a fork, dip each sandwich into the melted chocolate, turning to fully coat. Tap gently to remove excess chocolate and place back on the parchment. While the chocolate is still wet, sprinkle a pinch of flaky sea salt on top. If the chocolate thickens, reheat briefly in 10-second bursts and stir. Set and serve: Allow the chocolate to set at room temperature for about 10 to 15 minutes or place the sheet in the refrigerator for 5 to 10 minutes for faster setting. Look for a firm surface and a glossy finish before plating. Serve at room temperature for best texture: crisp edges with chewy caramel centers.

Storage Tips

Store finished cookies in a single layer or with parchment between layers in an airtight container. For short-term enjoyment, keep them in the refrigerator where the chocolate stays firm and the caramel remains pleasantly chewy; they will keep 7–10 days chilled. For long-term storage, freeze in a freezer-safe container for up to 3 months — thaw in the refrigerator overnight to prevent condensation on the chocolate. Avoid leaving the tray at room temperature for long periods in warm environments to prevent softening or chocolate sweating.

Ingredient Substitutions

If dulce de leche is unavailable, refrigerator-safe caramel sauce or thickened dulce de leche made by slow-simmering sweetened condensed milk produces similar texture and flavor. For a lighter flavor, try milk chocolate, but reduce extra sweetness by using slightly less caramel. To make these nut-friendly, sprinkle crushed toasted pecans or finely chopped almonds on top instead of sea salt. For a gluten-free option, swap in a sturdy gluten-free buttery cracker that holds up to spreading.

Serving Suggestions

Present these on a festive platter with dusted cocoa or holiday sprigs for a seasonal touch. They pair beautifully with strong coffee, espresso, or a dark porter beer to balance the sweetness. For an afternoon tea, serve alongside spiced shortbread and dried fruit. For gifts, arrange in bakery boxes cushioned with tissue and include a small label with storage instructions.

Cultural Background

Though not a traditional confection from any single region, this assembly-style treat nods to a long tradition of pairing crisp biscuits with caramel and chocolate across many cultures. In Latin America, dulce de leche is a beloved pantry staple, often used as a finishing touch for desserts. The use of a salty-sweet contrast, like flaky sea salt on caramel and chocolate, has become a modern hallmark of elevated sweets and is a technique chefs use to balance rich flavors.

Seasonal Adaptations

For winter holidays, add a dusting of edible gold dust or a sprinkle of crushed candy cane for a peppermint finish. In autumn, fold a pinch of ground cinnamon into the caramel before assembling. For spring celebrations, swap dark chocolate for white chocolate and top with finely grated lemon zest for brightness. The basic method lends itself to creative seasonal swaps with minimal effort.

Meal Prep Tips

Make the filling and coat the crackers a day ahead if you want party-ready platters. Assemble sandwiches and store them without chocolate coating in an airtight container for up to 24 hours; dip and garnish shortly before serving to prevent moisture softening. Use parchment-lined trays to speed up plating, and keep a small warm tray nearby if you need to re-melt slightly thickened chocolate for touch-ups.

These little sandwiches are a joyful shortcut to holiday indulgence — straightforward, elegant, and consistently loved. Make a double batch for celebrations and keep a few stashed in the freezer for surprise guests or a late-night treat.