Comments on: Ritz Christmas Crack Cookies Recipe

By: Heather Painchaud

Heather Painchaud — Sat, 27 Dec 2025 07:46:41 +0000

In reply to Elayne Pedley. Keeping it warm should help to maintain the consistency but at the three minute mark you don't have to worry about temperature, over heating can lead to separating and burning the sugar (it's happened to me!)

By: Elayne Pedley

Elayne Pedley — Fri, 26 Dec 2025 15:28:14 +0000

These were delicious! My mom used to make these on a sheet pan, but I like this version for its cute presentation in the cupcake liners. Adds a bit of portion control too! Grandkids have nut, egg and sunflower oil allergies so this was a perfect holiday treat to bring over on Christmas Day. Do you have a suggestion for maintaining the proper consistency of the sugar/butter mixture in the pan while filling the 24 liners? I did it as quickly as possible but the mixture began to separate before I started the second muffin pan. I turned the heat back on the mixture, used a candy thermometer to 275-300, but then the sugar started to burn a bit while I tried to quickly spoon it out. Thank you for this amazing recipe!

By: Heather Painchaud

Heather Painchaud — Wed, 24 Dec 2025 06:35:19 +0000

In reply to Sandra Houy. Dang! Sorry that it didn't work out - I wonder if it was boiling too long, mine will separate if heated for too long.

By: Heather Painchaud

Heather Painchaud — Wed, 24 Dec 2025 06:33:41 +0000

In reply to CAT. 1 cup (2 sticks) of butter yes, it should be brought to a boil together, stirring constantly and will thicken into a toffee-like consistency. If you boil too long it will separate and burn. The brown sugar should be lightly packed into 1 cup.

By: Heather Painchaud

Heather Painchaud — Wed, 24 Dec 2025 06:27:59 +0000

In reply to Cindy. Thanks Cindy!

By: Heather Painchaud

Heather Painchaud — Wed, 24 Dec 2025 06:20:37 +0000

In reply to Cassie. I have not tried this with dairy free butter so I cannot say...

By: Sandra Houy

Sandra Houy — Tue, 23 Dec 2025 22:13:06 +0000

In reply to Kk.

I just tried this recipe and followed it to a T! My butter and brown sugar separated and would not combine. Very disappointing. And I use the candy thermometer to get it to 270° to 280°.

By: Jennifer

Jennifer — Tue, 23 Dec 2025 02:56:11 +0000

Super sweet!

By: CAT

CAT — Mon, 22 Dec 2025 19:17:29 +0000

Hi! I’ve tried the recipe but the butter and dark brown sugar did not mix well. It seems like I had too much butter.i need two sticks right? Should the brown sugar be packed?

By: Kristen B

Kristen B — Mon, 22 Dec 2025 15:11:34 +0000

Appreciate the simplicity of the recipe, but if you’re using muffin tin liners you absolutely need to grease them. Also, to get the chocolate ratio right you need to use closer to 1 tablespoon of chips, which makes spreading more challenging.