Who in the world comes up with these recipes and what’s with the name?!! In any case, this is absolutely addicting. Sweet and salty crackers covered in chocolate. It’s hard to imagine a saltine cracker can be turned into something so delectable, but it can.
I made half of the recipe on a trial basis however I will be making the whole recipe next time. They make tasty little gifts and are so pretty wrapped in cellophane bags.
Heavy duty foil made a perfect custom pan.
After melting the butter and brown sugar the mixture is spread on top of the crackers and baked for about 5 minutes until the butter and sugar begins to bubble.
Once removed from the oven chocolate is scattered over the buttery sweet crackers where it slowly melts and is easily spread into a smooth and even topping.
Chill in the refrigerator so the chocolate firms up. You can break the chocolate crack up into random sized pieces or cut the crackers into uniform pieces.
There’s no way you can take just one bite….
Chocolate Crack
Adapted from Serious Eats
Ingredients
52 saltine crackers (approximately)
1 cup unsalted butter
1 cup dark brown sugar
1 teaspoon vanilla extract
12 oz high quality semi sweet chocolate chips or dark chocolate (60% or greater) chopped into pieces the size of chocolate chips.
Procedure
Preheat oven to 350 degrees. Line a 9 x 13 inch jelly roll pan with heavy duty foil. Place crackers salt side up, side by side in the pan as tightly as possible without overlapping. Set aside.
In a medium saucepan melt the butter over medium heat stirring frequently with a spatula. Once the butter has melted, add brown sugar and vanilla stirring to combine. Cook for about 3 – 5 minutes or until the mixture is an even dark brown color and has begun to bubble. Remove from the heat and pour over saltines using a spatula to spread sauce.
Bake the crackers for 5 minutes or until the butter mixture begins to bubble (watch carefully). Remove from the oven and sprinkle evenly with chocolate allowing the heat to melt the chocolate. Spread the chocolate evenly with a spatula so all the crackers are completely covered. Refrigerate until chocolate sets and hardens. Break apart and serve.
***If you live in warm climate like I do, store the chocolate crack in a plastic container in the refrigerator. These are so good served with a scoop of vanilla ice cream.