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Sea Salt Chocolate-Caramel Crackers Recipe

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3.9 from 10 reviews

Sea Salt Chocolate-Caramel Crackers are a delightful treat featuring crisp club crackers topped with a rich buttery caramel, melted semi-sweet chocolate, and finished with a sprinkle of sea salt for the perfect balance of sweet and salty flavors. This easy-to-make dessert combines crunchy texture with smooth chocolate and caramel, making it perfect for parties or casual snacking.

Ingredients

Base

  • 1.5 sleeves of club crackers (Keebler Brand recommended, approximately 52 & 1/2 crackers)

Caramel Topping

  • 2 sticks (1 cup) unsalted butter
  • 1 cup packed light brown sugar
  • 1/2 teaspoon vanilla extract

Chocolate Topping

  • 1 12oz package semi-sweet chocolate chips
  • Hefty pinch of sea salt or kosher salt

Instructions

  1. Prepare the baking sheet: Preheat the oven to 350°F (175°C). Line an 11”x17” baking sheet fully with aluminum foil, then place parchment paper on top of the foil to create a non-stick base.
  2. Arrange the crackers: Cover the entire baking sheet with club crackers, placing them side by side with no gaps. This will require about 52 and a half crackers to cover the sheet completely. Set aside.
  3. Make the caramel sauce: In a heavy saucepan over medium heat, melt the butter and light brown sugar together, stirring occasionally. Once the mixture begins to boil, continue boiling for 2-3 minutes while whisking frequently to create a smooth caramel. Remove the pan from heat and whisk in 1/2 teaspoon vanilla extract.
  4. Pour caramel over crackers: Quickly pour the hot caramel mixture evenly over the prepared crackers. Use a spatula to spread it swiftly and evenly as the caramel will start to set quickly.
  5. Bake the caramel-coated crackers: Place the baking sheet in the preheated oven and bake for 13-15 minutes. Keep a close eye on the edges to prevent browning. The caramel should be bubbly when done.
  6. Add chocolate topping: Remove the crackers from the oven and immediately sprinkle the semi-sweet chocolate chips over the hot caramel surface. Let the chocolate sit for 5 minutes to soften, then spread it evenly with a spatula to cover all the crackers.
  7. Finish with sea salt and cool: Sprinkle a generous pinch of sea salt or kosher salt over the melted chocolate. Allow the entire sheet to cool completely so the chocolate and caramel harden. Once cooled, break the sheet into pieces and store in an airtight container.

Notes

  • Use a heavy-bottomed saucepan to prevent burning the caramel.
  • Make sure to spread the caramel quickly after pouring as it sets rapidly.
  • Watch the baking carefully to avoid burning the edges of crackers.
  • The sea salt adds a beautiful contrast but can be adjusted to taste.
  • Store in an airtight container to keep the crackers crunchy and the chocolate fresh.

Find it online: https://bitezly.com/sea-salt-chocolate-caramel-crackers-recipe/