Description
Saltine crackers coated with baked brown-sugar butter toffee, a dark chocolate layer and a little flaky salt.
Ingredients
Scale
- 40 crackers Plain saltine crackers
- 1 cup Unsalted butter
- 1 cup Light brown sugar, packed
- 12 ounces Dark chocolate chips or chopped dark chocolate
- 1/2 teaspoon Flaky sea salt
Instructions
- Heat oven to 350 F (175 C). Line a 10-by-15-inch rimmed pan with parchment up the sides. Arrange about 40 saltines in one snug, even layer, trimming the final row if needed.
- Melt 1 cup unsalted butter with 1 packed cup light brown sugar in a heavy saucepan over medium heat, stirring until combined. Once bubbling evenly, simmer about 3 minutes while stirring carefully; hot sugar can spatter.
- Immediately spread the hot toffee over crackers. Bake about 5–7 minutes until bubbling across the surface. Remove carefully and set on a heat-safe rack; do not touch liquid toffee.
- Scatter 12 ounces dark chocolate over hot toffee, wait about 2–3 minutes for it to soften, then spread gently to the edges. Sprinkle 1/2 teaspoon flaky sea salt across the surface.
- Cool about 20 minutes, then refrigerate at least 45 minutes until fully firm. Lift out by parchment and break into about 40 cracker-size pieces. Store covered and chilled until storage quality is tested.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 65 minutes, included in the total.
Working estimate: 15-minute setup/spreading; about 3 minutes bubbling caramel and 5–7 minutes oven; roughly 20 minutes room cooling plus at least 45 minutes chill before breaking. Actual set test pending.
- Prep Time: 15 minutes
- Chilling, resting or cooling: 65 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: One of approximately 40 irregular cracker-size pieces from a 10-by-15-inch pan; breakage and actual weights pending