Serves 20
35 min
Sweet and Saltines
Recipe GLPR4ca9c26f7f07a2
A decadent no-bake-style toffee cracker treat with a buttery caramel layer and melted chocolate coating. Saltine crackers are topped with a bubbly brown sugar and butter toffee, then finished with semisweet chocolate and chilled until firm. Perfect for satisfying sweet cravings with a delightful salty-sweet contrast.
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Ingredients
Cooking spray
35 to 40 saltine crackers
2 sticks butter
1 cup light brown sugar
8 ounces semisweet chocolate chips
Directions
Preheat your oven to 425°F. Line one large jelly-roll pan (or two smaller ones) with aluminum foil and coat generously with cooking spray.
Arrange the saltine crackers in a single layer on the prepared pan with the salt side facing down.
In a medium saucepan over medium heat, combine the butter and light brown sugar. Stir occasionally until the butter melts completely and the mixture comes to a boil. Continue cooking for a few minutes until the mixture deepens to a rich caramel color.
Remove the saucepan from the heat. Carefully pour the hot caramel mixture evenly over all the crackers, making sure to coat them thoroughly.
Place the pan in the preheated 425°F oven for 3 to 5 minutes, until the caramel is bubbly across the entire surface. Watch carefully to prevent burning.
Remove the pan from the oven and immediately scatter the semisweet chocolate chips over the hot caramel layer.
Allow the chocolate chips to soften for 1 to 2 minutes, then use a knife or offset spatula to spread them into an even layer over the crackers.
Transfer the pan to the freezer and chill for 15 to 20 minutes until the mixture is completely firm and cold to the touch.
Remove the pan from the freezer and break the toffee-chocolate mixture into bite-sized pieces by hand or with a knife.
Store the pieces in an airtight container at room temperature for up to one week.
