Ingredients:
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- 28 to 35 saltine crackers
- 1 cup firmly packed dark brown sugar
- 2 sticks butter
- 1/4 tsp. kosher salt
- 1 tsp. vanilla extract
- 2 cups chopped semisweet, quality chocolate bars
Directions:
- Preheat the oven to 400 F. Line a 10-by-15-inch jelly roll pan with nonstick aluminum foil, making sure that the foil completely covers the bottom and sides of the pan. Spray lightly with baking spray.
- Place saltine crackers in a single layer on the bottom.
- Make the caramel sauce. Place the brown sugar, butter and salt in a medium-sized saucepan. Cook on medium heat, stirring frequently, until the butter melts. Continue to cook, stirring often, for another 3 to 5 minutes, until the mixture comes to a boil and sugar melts and emulsifies with the butter into a smooth sauce. Do not allow the mixture to boil longer than 30 seconds. Remove from heat and stir in the vanilla extract. Pour the hot brown sugar mixture over the saltine crackers. Bake for 5 minutes.
- Place the chocolate in a microwave-safe bowl. Cook in microwave in 30-second intervals at full power, stirring each time, until the chocolate has fully melted, about 1 1/2 minutes total.
- Once the crackers are done baking, remove from the oven and allow to cool for 1 minute exactly, until the caramel is no longer bubbling and the crackers settle back into place. Then, pour the melted chocolate over the crackers.
- Use a spatula to spread the chocolate evenly over the top. Let the crackers cool to room temperature and then move to the refrigerator and chill overnight.
- The crackers will form a single sheet once cool. Remove them from the pan and gently peel the foil away, being careful not to tear the foil.
- Cut the candy into snack-sized pieces. Store in an airtight container.
