Chocolate Caramel Crackers
Food
Audio By Carbonatix
By Aimee McCullough, editor in chief
Chocolate Caramel Crackers
**adapted from Smitten Kitchen
Ingredients:
- About 40 saltine-style crackers
- 1 cup (8 ounces or 225 grams) unsalted butter, cut into a few large pieces
- 1 cup (190 grams) packed light brown sugar
- Sea salt, preferably flaky
- 1/2 teaspoon vanilla extract
- 9 ounces chopped semi- or bittersweet chocolate
- 1 cup toasted chopped almonds (optional)
A few notes on making these:
- Watch these carefully in the oven as they can burn somewhat quickly.
- Add salt sparingly after coating with chocolate as the saltines are already salty.
- An offset spatula makes quick work of spreading the caramel and chocolate on the crackers.
Instructions:
- Heat your oven to 350°F.
- Line an 13×18-inch (half-sheet) pan completely with foil, then line it again with parchment. (The foil will keep your pan neat and the parchment will keep the crackers from sticking to the foil.)
- Line the bottom of the baking sheet with saltine crackers, covering all parts in a single layer.
- Make the caramel/toffee:
- In a medium saucepan, melt the butter and brown sugar together, and whisk it over medium heat until it begins to boil.
- Once it has begun boiling, let it bubble for 3 more minutes, whisking it the whole time. The butter and sugar will come together, and the mixture will thicken a little as it cooks.
- Remove from the heat and add a couple pinches of sea salt and vanilla, and then quickly pour it over the crackers.
- Use an offset spatula to spread the caramel quickly over all the crackers, as it will begin to set as soon after it is poured.
- Bake the caramel-covered crackers for 13 to 15 minutes, watching carefully as it will bubble and the corners might darken too quickly and/or burn—reduce the heat if you see this happening.
- Remove from oven and immediately sprinkle with chocolate.
- Let stand 5 minutes, and then use an offset spatula to spread them in an even layer over the caramel.
- Sprinkle the chocolate with toasted chopped nuts and sea salt.
- Cool, (place in freezer if desired) then break or cut crackers into pieces and serve.
- Place in an airtight container to store.
