Deb’s Ranch Crackers

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• Why I Love This Recipe
• Visual Walk-Through of the Recipe

• Video
• Frequently Asked Questions
• Ratings

They Hit Every Time.

Sometimes (*every day in December) I find myself wanting to end the day by watching a Christmas movie with a non-alcoholic beer or a rosemary pom spritzer, and – critically – a little bowl of munchies. It is literally a nightly hunt around the house. Cookies aren’t it, nuts are too healthy, chips aren’t homey enough.

And Ranch Crackers are always, always, always right for this moment.

I asked my mom to get the recipe from her friend, who is the mom of my childhood best friend, and also mom to the beloved Tenor Chef?! Lots of small world connections here, which is very on brand for Ranch Crackers as they seem to have been the dominating snack of the 90s in small towns throughout the Midwest. ♡

When I posted these on Instagram, so many of you responded with your memories: “oh, my grandma used to make those!” or, “I love those and haven’t thought of those in years!” or “I use to dig out the extra ranch-coated ones from the bottom of the ziplock bag!” (Same.)

So for a salty snack moment, a bit of Midwestern 90s nostalgia, and a salty-tangy, dill-drowned snack that hits every time, I present to you today: Deb’s Ranch Crackers.

Bring to a party, throw on top of soup (amazing), or eat a little bowl of them every night on the couch while watching TV like me. Enjoy!

Let’s Make These Lil Yummies.

1

Mix it all up!

Everything in one bowl!

2

Bake Em Up!

Yes, they are that easy. (I added a bit of everything seasoning to the left side of the pan! and please appreciate the amount of dill on the right side!) I wish you good luck not eating them all!

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Deb’s Ranch Crackers

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• Author: Lindsay (recipe from my childhood friend’s mom, Deb!)
• Total Time: 25 minutes
• Yield: 8-10 servings

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Ingredients

Units

Deb’s Ranch Crackers

• 1 bag of oyster crackers (9–10 ounces)
• 1 packet of ranch seasoning (I use the 1-ounce packet of Hidden Valley ranch)
• 1/2 cup vegetable oil, or 1/2 cup butter, melted and cooled (see notes)
• 1 teaspoon dried dill (2 teaspoons if you love dill like I do)

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Instructions

1. Preheat the oven to 250 degrees.
2. Whisk the ranch seasoning, oil, and dried dill together. 
3. Pour mixture over the oyster crackers in a large bowl. Stir gently to combine. (Taste and adjust at this point and make them your own! Add some red pepper flakes, extra garlic or onion powder, etc.)
4. Transfer to a sheet pan; bake for 15-20 minutes until dried. You’re done! They’re SO GOOD.

Notes

You can use either butter or oil – I prefer oil because I’ve found they stay crispier.

Dried dill works better than freeze dried dill, in my experience! It’s a bit more finely ground and has a more potent flavor. 

The same method would work with pretzels, cheez its, mini saltines, or popcorn!

As written these will be fairly concentrated! If you like a less-concentrated ranch cracker, use two bags of crackers instead of one. (But for me – I love a cracker with tons of ranch flavor on it!)

• Prep Time: 5 minutes
• Cook Time: 20 minutes

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FAQ For These Ranch Crackers

How do you serve these?

Set them out in a bowl for snacking! Or a “crouton” for soup – so fun and delicious! I especially love them on tomato soup – either this amazing tomato soup (or, if you’re tight on time, this extra easy tomato soup).

Where do you get the crackers?

I like the tiny oyster crackers (aka soup crackers) and I especially like the ones from Target (Good and Gather brand). They have a fun hexagon shape. The ones I used in this post were the Nabisco Premium brand.

Can you use butter?

Yes, you can use butter or oil for this recipe. I find that oil keeps the crackers crispier whereas the butter gives you a slightly softer cracker, so I prefer to use oil.

Can you use another seasoning besides ranch?

Yes! You can add a seasoning to the ranch, or you can replace it with something else altogether! Everything Bagel seasoning is fun, and Trader Joe’s has a bunch of fun spice mixes that would be fun to play with!

How do you store these?

I keep them in an airtight container, sometimes in the fridge (not sure why – they don’t need that, but it’s just how we do it)!

Can you do this with other things besides oyster crackers?

Yes! Pretzels, popcorn, cheez-its, you name it!

Can you use something else besides a packet of ranch?

Yep, here’s a link to a homemade ranch seasoning mix!

Throw The Crackers On Top Of These Soups

5 Ingredient Tomato Soup

Lemon Rosemary Chicken Soup

Crockpot Chicken Gnocchi Soup

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Dulce De Leche Tiramisu

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• Why I Love This Recipe
• Visual Walk-Through of the Recipe

• Video
• Frequently Asked Questions
• Ratings

Watch How To Make This Tiramisu

This Is My New Favorite Dessert.

There’s nothing that currently tops it. It’s the creamy dulce de leche layer + the espresso-soaked ladyfingers all hugging each other in one creamy, delightful slice. It has my whole heart.

My all-time favorite desserts list:

• chocolate chip cookies
• peach cobbler
• the chocolate patticake from Yum! Bakery
• and now, this tiramisu.

In the last two years, I’ve bought an embarrassing number of little individual tiramisu cups from our local “fancy” grocery store (shoutout to Kowalski’s). They have a specific variety in their bakery case that is called Dulce De Leche Tiramisu, and it is my all-time favorite.

