Originally posted September 03, 2011

chocolate caramel crack (as in crackers)

chocolate caramel crack (as in crackers) by joanie

I saw a picture of these on Serious Eats and knew then and there I had to try the recipe. They were super easy to make. The two things I plan to improve in the future: 1) the texture. The backside of the crackers remained a little sticky. I want to develop a caramel that dries less tacky; and 2) nuts! This thing is almost too rich. I think nuts (perhaps almonds or pistachios) would be great at balancing the flavor. Smitten kitchen has a similar recipe with nuts as an option. She also dabbles in matzo as a substitute for saltines.
http://smittenkitchen.com/2009/04/chocolate-caramel-crackers/

Ingredients

  • 2 dozen saltine crackers
  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 1/2 tsp vanilla
  • 12 oz of good dark chocolate*
  • * I used a box of Trader Joes "The Dark Chocolate Lover's Chocolate Bar," which is 85% cacao and comes in 2 blocks comprised of 24 squares. When it's time to use the chocolate, you simply put 1 square on each saltine, which makes it easy to ration.
24 pieces of crack

Directions

Preheat oven to 350ยบ.

Line a cookie sheet with parchment paper. Tightly line saltines salt-side-up on the parchment paper. While it's nice to pack the tray from rim to rim to prevent the crackers from moving as you spread stuff on them, I have found that if you're careful, this is not necessary. It's just easier.

Melt butter in a small pot on medium heat. Add brown sugar and vanilla. As the mixture starts to bubble--and before it starts to congeal in a weird way (you'll know what I mean)--take it off the heat and spread it on all the crackers.

Place in the oven for 5 minutes, or until the butter starts to bubble. Remove.

Break up the chocolate into smaller pieces. Right when the pan comes out of the oven, add a bit of chocolate to each saltine. As they melt, spread the chocolate so that the entire saltine is covered.

Refrigerate for at least an hour. Once cold, break pieces apart and serve.

15 minutes

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Adapted from

Serious Eats

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