I try to keep all of the recipes I post on Every Last Bite either gluten free, or Specific Carbohydrate Diet Legal, but every once in awhile a sugar and gluten packed recipe is just too good not to share.
Saltine crackers are almost impossible to find in the UK. We had a bake sale at work a few months ago and everyone was requesting I make these, so I actually had to resort to paying £12 on Amazon for a box of Saltine crackers (they are about $3 in Canada). So you know I mean business when I tell you I would pay for truckloads of saltine crackers off amazon for just one bite of this chocolate caramel cracker concoction. I have never made a batch of these that has lasted longer then a day in my house. They taste a lot like almond rocca (only better) and can be made in half an hour or less.
Approximately 1 1/2 rows of Saltines (50 crackers)
1 1/4 cup butter
1 1/4 cup light brown sugar
1 pinch salt
1 1/2 cups chocolate chips or broken up bar of chocolate
1 cup toasted pecans
- Preheat the oven to 350 degrees F. Line an 11 x 17 inch baking sheet or two smaller sheets with two layers of parchment paper (trust me the double layer is definitely necessary to speed up the cleaning process).
- Line the baking sheet with crackers, breaking some in pieces to fit every inch of space.
- Place the pecans on a tray in the oven to toast. After 5 minutes they should be golden, remove and chop.
- In a pot over medium heat melt the brown sugar and butter together stirring occassionaly. Once the mixture has begun to boil, lower the heat to medium low and let boil for another 4 minutes or so making sure that it doesnt start to burn. Remove from heat, add salt and then pour mixture evenly over crackers. Make sure the crackers are covered evenly using a spoon. I would advise working fast as once the caramel beings to cool it becomes much harder to work with.
- Place the trays in the oven for 15 minutes. Make sure to keep an eye on it and lower the heat if it begins to darken too quickly.
- Once slightly darkened remove from oven and immediately sprinkle the chocolate over the crackers (the smaller the pieces of chocolate the better as it will be easier to spread evenly.
- Once chocolate has been evenly spread over crackers, top with the chopped pecans and place in the fridge to cool. After 20-30 minutes it should be completely cool.
- Remove from fridge and break into pieces. Store in an air tight container in the fridge for up to 2 weeks.