Rolo Stuffed Ritz Crackers are the ultimate sweet and salty treat. Smooth milk chocolate on the outside covering 2 crispy, buttery crackers with the gooey caramel of a rolo sandwiched in between.
You will have a hard time eating just one.
Rolo Candy
Rolos are the perfect candy to stuff crackers with because they stay soft and gooey even after cooling. I’ve always like unwrapping these gold covered candies. Haven’t you?
The combination of chocolate and caramel is just perfect.
Rolos taste great on their own, but they taste amazing when combined with the saltiness of crackers. Add some more chocolate into the mix and you have what is perhaps my all time favorite snack.
Ingredients
- Ritz Crackers- I use 44 to make 22 sandwiches but you can make fewer then that if you wish.
- Rolo Candy- you will need one for each sandwich that you make.
- Milk Chocolate Chips- Semi-sweet can be used instead.
- Shortening- helps keep the chocolate from hardening too much. Can use coconut oil instead.
I melted chocolate chips (milk) with a little shortening (helps keep the chocolate from hardening as it cools) to create a chocolate coating- the same way I coat my Buckeye Balls.
You could also use chocolate bark.
If you wanted to make them look festive, you could decorate them with sprinkles. Just be sure to do it before the chocolate sets up so they stick.
Storage
Rolo Stuffed Ritz Crackers can be stored at room temperature once they firm up and will stay fresh in an airtight container for about a week.
How To Serve
They are perfect for an afterschool snack and make a great Christmas candy.
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Pin ItMore Sweet and Salty Candy Recipes:
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- Potato Chip Clusters
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- Crock Pot Nut Clusters
- Buckeye Pretzel Bites
Rolo Stuffed Ritz Crackers
Equipment
Ingredients
- 44 Ritz Crackers, or other buttery round crackers
- 22 rolo candies, unwrapped
- 2 1/2 cups milk chocolate chips
- 2-3 tablespoons shortening
Instructions
- Line a baking sheet with parchment paper and heat the oven to 300 degrees.
- Place 22 crackers on the baking sheet, bottom side facing up.
- Place a rolo on the center of each cracker.
- Place in oven for 5-6 minutes, until rolos are soft.
- Working quickly, Place second cracker on top of each one and lightly press down until rolo goes just to the edges. Let cool.
- In a medium heavy-bottomed saucepan, melt chocolate chips and shortening over low heat, stirring continuously.
- One at a time, dip cracker sandwiches in melted chocolate and place back on parchment paper.
- Refrigerate to firm up the chocolate.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally posted November 3, 2014.
Disclosure: This post contains affiliate links.
Can i use semi sweet chocolate chips instead of milk chocolate?
Yes 🙂
They look delicious . What kind of shortning do you use ??
I use Crisco Solid Vegetable Shortening. You can buy it in a can or in sticks.
These are easy, quick and delicious!
Made these for Christmas 2021 for my grandchildren.
I just made these and they turned out amazing. I added a cup of butterscotch chips with the milk chocolate. These will be a regular for Christmas time. Thanks for sharing your recipe.
Dear Christin, These look fabulous! I love the idea of crackers rather than cookies..I wouldn’t be able to stop at just one! xo, Catherine