Oops, I slipped and made a batch of crack. (Named for the crackers it’s based on, but likely also its addictiveness.) I wasn’t going to – it’s the sort of thing that if there’s a batch of in the house, I eat just to get it to stop talking to me. It hits all the right notes – sweet-salty-crunchy-chewy-buttery-chocolatey – and is easier to make than any batch of cookies. Sold? I’m sorry. And you’re welcome.
The formula is all over the interwebs: lay about a sleeve and a half of (salted!) saltines on a parchment-lined sheet. Bring a cup each of butter and brown sugar to a boil – at first it will look like it’s swimming in melted butter, but after a minute of stirring, will look like proper caramel. Let it bubble for 3 minutes, then pour it over the crackers. Slide it into a 350F oven for 8-10 minutes (watch toward the end to make sure it’s not burning), then pull it out and scatter a handful or two of chocolate chips overtop. About a cup.
Leave them for a minute or two, then spread the chocolate (which will be perfectly melted and not scorched or seized) over the caramel. That’s it.
Then all you need to do is let it cool, bash it into pieces and make yourself and anyone around you very happy.
Funnily enough, I went to a party tonight at which a friend made a batch using Breton crackers, which made them sort of nutty/tweedy, but I still like salty saltines best. Another friend made some for another party a couple weeks ago – it was my official reminder of how much I love the stuff, and that I should bring it back into my yearly repertoire – and she doubled the caramel in hers. I heartily endorse this. Actually, for a large rimmed sheet pan and 6×8 rows of standard saltines, I did 1 1/4 cups of butter to 1 1/4 cups of packed brown sugar, and it was pretty perfect.
Comfort and joy.
1 1/2 sleeves salted saltine crackers
1 1/4 cups butter
1 1/4 cups packed brown sugar
1 1/2 cups chocolate chips (approximately – I usually just scatter handfuls)
Preheat the oven to 350F. Line a rimmed baking sheet with parchment, foil or a silicone mat to prevent clean-up after (and to make it easier to get the crack out); line with saltine crackers, placing them right together. I wind up with six rows of 8 crackers.
In a medium saucepan, bring the butter and brown sugar to a boil over medium-high heat. Let it bubble for 3 minutes, then remove from the heat and pour it evenly over the crackers. Spread it with a knife to fill any gaps.
Place in the oven and bake for 10 minutes, until deep golden. Keep an eye on it for the last few minutes to make sure it doesn’t burn.
Remove from the oven, let cool for a few minutes and then scatter chocolate chips overtop while the caramel is still hot. Let sit for a few minutes, then spread with a knife until smooth.
Cool completely on the countertop or in the fridge, then bash into pieces.
Makes lots (but never enough).
December 11 2013 10:02 pm | dessert