Chocolate Caramel Crackers

Food

Audio By Carbonatix

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.