Ingredients
Scale
- 40 saltine crackers
- 1 cup unsalted butter
- 1 cup brown sugar, packed
- 1/4 teaspoon salt
- 2 cups chocolate chips (milk or semi-sweet)
- Sea salt for sprinkling
Instructions
- Preheat the oven to 350°F (175°C).
- Line a 9×13-inch baking pan with parchment paper.
- Arrange saltine crackers in a single layer on the parchment paper.
- In a medium saucepan, melt 1 cup butter with 1 cup brown sugar and 1/4 teaspoon salt over medium heat, stirring constantly.
- Bring the mixture to a gentle boil and continue boiling for 3 minutes, stirring continuously.
- Pour the hot caramel evenly over the crackers and spread quickly with a spatula.
- Bake in the preheated oven for 5–7 minutes, watching carefully to prevent burning.
- Remove the pan and immediately sprinkle 2 cups chocolate chips over the hot caramel. Let sit for 2–3 minutes.
- Spread the softened chocolate evenly with a spatula.
- Lightly sprinkle sea salt over the chocolate layer.
- Allow to cool at room temperature for 30 minutes, then refrigerate for 1–2 hours to set.
- Remove from the pan using the parchment paper and cut into squares or rectangles using a sharp knife.
Notes
For cleaner cutting, chill the bites fully before slicing.
Customize by adding nuts, toffee, or shredded coconut on top.
Store in an airtight container at room temperature for up to 5 days or in the refrigerator for up to a week.
- Prep Time: 15
- Cook Time: 7