Sea Salt Chocolate-Caramel Crackers
Also known around our house as, YUMMY crackers. I’ve been making this recipe of sea salt chocolate-caramel crackers for over a decade now. These chocolaty, caramel crackers hit the salty and sweet spot in all the right ways. Adapted from this David Lebovitz chocolate-covered caramelized matzoh crunch recipe, these crackers are reminiscent of toffee and will not disappoint. You will need the following ingredients to make my adapted version of this recipe:
1.5 sleeves of club crackers (I use Keebler Brand)
2 sticks or 1 cup of butter
1 cup of light brown sugar, packed
½ tsp of vanilla extract
1 12oz package of semi-sweet chocolate chips
Hefty pinch of Maldon Sea Salt or Kosher Salt
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.
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!!
-XOXO-
Sally
Sea Salt Chocolate-Caramel Crackers
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
- ½ tsp of vanilla extract
- 1 12oz package of semi-sweet chocolate chips
- Hefty pinch of Maldon Sea Salt or Kosher Salt
- 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 baking sheet.
Instructions
- Line the foil/parchment lined baking sheet with club crackers leaving no spaces and set aside. It took 52 & one-half 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 well. Remove your sugar mixture from the heat and whisk in ½ teaspoon of vanilla extract. Quickly pour this mix 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 at room temp or in the freezer.