sliced almonds or other nuts for topping (optional)
Instructions
Preheat the oven to 350°F. Line an 11-by-17-inch baking sheet
completely with foil, and then line the base of the foil with
parchment paper, cut to fit.
Line the bottom of the baking sheet with crackers, covering all
parts.
In a medium heavy-duty saucepan, melt the butter and brown
sugar together, and stir it over medium heat until it begins to
boil. Once it has begun boiling, let it bubble for three more
minutes, stirring it well. It will thicken a bit as it cooks. Remove
from the heat and add the salt and vanilla, and then quickly pour
it over the matzo or crackers. You’ll want to spread it quickly, as
it will begin to set as soon as it is poured.
Bake the caramel-covered crackers for 15 minutes, watching
carefully as it will bubble and the corners might darken too quickly
and/or burn. You can reduce the heat if you see this happening.
Remove from oven and immediately cover with chocolate chips.
Let stand five minutes, and then spread them evenly across the
caramel. An offset spatula works great here. If you’re using
them, sprinkle the chocolate with toasted chopped nuts.
Once completely cool break it into pieces and store it in a
container.
Originally Submitted
9/30/2011
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