Yes indeed you read correctly, this recipe is called Chocolate Caramel Crack or Crackers, referring to the addictive nature of it and to the crackers it is made with. Totally legal of course, if there was any doubt!
I came across this recipe a while ago online, and there are so many of them as well, but I did not feel that I could do this blog justice, if I did not try to put my own spin on it. So here we go: Chocolate Caramel Crack(ers) with cranberries and pink Himalyan salt.
- 35 square of saltines (salted crackers) or how many your baking sheet takes
- 100grammes of butter (no subsitutes please, go for the real unsalted thing)
- 100grammes of dark brown sugar
- 2 – 5drops of liquid vanilla essence, as preferred
- 150grammes of dark chocolate, chopped into small chips and chunks
- 1 handful of dried cranberries, chopped finely
- 1 handful of small pink himalayan salt crystals
- some extra finely ground himalayan salt (optional)
First we need to put baking paper on a baking tray, so we don`t have to wash the tray later on. (Unless you like scrubbing baking trays, if so, then do not use the baking paper. Also, would you like to come over? Where do you live?). Carefully fill up the tray with the saltines. I left them connected in pairs, as it was easier to place them on the tray. Preheat your oven to 175degrees celcius (350F)
In a small saucepan, melt the butter slowely, and once melted, add the sugar in. Then stirr until you have a smooth mass in wich the sugar is dissolved in the butter. Please please be careful not to burn yourself with this, as this stuff is hot and sticky and burns like mad! Also add on the vanilla essence at this point and stir in.
Poor the caramel mixture over the saltines and carefully spread to cover these completely. Then bake these for about 3 minutes in the oven and take out.
Divide the chocolate chips and chunks over the hot caramel and give it a minute. The heat of the caramel and the saltines will melt the chocolate for you, and you can then spread it easily out with a spatula.
Before the chocolate starts setting, sprinkle over the chopped cranberries and himalayan pink salt crystals nice and evenly, and grind over some extra salt, if you fancy this.
Leave in the fridge for min. 1 to 1.5 hours, so the chocolate and caramel has time to properly set and harden. Then break the full sheet of crack(ers) into smaller pieces before serving. Enjoy!