Chocolate Caramel Crack(ers)
19th April, 2009 - Posted by Emily - Comments
I found this recipe on the Smitten Kitchen and just had to try it. Chocolate and caramel: what’s not to love? I have made a recipe similar to this in the past (with a cookie crust), which I will have to write about some other time. I omitted the optional nut topping from the original recipe; I thought that it might be good topped with toasted coconut (think: Girl Scout Samoa cookies).
The original recipe calls for saltine or matzo crackers, but while standing in line at the deli at Kowalski’s, I found some water crackers (Minnesota Flats brand) that looked like they’d be perfect.
Chocolate Caramel Crack(ers)
Adapted from Smitten Kitchen
About 40 saltine crackers or one package of water crackers
1 cup unsalted butter, cut into a few large pieces
1 cup packed light brown sugar
A big pinch of sea salt
1/2 teaspoon pure vanilla extract
1 1/2 cups chocolate chips
1 cup toasted coconut (optional – see below)
1 cup toasted chopped almonds, pecans, walnuts or a nut of your choice (optional)
Extra sea salt for sprinkling (optional)
Line a 11×17 rimmed baking sheet with foil, then top with parchment paper. Preheat the oven to 350 degrees. Spread out the crackers into a single layer onto the prepared pan. Melt the butter in a saucepan over medium heat. Stir in the brown sugar. When the mixture comes to a boil, stir and cook for 3 minutes. Take the mixture off the heat, then add a pinch of sea salt and the vanilla (I used the vanilla my grandma brought me back from Mexico – thanks, Grandma!). Pour the caramel quickly onto the crackers, then spread evenly onto crackers with a spatula. Bake the crackers for 15 minutes (caramel will bubble) and make sure to keep an eye on it so it doesn’t burn. If it starts to brown too quickly, turn the heat down. Once you remove the crackers from the oven, immediately cover with chocolate chips. Let sit for 5 minutes so the chocolate can melt, then spread the chocolate evenly over the caramel. Top with nuts or toasted coconut. Let sit until hardened (or put in refrigerator to speed up the process). Once hardened, break into pieces and enjoy! The crack will keep for a few days.
Toasted Coconut
Spread coconut onto a baking sheet. Bake at 350 degrees for 5 minutes, toss, then bake 5 more minutes, until golden brown and toasty.
