Ingredients
Method
- Line two 12-cup muffin pans with Christmas cupcake liners.
- Place one Ritz cracker in the bottom of each cupcake liner.
- In a saucepan over medium heat, melt the butter and brown sugar together, stirring frequently.
- Bring the mixture to a gentle boil and cook for 3 minutes, stirring, until thick and bubbly.
- Carefully spoon the hot caramel mixture over each Ritz cracker, covering the crackers evenly.
- Melt the chocolate chips in the microwave in 30-second intervals, stirring between each interval until smooth.
- Spoon the melted chocolate over the caramel layer in each cup and spread evenly.
- Immediately decorate with red, green and white Christmas sprinkles.
- Refrigerate for about 1 hour, or until the caramel and chocolate layers are completely firm.
- Remove from the muffin pans and serve in the festive liners. Store leftovers in an airtight container in the refrigerator.
Notes
Add the sprinkles right after spreading the chocolate, while it is still wet, so they stick. Spoon the caramel over the crackers while it is hot so it spreads evenly.