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Homemade Salted Chocolate & Ritz Nougat Bars photo

Salted Chocolate & Ritz Nougat Bars

These Salted Chocolate & Ritz Nougat Bars are a sweet and salty delight! No baking required, just pure indulgence with every bite.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Bars:
  • 2.5 sleeves Ritz Crackers crushed
  • 4 tablespoons butter melted
  • 1 cup granulated sugar
  • 4 tablespoons evaporated milk
  • 2 cups marshmallow fluff
  • 4 tablespoons smooth peanut butter
  • 1 teaspoon vanilla
  • 2 oz dark chocolate melted for topping
  • coarse sea salt for sprinkling

Equipment

  • Mixing bowls
  • 9x13-inch baking pan
  • Spatula
  • Microwave-safe bowl
  • Knife or pizza cutter

Method
 

Preparation Steps:
  1. Step 1: Prepare the Baking Pan. Line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal.
  2. Step 2: Crush the Ritz Crackers. In a mixing bowl, crush the Ritz crackers into fine crumbs.
  3. Step 3: Make the Nougat Mixture. Melt the butter in a saucepan, then stir in sugar and evaporated milk. Bring to a boil for about 5 minutes.
  4. Step 4: Combine with Marshmallow Fluff. Remove from heat and mix in marshmallow fluff, peanut butter, and vanilla until smooth.
  5. Step 5: Add the Cracker Crumbs. Fold the crushed Ritz cracker crumbs into the nougat mixture until fully incorporated.
  6. Step 6: Spread in the Pan. Transfer the nougat mixture into the prepared baking pan and spread evenly, pressing down firmly.
  7. Step 7: Melt the Dark Chocolate. Melt the dark chocolate in a microwave-safe bowl until smooth.
  8. Step 8: Top with Chocolate. Pour the melted chocolate over the nougat and spread evenly. Sprinkle coarse sea salt on top.
  9. Step 9: Chill and Slice. Refrigerate for at least 1 hour to set completely, then slice into bars.

Notes

  • Use high-quality dark chocolate for richer flavor.
  • Add chopped nuts for extra crunch.
  • Store in an airtight container in the refrigerator for up to a week.