Ingredients
Scale
- 48 saltine crackers (about 1 1/2 sleeves)
- 1 cup (2 sticks) salted butter, cubed
- 1 cup light brown sugar, packed
- 2 cups semi-sweet chocolate chips
- ½ to 1 cup M&M’s, or chopped nuts or sliced almonds (optional)
Instructions
- Preheat oven to 325°F. Line a 15×10 inch jelly roll pan with parchment paper or foil and spray with non-stick spray.
- Arrange saltine crackers in a single layer on the pan, breaking a few to fill gaps if needed.
- In a medium saucepan, combine butter and brown sugar over medium-low heat. Stir occasionally and bring to a rolling boil. Boil for 3 minutes until bubbling and amber in color.
- Remove from heat and pour the caramel evenly over the saltine crackers. Quickly spread with a spatula.
- Bake for 8 minutes until caramel is bubbling.
- Remove from oven and immediately sprinkle chocolate chips evenly over the top. Let sit for a few minutes until chocolate chips are shiny and soft.
- Spread melted chocolate evenly with a spatula.
- Sprinkle desired toppings (M&M’s, nuts, or almonds) over the chocolate.
- Place the pan in the freezer for 15 minutes or until hardened.
- Let sit at room temperature for 15 minutes, then flip onto a cutting board, remove foil, and break into pieces.
Notes
For best results, use salted butter and pack the brown sugar firmly. You can customize toppings with your favorite candies or nuts. Store in an airtight container to keep it crisp.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 15
- Sodium: 150
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 1
- Protein: 1
- Cholesterol: 20