This recipe won 2nd place at UCSD Sixth College's annual Chocolate Festival recipe contest in my freshman year (first place went to a chocolate souffle). Chocolate and caramel go hand in hand, but you'd never guess what this sweet's base is- saltine crackers! That's right. I got this recipe from a swim team kid's mom, who made it at our annual holiday party, and had a very hard time believing it. Of course, the crackers are unsalted, which does make a big difference, but still! How could something that you normally eat when you're sick or with soup possibly make such a sugary snack? I've tried using graham crackers as a base before (easier to break), but I've been told that it's a little too sweet that way.
Chocolate Toffee Crackers
(makes about 1 lb.)
- unsalted saltine crackers (enough to cover the pan)
- 1 cup (2 sticks) unsalted butter
- 1 cup packed brown sugar
- 12 ounces semisweet chocolate chips
- 2 cups sliced almonds or pecans (optional)
- Arrange a single layer of crackers with sides touching, but not overlapping, along the bottom of a shallow, non-stick baking pan. Preheat the oven to 375 degrees Fahrenheit.
- In a small saucepan, combine the butter and brown sugar over medium heat, stirring constantly until melted. Cook for two minutes once the mixture comes to a boil, then remove from heat and spread the caramel quickly over the crackers. Use a spatula to make sure the caramel covers all of the crackers, then add the nuts.
- Bake for 5 minutes, then remove from oven. Sprinkle the chocolate chips evenly over the pan. Wait several minutes for the chocolate to melt, then spread it evenly over the crackers.
- Refrigerate the crackers in the pan for 30 minutes. Remove and break into pieces- use a butter knife to gently break the crackers apart along the seams if you want neat pieces.