Caramel Delights


40 min


20 min


1 hour


36 cookies


10 oz sweetened coconut flakes, toasted

12 oz chocolate candy coating

1 package Ritz Crackers


½ c butter

½ c heavy cream

3 T water

¼ c light corn syrup

1 c sugar

Preheat oven to 350ºF. Spread the coconut flakes evenly on a lined sheet pan. Toast in the oven, stirring occasionally, until flakes are golden brown. Set aside.

Before turning on the heat, add sugar, water and corn syrup to a medium saucepan and stir to combine. Turn the heat on to medium and cook sugar until it is golden in color. About 5-10 minutes

** Note: Caramel will burn very quickly so keep an eye on the sugar and DO NOT STIR.

Once the sugar is golden brown, carefully add the butter and cream. The mixture will violently bubble so add these gradually while stirring with a whisk. This will cause the sugar to cool. Bring the caramel back up to 240-245ºF and remove from heat. This should take an additional 5-10 minutes.

Mix caramel and ¾ of the coconut flakes together and let sit until cool enough to handle.

Alternate Method:

Melt soft caramel candies in a saucepan over medium heat, while stirring to prevent burning. Mix caramel and ¾ of the coconut flakes together and let sit until cool enough to handle.

Melt chocolate candy coating in a heatproof bowl. Dip the underside of Ritz crackers into the chocolate and lay chocolate side down on parchment or silicon lined sheet pans.

Spoon about a teaspoon of caramel mixture on each cracker. Spread and smooth out caramel on the crackers (I used my fingers).

Sprinkle remaining toasted coconut on top of the caramel topped crackers. Slightly press down the coconut flakes so it sticks into the caramel.

Drizzle remining chocolate on top of the caramel and coconut and let cool at room temperature.