This recipe has been known in my family for the last two years, as “That awesome thing that Annie makes every Christmas with the crackers and the chocolate”. Annie is my sister, and she’s the evil genius behind this highly addictive recipe. I’ve seen it made with matzoh before, especially during Passover, but I had never seen the salted cracker variety version.
I, being an avid lover of pretty much anything that’s salty and sweet was instantly hooked the moment I tasted the buttery rich salted caramel poured over saltines and baked until golden and toffee-like. The generous coating of quality dark chocolate over the salted caramel covered crackers is genius alone; but then brilliantly topped with toasted pecans (or other nuts of your choice) which add a hearty and earthy element to the sweet and salty concoction. A smattering of sea salt at the end puts this delectable little treat at the apex of delicious, in my opinion.
Did I mention, also, the thing I love most about this recipe? It has so few ingredients, it bakes up in a few short minutes and is always an instant hit no matter where you bring it. Notice, I say “where you bring it” because I don’t ever keep this in my house unless it’s brought to me, which is once a year by my sister and every year I curse her and thank her simultaneously while I go ahead and eat all of it over the next
week two days (being honest here).
If I kept this in my house all the time, I’d never stop eating it and while that sounds like heaven, it probably would end up..eh… not so cute.
That’s all I’ll say, as this one speaks for itself.
Try it once, and you’ll be hooked for life. That’s both a warning and a promise.
I hope you all enjoy this little sweet treat and have a wonderful week!
Salted Chocolate and Caramel Cracker Bark
Recipe courtesy of my sister, Annie
About 40-42 salted crackers (I used saltines)
1 cup butter, cut into chunks
1 cup, packed, brown sugar
Dash of sea salt +more for finish
1 teaspoon pure vanilla extract
2 cups quality semi-sweet chocolate chips
3/4 cup chopped pecans or other nuts of your choice, lightly toasted
- Preheat the oven to 350°F. Wrap the topside of a 11 by 17 inch baking sheet in foil, and cut a piece of parchment to fit the bottom of the baking sheet
- Place crackers in a single layer, covering as much of the baking sheet as possible. Note: the crackers don’t fit perfectly so you will have a gap at 2 of the 4 edges.
- In a small or medium heavy-duty saucepan, melt the butter and brown sugar together over medium-low heat, stirring occasionally until it begins to boil. Once it begins to bubble, reduce heat to low and leave it unstirred and boiling for 2-3 minutes over low heat.
- Remove from the heat and add the salt and vanilla and mix that in quickly and thoroughly then pour over the crackers quickly and spread with a rubber spatula or the back of a metal spoon.
- Bake in preheated oven for about ten minutes, while watching carefully as the caramel bubbles over the saltines for ten minutes. Remove from oven after 10 minutes (or at the most 13 minutes).
- Immediately pour the chocolate chips over the caramel crackers in a single layer and let them melt for five minutes before spreading over the sheet of caramel crackers. Sprinkle with chopped nuts and a bit of evenly and lightly distributed sea salt for finish.
- Leave to cool completely and break into pieces before serving.
Note: the corners of this are prone to burning in the original recipe. When they begin to darken quickly, it’s done. Because of this I reduced the original baking time from 15 minutes to ten-thirteen minutes and still got excellent toffee-like results.
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