🍬 Salted Caramel Christmas Crack 🍫
Ingredients
35–40 plain saltine crackers (1 standard sleeve; enough to cover a 10x15-inch jelly roll pan in a single layer)
1 cup (226 g) unsalted butter
1 cup (200 g) packed light or dark brown sugar
½ tsp fine sea salt or kosher salt (plus extra for finishing, optional)
1 tsp pure vanilla extract
2 cups (340 g) high-quality milk or semi-sweet chocolate chips (Guittard, Ghirardelli, or similar recommended)
Instructions
Prep the Pan: Preheat your oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with heavy-duty aluminum foil, leaving overhang on two sides for easy removal. Arrange saltine crackers in a tight, single layer—snapping a few to fill gaps if needed.
Make the Caramel: In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar and ½ tsp salt. Bring to a gentle boil, stirring constantly for the first minute. Once boiling, stop stirring and let it bubble steadily for exactly 3 minutes (use a timer).
Add Vanilla: Remove the saucepan from heat and carefully stir in the vanilla extract—it will bubble up slightly.
Coat the Crackers: Immediately pour the hot caramel evenly over the crackers. Use a heat-safe spatula to gently spread it into all corners, ensuring every cracker is covered. Work quickly but carefully—the mixture sets fast.
Bake Briefly: Place the pan in the preheated oven and bake for 5 minutes, or until the caramel is bubbling vigorously across the entire surface.
Melt the Chocolate: Remove the pan from the oven and immediately scatter the chocolate chips in an even layer over the hot caramel. Let sit undisturbed for 5 minutes to soften.
Spread & Finish: Using an offset spatula or the back of a spoon, gently spread the melted chocolate into a smooth, even layer. If desired, sprinkle lightly with flaky sea salt for contrast.
Chill to Set: Transfer the pan to the refrigerator and chill for at least 2 hours, or until the chocolate is completely firm and crisp to the touch.
Break & Serve: Lift the slab out using the foil overhang. Place on a cutting board and break into rustic shards by hand or cut into squares with a sharp knife. Store in an airtight container in the fridge for up to 2 weeks.
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