NOTE ; Feel free to add 1/2 cup of chopped nuts or coconut flakes on top once you’ve poured the melted chocolate.
You can use darker chocolate with higher percentages of cacao, but these chocolates sometimes become brittle and separate from the cracker layer.
We recommend cooling this candy overnight in the fridge since cooling in the freezer can cause the chocolate layer and the cracker layer to separate when you break the candy. If you need to freeze, let the crackers warm up for about 10 minutes before cracking.
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Ingredients
28 to 35 saltine crackers (about one sleeve, enough to line your tray)
1 cup (220g) firmly packed dark brown sugar
1 cup (225g or 2 sticks) unsalted butter
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
2 cups (10 to 12 ounces) chopped good-quality semi-sweet chocolate
Method
Preheat the oven to 400°F:
Line a 10×15-inch jelly roll pan with nonstick aluminum foil (preferred) or regular heavy-duty foil, making sure that the foil completely covers the bottom and sides of the pan. If using regular foil, spray lightly with baking spray. Place the saltine crackers in a single layer on the bottom.
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