Saltine Caramel Squares
~ 24 Saltine crackers ~ 1/2 cup (1 stick) unsalted butter ~ 1/2 cup packed brown sugar
~ 1 tsp sea salt ~ 1 tbsp pure vanilla extract
~ 3/4 cup semisweet, bittersweet, or dark chocolate (chips are fine, or chop up chunks from a bar)
Preheat oven to 350. Line a jelly roll pan with aluminum foil, and then line the base of the foil with parchment paper, cut to fit.
Place the Saltine crackers on the bottom of the lined pan, breaking pieces if necessary to fit, covering the entire bottom.
In a medium saucepan, melt together the butter and brown sugar, stirring until it boils. Once it boils, let it bubble for three minutes, stirring well. It will thicken as it cooks. Remove from heat and add the salt and vanilla (be careful when adding the vanilla - the caramel will spatter and spit). Quickly pour the caramel mixture over the crackers, spreading as you go (it will start to set as it cools, so work swiftly).
Bake the caramel-covered crackers for 15 minutes, turning the pan if necessary. If the corners darken too quickly, turn down the heat. Remove from oven and immediately cover with chocolate chips/chunks. Let stand for 5 minutes, and then spread the chocolate evenly across the caramel with the back of a flat spatula.
Cool in the refrigerator until firmly set; break into chunks and store at room temperature in a tightly sealed container.
~ Back ~
