Chocolate Caramel Coated “Crack” Sprinkled with Sea Salt

 4 sheets matzo/40 saltine crackers
 1 cup unsalted butter/ non-dairy buttery spread
 1 cup light brown sugar
 Sea salt
 ½ tsp vanilla extract
 1.50 cups semi- or bittersweet chocolate chips (for non-dairy, we use the Enjoy life brand)

1

Heat your oven to 350°F. Line an 13×18-inch pan completely with foil, then line it again with parchment to prevent sticking

2

Line the baking sheet with the matzahs, breaking them in pieces if needed.

3

To make the caramel, melt the butter and brown sugar together, and whisk it over medium heat until it begins to boil. Once it boils, let it bubble for 3 more minutes to thicken.

4

Remove from the heat and add a couple pinches of sea salt and vanilla, and quickly pour it over the matzo or crackers. Spread the caramel quickly over all the crackers.

5

Bake the matzah for 13 to 15 minutes, watching that it doesn’t burn.

6

Remove from oven and immediately sprinkle with chocolate chips.

7

Let stand 5 minutes, and then spread them in an even layer over the caramel. Then sprinkle the chocolate with sea salt.

8

Once completely cool, break or cut it into pieces and place in an airtight container.

Ingredients

 4 sheets matzo/40 saltine crackers
 1 cup unsalted butter/ non-dairy buttery spread
 1 cup light brown sugar
 Sea salt
 ½ tsp vanilla extract
 1.50 cups semi- or bittersweet chocolate chips (for non-dairy, we use the Enjoy life brand)

Directions

1

Heat your oven to 350°F. Line an 13×18-inch pan completely with foil, then line it again with parchment to prevent sticking

2

Line the baking sheet with the matzahs, breaking them in pieces if needed.

3

To make the caramel, melt the butter and brown sugar together, and whisk it over medium heat until it begins to boil. Once it boils, let it bubble for 3 more minutes to thicken.

4

Remove from the heat and add a couple pinches of sea salt and vanilla, and quickly pour it over the matzo or crackers. Spread the caramel quickly over all the crackers.

5

Bake the matzah for 13 to 15 minutes, watching that it doesn’t burn.

6

Remove from oven and immediately sprinkle with chocolate chips.

7

Let stand 5 minutes, and then spread them in an even layer over the caramel. Then sprinkle the chocolate with sea salt.

8

Once completely cool, break or cut it into pieces and place in an airtight container.

Chocolate Caramel Coated “Crack” Sprinkled with Sea Salt

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