Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 10x15 inch baking sheet with parchment paper. Arrange the saltine crackers in a single, tight layer across the pan.
- In a medium saucepan, melt the butter and brown sugar together over medium heat, stirring until combined. Bring the mixture to a rolling boil and let it boil for 3 minutes without stirring.
- Immediately pour the hot caramel mixture over the crackers and spread evenly. Bake for 5-6 minutes, until the caramel is bubbly all over.
- Remove the pan from the oven. Sprinkle the chocolate chips evenly over the hot caramel. Let it stand for 5 minutes to allow the chips to melt, then spread the chocolate into a smooth layer with a spatula.
- Sprinkle the flaky sea salt over the melted chocolate. Let it cool completely at room temperature or in the refrigerator for 30-45 minutes until firm. Once set, break into pieces and serve.
Notes
Storage: Store in an airtight container at room temperature for up to one week.
Variations: Feel free to add chopped nuts, sprinkles, or other toppings along with the sea salt.
Tip: Do not skip lining the pan with parchment paper, as the caramel is very sticky and this will make cleanup much easier.
Variations: Feel free to add chopped nuts, sprinkles, or other toppings along with the sea salt.
Tip: Do not skip lining the pan with parchment paper, as the caramel is very sticky and this will make cleanup much easier.