About This Recipe
Caramel Chocolate Cracker Cookies are a layered confection featuring saltine crackers topped with homemade caramel, melted chocolate, and optional nuts. This no-bake dessert combines sweet and salty flavors in a crisp treat.
Why You’ll Love This Recipe
- Requires only 5 simple ingredients
- No baking necessary – minimal oven use
- Balances sweet caramel and chocolate with salty crackers
- Customizable with various toppings
- Quick preparation time
Ingredients
- 40-50 saltine crackers (1 sleeve)
- 1 cup (230g) unsalted butter
- 1 cup (200g) packed brown sugar
- 2 cups (350g) semi-sweet chocolate chips
- 1 cup (120g) chopped nuts (optional; pecans, walnuts, or almonds recommended)
Step by Step Instructions
- Preheat oven to 350°F (175°C). Line a 10×15-inch rimmed baking sheet with aluminum foil.
- Arrange saltine crackers in a single layer on the baking sheet, covering the entire surface.
- Combine butter and brown sugar in a saucepan. Bring to a boil over medium heat while stirring constantly.
- Boil mixture for 3 minutes without stirring until it thickens slightly.
- Immediately pour hot caramel evenly over crackers. Spread gently with a spatula.
- Bake for 5 minutes until caramel is bubbly across the entire surface.
- Remove baking sheet from oven. Sprinkle chocolate chips evenly over hot caramel.
- Let chocolate soften for 2-3 minutes, then spread evenly with a spatula.
- Immediately sprinkle with chopped nuts (if using), gently pressing them into the chocolate.
- Cool completely at room temperature. Refrigerate for 1 hour to set completely.
- Break into irregular pieces. Serve at room temperature.
FAQ
Q: Can I use other crackers?
A: Saltines are traditional for their salt content, but unsalted matzo or graham crackers may be substituted.
Q: Why did my caramel crystallize?
A: This occurs if sugar isn’t fully dissolved. Stir constantly until boiling begins, then avoid stirring.
Q: Can I use milk or dark chocolate?
A: Yes, any chocolate type works. Semi-sweet balances sweetness best.
You Must Know
- Use a rimmed baking sheet to contain caramel
- Work quickly when spreading caramel and chocolate
- Cool completely before breaking to prevent crumbling
- Hot caramel is extremely viscous – avoid skin contact
Storage Tips
- Store in an airtight container at room temperature for up to 1 week
- Layer between parchment paper to prevent sticking
- Freeze for up to 3 months in sealed containers
- Thaw frozen cookies at room temperature for 30 minutes before serving