- 35 saltine crackers (about one sleeve)
- 1 cup (220 g) packed dark brown sugar
- 1 cup (225 g or 2 sticks) unsalted butter
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 2 cups (10 to 12 ounces) chopped dark chocolate
Feel free to add 1/2 cup of chopped nuts or coconut flakes on top once you’ve poured the melted chocolate.
Prep time: 10 minutesCook time: 15 minutesYield: About 35 pieces
Jelly roll pan (10x15-inches)
1 Preheat the oven to 400F. Line the saltine crackers in a single layer on a jelly roll pan (10 x 15 inches). (Do NOT line the pan with foil or parchment; the crackers should easily release from the pan once cooled.)
2 Make the caramel: Place the brown sugar, butter and salt in a medium sized saucepan. Cook on medium heat, stirring frequently, until the butter melts. Continue to cook, stirring occasionally, for another 3 to 5 minutes, until the mixture comes to a boil and starts to darken. Remove from heat and stir in the vanilla extract.
(Note: You're not actually making caramel here, so you don't need to be as precise or worry about the temperature of the caramel. Just make sure it comes to a boil and wait for it to darken slightly, then continue.)
3 Pour the hot brown sugar mixture over the saltine crackers. Spread to evenly coat the crackers.
4 Move the pan to the oven and bake for 5 minutes. The caramel will be hot and bubbly.
5 Melt the chocolate: Place the chocolate in a microwave-safe bowl. Cook it in the microwave in 30-second intervals at full power, stirring between each cook time, until the chocolate has melted.
6 Pour the chocolate over the baked crackers: Once the crackers are done baking, remove from oven and allow to cool for 1 minute, until the caramel is no longer bubbling. Then pour the melted chocolate over the crackers. Use a spatula to spread the chocolate evenly over the top
7 Cool the crackers overnight: Let the crackers cool to room temperature then move to the refrigerator and cool over night.
8 "Crack" the crackers: The crackers will form a single sheet once cool. Remove form pan (it should just pop off) and cut into about 35 pieces. Store in an airtight container in the refrigerator for about a week.