Chocolate Caramel Crackers
Total Time
30 minutes
Rating
0 out of 5 stars
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Ingredients
~36 pieces
- About 4 sheets matzo or approximately 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 (optional)
- 1 1/2 cups (9 ounces or 255 grams) semi- or bittersweet chocolate chips, or 9 ounces chopped semi- or bittersweet chocolate
- 1 cup toasted chopped almonds, pecans, walnuts or a nut of your choice (optional)
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Preparation
Step 1
Prepare your pan: Heat your oven to 350°F. Line an 13×18-inch (half-sheet) pan completely with foil, then line it again with parchment.
Step 2
Line the bottom of the baking sheet with matzo or crackers, covering all parts in a single layer.
Step 3
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.
Step 4
Once it has begun boiling, let it bubble for 3 more minutes, whisking it the whole time. Remove from the heat and add sea salt and vanilla, then quickly pour it over the matzo or crackers.
Step 5
Use an offset spatula to spread the caramel quickly over all the crackers.
Step 6
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.
Step 7
Remove from oven and immediately sprinkle with chocolate chips. Let stand 5 minutes, and then use an offset spatula to spread them in an even layer over the caramel.
Step 8
Sprinkle the chocolate with toasted chopped nuts and/or sea salt if desired.
Step 9
Cool completely, then break or cut into pieces and store in an airtight container.
Step 10
Save recipe for the next time?
Chef's notes
These crackers make an excellent ice cream topping when crumbled.
For an extra flavor, sprinkle with sea salt or toasted nuts.
