Next, I take one Ritz cracker and dip it into the melted butter, making sure it’s fully coated. Using a fork (or my fingers, if I’m feeling adventurous), I lift it out and shake off any excess butter. Then, I roll the cracker in the cinnamon-sugar mixture, ensuring it’s covered on all sides. It’s such a satisfying moment, watching the sugar cling to the buttery surface! I place each coated cracker on the baking sheet, leaving a little bit of space in between them. I repeat this process until all the crackers are coated.
Once I have all the coated Ritz crackers lined up, I pop them in the preheated oven for about 10 minutes or until they turn golden brown and crispy. The aroma wafting from the oven is just heavenly! After they’re done baking, I let them cool on a wire rack for a few minutes. This cooling step is essential since it allows them to crisp up nicely, giving you that perfect bite every time.
After letting them cool, I can hardly wait to take a bite! The combination of the crunchy texture and the sugary coating is simply divine. I usually serve them warm, but they’re delicious at room temperature too!
Pro Tips for Best Results
I always recommend using unsalted butter for this recipe because it allows you to control the saltiness. Since Ritz crackers already have that buttery flavor, adding salt can make them too rich. I tested this three ways—once with salted butter, once with unsalted, and finally with a sprinkle of sea salt on top. Unsalted won every time for me!
Another tip I have is to make sure not to overbake them. I’ve learned the hard way that a minute or two can make a significant difference between crispy and burnt. Keep a close eye on them as they near the ten-minute mark to ensure they achieve that perfect golden color.
Lastly, if you’re serving these bites at a gathering, consider making double or triple batches. I swear the first batch always disappears in a flash! I love to present them in a cute bowl on the table, but I also hide a few in the kitchen just for me.
Common Mistakes to Avoid
One common mistake I’ve made in the past is not cooling the melted butter before dipping the crackers. If the butter is too hot, it can cause the crackers to get soggy instead of maintaining their crunch. Trust me, subpar texture will ruin the experience! Always allow your melted butter to cool slightly. (See the next page below to continue…)