So, basically what I did is I made it myself. Here’s a picture of me side-by-side testing it…

And determining that THIS HOMEMADE TIRAMISU IS EVEN BETTER! *wipes a tear*

I made this recipe in classic whole-pan form, which works so beautifully for an ooh-ahh show-stopping dessert at a dinner party or a holiday meal. I fully plan to make this for Christmas dessert every year from here on out.

And here’s the kicker: it’s shockingly easy to make, and actually needs to be made ahead! THE CONVENIENCE!

Since this version doesn’t include alcohol, the key to next-level success is using truly rich, dark espresso for soaking the ladyfingers. Technically you can use any strong coffee, or homemade espresso from a powder. But if you want to really knock your own socks off, go to Starbucks and order 5-6 espresso shots (decaf, in my case) to use for soaking. Or use an espresso maker if you have one at home.

You will die of joy. The richness! The depth! Contrasted with that sweet, creamy layer that tastes just subtly of dulce de leche – it’s SO incredible.

How To Make This Recipe

1

Mix Up Bowl 1!

Egg yolks and sugar, then mascarpone cheese.

2

Mix Up Bowl 2.

The heavy whipping cream and dulce de leche! I use a can of dulce de leche (not the whole thing – just a dollop).

3

Combine Bowl 1 and Bowl 2.

This is where it becomes MAGICAL. The fluffy, heavy-but-light, silky consistency of this is unreal.

4

Soak Ladyfingers and Layer.

Use strong espresso! Use strong espresso! Use strong espresso! We want a layer of ladyfingers, then cream, then ladyfingers, then cream.

5

Finish!

I’d recommend popping this in the fridge for a minimum of 4 hours, but ideally more like 12-24 hours for the best consistency to serve. It’ll set and get easier to cut and serve in clean slices as it chills in the fridge – plus, those ladyfingers will absorb some moisture and the whole thing is just so divine.

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Dulce De Leche Tiramisu

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• Author: Lindsay
• Total Time: 30 minutes
• Yield: 12 servings

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Description

Creamy dulce de leche layered with espresso-soaked ladyfingers in one delightful slice! This Dulce De Leche Tiramisu is my new favorite dessert.

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Ingredients

Units

Bowl 1: 

• 6 egg yolks
• 3/4 cup granulated sugar
• 1 1/2 cups mascarpone (see notes)

Bowl 2: 

• 1 1/2 cups heavy cream
• 1/4 cup + 2 tablespoons dulce de leche (I use this canned dulce de leche, which I buy at Target or Cub Foods)
• pinch of salt to taste

Layering:

• 3 4.4–ounce boxes of soft ladyfingers (I am very loyal to St. Michel soft ladyfingers – absolutely perfect with a little sugar crunch on top)
• 2 cups strong coffee or espresso (can be decaf but highly recommend that it is rich, dark, and strong)
• 1/2 cup cocoa powder
• chocolate bar for shaving / topping

*This section contains affiliate links.

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Instructions

1. Mix Bowl 1: Mix egg yolks and sugar with electric mixer until smooth. The mixture should “ribbon” off the end of the beaters in a silky, steady stream. Make it look smooth and creamy, basically. Add the mascarpone cheese and beat again until combined.
2. Mix Bowl 2: Beat the heavy whipping cream on high for 1-2 minutes until you get whipped cream. Add dulce de leche, mix again, and add a pinch of salt to taste. 
3. Combine Bowls: Fold whipped cream into the egg and mascarpone mixture. WARNING: IT WILL BE DIVINE.
4. Pan Prep: Grab an 11×7 pan (a 9×13 will work, as will honestly any shape or size of pan, but 11×7 is my favorite). Use a fine mesh strainer to dust the bottom of your pan with cocoa powder. This helps absorb excess moisture from the espresso so it doesn’t get too wet.
5. Layer: Dip ladyfingers very briefly in the espresso; turn to coat (I give a slow count of 3 while flipping each one – back side, front side, back side again and remove). You don’t want these in the espresso for a very long time or the whole thing will fall apart. Ladyfingers should cover the bottom of the pan. Layer half the creamy mixture on top of the ladyfingers; repeat ladyfingers layer, then finish with the rest of the creamy layer. Finish with a dusting of cocoa powder again, and/or shaved chocolate.
6. Fridge: Cover with plastic and transfer to the fride. Let it set for 4 hours minimum, but ideally 12-24 hours.
7. You’re Done! Yum! Cut and serve straight out of the fridge. Finish slices with more cocoa powder or chocolate shavings on top if you want. Absolutely incredible. 

Notes

Mascarpone Amount: If you only want to buy and use one container of mascarpone, which is 8 ounces, you can do that – it still works. 🙂 I wrote the recipe with 1 1/2 cups of mascarpone (one and a half containers, basically) because I prefer the consistency of that creamy layer with a little more mascarpone in there!

• Prep Time: 30 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Bake
• Cuisine: Italian

Keywords: tiramisu recipe, dulce de leche tiramisu, dessert recipe, Italian dessert

Did you make this recipe?

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Three More Favorite Desserts For A Crowd

The Best Soft Chocolate Chip Cookies

The Best Peach Cobbler

The Best S’Mores Bars

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