Ingredients:
- 40 saltine crackers (about 1 sleeve)
- 1 cup unsalted butter (2 sticks)
- 1 cup packed brown sugar
- 2 cups semi-sweet chocolate chips
- 1/2 cup chopped pecans or walnuts (optional)
- Sea salt for sprinkling (optional)
Directions:
- Preheat oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper or aluminum foil, then arrange the saltine crackers in a single layer, covering the entire surface.
- In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and bring to a rolling boil. Boil for 3 minutes without stirring, ensuring the sugar dissolves fully and the mixture thickens.
- Immediately pour the hot caramel mixture evenly over the saltine crackers, spreading it gently with a spatula to cover all crackers.
- Bake in the preheated oven for 5 minutes until bubbly.
- Remove from oven and sprinkle the chocolate chips evenly over the hot caramel. Let sit for 5 minutes to allow the chocolate to soften.
- Using a spatula, spread the melted chocolate evenly over the caramel layer.
- If desired, sprinkle chopped pecans or walnuts and a light pinch of sea salt on top.
- Refrigerate the baking sheet for at least 2 hours or until the chocolate is set and the candy is firm.
- Once set, break into pieces and serve or store in an airtight container.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 2 hours 20 minutes
Kcal: 210 kcal per piece (based on 24 pieces) | Servings: 24 servings
Tips:
Use a rimmed baking sheet to prevent caramel from spilling over during baking.
For easy cleanup, line the baking sheet with foil, allowing you to lift the entire candy out once set.