Salty and sweet

I absolute love sweet and salty desserts, which is convenient because caramel desserts with salt are “in” right now. I found this recipe on another food blog, and made it the same night. No fancy ingredients are needed, which I love, as going to Safeway every single day is not my idea of a good time. This came out tasting kind of like toffee, but with a delicious, salty crisp on the bottom. I will absolutely be making these again and again!

Chocolate Caramel Crackers

  • 40 saltine carckers (enough to line a baking sheet)
  • 1 cup (2 sticks) unsalted butter (I used salted)
  • 1 cup packed brown sugar
  • Pinch of sea salt (I used kosher salt)
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups chocolate chips (I used semi-sweet)
  • 1 cup toasted, chopped almonds, pecans, walnuts, etc. (I used walnuts, which were delicious!)

Preheat the oven to 350 degrees. Line a baking sheet completely with foil, and then line the base with parchment paper (cut to fit if needed). Line the bottom of the baking sheet with crackers, covering all parts.

In a saucepan, melt the butter and brown sugar together, stirring over medium heat until it begins to boil. Once boiling, let it bubble for 3 more minutes, stirring well. (Watch carefully, it burns fast!) It will thicken a bit as it cooks. Remove from the heat and add the vanilla and salt, then quickly pour over the crackers. You’ll want to spread it quickly, as it will start to set as soon as its poured.

Bake the caramel-covered crackers for 15 minutes, watching carefully as it will bubble and corners might darken too quickly (and burn). Reduce the heat if you see this happening.

Remove from the oven and immediately cover with chocolate chips. Let stand for 5 minutes, then spread evenly across the caramel. Sprinkle with the chopped nutes. Once completely cool (the refrigerator seriously speeds this up), break into pieces and store in a container. It won’t last long!!!

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