Directions: |
Directions:Preheat the over to 400º.1. Line a 10x15 inch jelly roll pan with nonstick aluminum foil, making sure that the foil completely covers the bottom and sides of the pan. Line the saltine crackers in a single layer on the bottom. 2. 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 occasionally, for another 3 to 5 minutes, just until the mixture comes to a boil and starts to darken. Remove from heat and stir in the vanilla extract. (Note: You are not actually making true caramel, so you don't need to worry about the temperature of the caramel. Just make sure it comes to a boil and wait for it to darken slightly, then continue.) 3. Pour the hot brown sugar mixture over the saltine crackers. Spread to evenly coat the crackers. 4. Move the pan to the oven and bake for 5 minutes. The caramel will be hot and bubbly. 5. Melt the chocolate. Place the chocolate in a microwave-safe bowl. Cook it in the microwave in 30 second intervals at full power, stirring between each cook time, until the chocolatre has melted. 6. Pour the chocolate over the baked crackers: Once the crackers are done baking remove from the oven and allow to cool for 1 minute, until the caramel is no longer bubbling. Then pour the melted chocolate over the crackers use a spatula to spread the chocolate evenly over the top. 7. Let crackers cool to room temp and then move to the refrigerator and cool over night. 8. "Crack" and Serve. |