My sister turned me on to Smitten Kitchen for really yummy, descriptive recipes. I’ve made these Chocolate Caramel (Crack)ers, basically a quickie toffee, and they are VERY good, especially after refrigerating. You definitely should not make these bad boys more than say twice a year (not so good for the thighs). See a brief description and link to recipe below the pic.
[Description of Chocolate Caramel (Crack)ers from Smitten Kitchen] Yes, crack. As in “made with crackers”, as in “crackly like toffee” but also in reference to the addictive nature of this stuff. I may make what seems like an elaborate cake a week these days, I might bake my own icebox wafers and fill and frost my cupcakes but these things right here? They’re the thing everyone asks for by name, and they take almost no time to make.
Ingredients
4 to 6 sheets matzo or approximately 40 Saltine crackers or crackers of your choice
1 cup (2 sticks or 8 ounces) unsalted butter, cut into a few large pieces
1 cup packed light brown sugar
A big pinch of sea salt
1/2 teaspoon pure vanilla extract
1 1/2 cups semi- or bittersweet chocolate chips (or chopped bittersweet or semisweet chocolate)
1 cup toasted chopped almonds, pecans, walnuts or a nut of your choice (optional)
Extra sea salt for sprinkling (optional)
