April usually makes this around Christmas. It’s really good.
Ingredients:
- 1 Sleeve Club crackers. Saltines may also be used
- 1 Cup unsalted butter
- 1 Cup packed light brown sugar
- 1/8 Teaspoon (sea) salt
- 1½ Teaspoons vanilla extract
- 12 Ounces chocolate chips; milk, dark or semi-sweet or a mixture
- Chopped pecans or other chopped or sliced nuts (optional)
- Course ground Kosher salt (optional)
Directions: Preheat oven to 400° F
Line a large baking sheet with parchment paper or foil. Spray with Pam. Arrange crackers on the baking sheet in a single layer so the edges almost touch.
Heat butter and brown sugar in a saucepan on medium heat. Bring to a boil stirring frequently. Simmer 2-3 minutes. Remove from heat and stir in salt and vanilla. Pour the sauce over the crackers and spread evenly to coat the crackers. Bake for 6 minutes.
Remove from oven. Sprinkle chocolate chips over the caramel. Let stand to melt for 5 minutes then spread the chocolate into an even layer on top of the caramel. Refrigerate for 2-3 hours.
Optional: After you spread the chocolate, sprinkle with chopped pecans or nuts of your choice. Or, sprinkle course Kosher salt or even chopped pretzels. Then refrigerate for 2-3 hours. Our image shows with chopped pecans.
