This is another great recipe for folks who want a sweet treat around during the holidays, but are not into hard core baking.
Christmas Crackers are just saltine crackers drizzled with a caramel of melted butter and brown sugar, then baked for a few minutes.
With me so far- easy.
Microwave dark chocolate chips, spread over the caramel mixture on your crackers, sprinkle on smoked sea salt flakes or regular sea salt flakes to for a taste explosion. Chill overnight in the pan.
Break into shards and keep in the freezer. They are great to put out before a party or as a hostess gift for all those Christmas parties you’ll be attending.
Chocolate that is easy- yes please.
Smoked sea salt & dark CHOCOLATE Christmas Crackers
30 saltines crackers- enough to fill a single layer on a rimmed sheet pan
1 cup light brown sugar
1 cup ( 2 sticks) unsalted butter
1/4 tsp kosher salt
1 tsp vanilla
2 cups dark chocolate chips- I use Hersey’s Special Dark chips
1 TBSP canola oil OR baking spray like PAM
1 TBSP flakey smoked sea salt, regular flakey salt is fine as well.
Buy here. or at Whole Foods or Williams Sonoma
Heavy duty aluminum foil
10 x 15 inch rimmed sheet pan
Method- Prep Time- 10 minutes, bake time 5 minutes. Chill 8 hours or overnight
- Pre heat oven to 400 degrees.
Line the sheet pan with heavy duty foil covering the entire pan and sides and edges. See picture below.
Cover all the foil surfaces generously with the canola oil OR baking spray.
Place Saltines in a single layer on the prepared pan.
- In a medium pan, melt the butter, brown sugar and Kosher salt over low heat. Stir until well combined and the sugar granules completely dissolve. After 3-5 minutes the mixture will daken and boil. Remove from heat and stir in vanilla.
Pour the mixture over the saltines. Spread evenly to coat.
Bake at 400 degrees for 5 minutes. DO NOT BURN!
- Place chocolate chips in a microwave safe bowl. Microwave in 30 seconds increments, stirring in between, until well melted.
Remove the crackers from the oven.
Using an offset spatula, pour and spread the chocolate evenly over the hot bubbling caramel crackers.
Sprinkle the crackers with the flakey sea salt.
Chill crackers in the pan overnight in your fridge.
- Peel the crackers from the foil and break into shards.
Store in an airtight container or zip top bag in the freezer.