Sea Salt Chocolate-Caramel Crackers
Known around our house as yummy crackers, these sea salt chocolate-caramel crackers hit the salty and sweet spot in all the right ways. Reminiscent of toffee, this delightful recipe will not disappoint. I usually make these crackers around the holidays, but they are a joy to eat any time of year!
Waiting on the crackers to set is the hardest part of making this recipe, in my opinion. There is a way to speed up the setting process. After my crackers have cooled to room temperature on the baking sheet, I place my baking sheet of into the fridge for 30-60 minutes for a quick set. Once they’re set, I break the crackers up and store them in the freezer because we like to eat these salty, sweet delights cold. Try making these YUMMY crackers. Be warned: they go quickly around our house, so you may want to make two batches!!
Sea Salt Chocolate-Caramel Crackers
Recipe details
Ingredients
- 1.5 sleeves of club crackers (I use Keebler Brand)
- 2 sticks or 1 cup of butter
- 1 cup of light brown sugar, packed
- 1/2 tsp of vanilla extract
- 1 12oz package of semi-sweet chocolate chips
- Hefty pinch of sea salt or kosher salt
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line an 11”x17” baking sheet completely with foil and then place parchment paper on the base of the foil lined baking sheet.
- Line the foil/parchment lined baking sheet with club crackers leaving no spaces and set aside. It took 52 & one-half club crackers to completely cover my baking sheet.
- In a heavy saucepan over medium heat, melt butter and light brown sugar together and stir occasionally until the mixture starts to boil. Once it comes to a boil, allow your sugar mixture to boil for 2-3 minutes, whisking frequently. Remove your sugar mixture from the heat and whisk in ½ teaspoon of vanilla extract. Quickly pour the caramel over your prepared baking sheet covered with club crackers. Immediately after pouring, spread the caramel quickly with a spatula because the mixture will start to caramelize and set soon after it’s poured.
- Place your caramel covered crackers into the oven preheated to 350 degrees Fahrenheit. Bake for 13-15 minutes, watching carefully to make sure the edges do not brown. Remove the crackers from the oven, the caramel will be bubbly. Immediately spread your semi-sweet chocolate chips over the crackers. Let stand for five minutes before spreading the chocolate chips with a spatula to completely cover the entire surface of the crackers. After the chocolate is spread, sprinkle the chocolate with a hefty pinch of sea salt or kosher salt. Once your crackers have completely cooled, break them into pieces and store them in an airtight container.
Tips
- These crackers would taste excellent with dark chocolate or milk chocolate morsels. Just make sure to use 12 oz of your favorite type of chocolate when making these yummy crackers.
- Waiting on the crackers to set is the hardest part of making this recipe, in my opinion. There is a way to speed up the setting process. After my crackers have cooled to room temperature on the baking sheet, I place my baking sheet of into the fridge for 30-60 minutes for a quick set.
Comments
Share your thoughts, or ask a question!
Can i just melt carsmel candies and use
I make these every Christmas but I use graham crackers. Very yummy too!