Tool

• Small pot

• Jelly roll pan

• Candy thermometer

Ingredients

• 28 saltine crackers

• ¾ cup salted butter

• 1 cup firmly packed light brown sugar

• 1 (12‑ounce) bag semi‑sweet chocolate chips

• Toppings such as chopped nuts, sprinkles, flaked salt, or candy

Direction

1. Prep the pan

   • Heat oven to 350°F

   • Line a 10×15-inch jelly roll or quarter sheet pan with foil

   • Lightly spray with cooking spray

2. Add the crackers

   • Arrange a single layer of saltine crackers

   • Break some in half if needed to fit

3. Make the caramel

   • Melt butter in a small pot over medium heat

   • Stir in brown sugar

   • Cook, stirring often, until boiling

   • Boil for 3 minutes or until thermometer reads 255–265°F

   • Immediately pour over crackers

   • Spread evenly with a spatula

4. Bake the caramel

   • Bake for 5 minutes or until caramel is bubbling

   • Remove from oven and turn oven off

   • Let caramel sit until bubbling stops (about 3 minutes)

5. Melt the chocolate

   • Sprinkle chocolate chips over hot caramel

   • Let stand for 10 minutes

   • Spread melted chocolate into an even layer

   • If chips aren’t fully melted, place tray in warm oven for 1–2 minutes and spread again

6. Add toppings

   • Sprinkle nuts, sprinkles, flaked salt, or candy

   • Cool for 30 minutes

   • Refrigerate for at least 2 hours or overnight

7. Finish and store

   • Lift candy out using the foil

   • Peel foil away

   • Break into pieces

   • Store leftovers in an airtight container in the fridge for up to 2 weeks

Nutrition -

(Per Serving)

Calories: 438kcal Carbohydrates: 46g Protein: 3g Fat: 28g Saturated Fat: 16g Polyunsaturated Fat: 1g Monounsaturated Fat: 8g Trans Fat: 1g Cholesterol: 39mg Sodium: 198mg Potassium: 239mg Fiber: 3g Sugar: 34g Vitamin A: 443IU Calcium: 45mg Iron: 3mg