Directions: |
Directions:Line a 10" x 15" jelly roll pan with heavy duty aluminum foil, making sure that the foil completely covers the bottom and sides of the pan. Spray lightly with baking spray. Line the saltine crackers in a single layer on the bottom. 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. Pour the brown sugar mixture over the saltine crackers. Spread to evenly coat the crackers. Move the pan to the oven and bake at 400º for 5 minutes. The caramel will be hot and bubbly. Once the crackers are done baking, remove from oven and allow to cool for 1 minute exactly, until the caramel is no longer bubbling. Spread the chocolate chips over the crackers. Place back in the oven for 1 - 2 minutes or until the chocolate is shiny and melted enough to spread. Use a spatula to spread the chocolate evenly over the top. Let the crackers cool to room temperature then move to the refrigerator and cool over night. The crackers will form a single sheet once cool. Remove from pan and gently peel the foil away. Break into snack sized pieces.
Store in an airtight container in the refrigerator for about a week. |
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