Easy Chocolate Caramel Crunch
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I originally came across this recipe on the Everybody Loves Sandwiches blog, and the author at that site attributes it to David Lebovitz. So it's definitely made the virtual rounds!
But this is such an easy and incredibly delicious recipe, that I figured one more take on it wouldn't hurt. I give a few tips based on my experience making this candy-like concoction and also make a few suggestions for varying it to meet specific dietary needs.
I guarantee you won't be able to resist going for just one more piece.
Making the Chocolate Caramel CrunchClick thumbnail to view full-size
You'll need a jelly roll type baking sheet with a rim around all four sides. Also recommended are at least one heat-resistant spatula - I usually use a combination of a silicone scraper type and an offset metal spatula used for frosting cakes.
A heavy saucepan makes it easier to avoid scorching the caramel mixture. Use the heavy-duty foil to line your baking sheet: any tears or holes will make it a lot harder to remove the finished product.
A heavy-duty rimmed baking sheet is a must.
- Enough to line baking sheet: crackers - Matzo, Stone Wheat Thins, or similar
- 1 cup butter, cut into chunks
- 1 cup light brown sugar, packed
- big pinch fleur de sel, optional
- 1/2 teaspoon vanilla
- 1 cup semisweet chocolate chips, (but I usually use more...)
- 1 cup coarsely chopped almonds, toasted
- Preheat oven to 375F.
- Line baking sheet with heavy foil.
- Line pan with crackers, breaking if necessary to fill in any holes.
- In a medium sized saucepan, melt the butter and brown sugar together over medium heat. Stir frequently until the mixture begins to boil. Boil for 3 minutes, stirring constantly. Remove from heat and add in vanilla. Add fleur de sel (salt) if using unsalted crackers. Pour caramel mixture carefully over crackers, using a heat-resistant spatula to even out as necessary.
- Put baking sheet in oven and immediately reduce heat to 350F. Bake for 15 minutes, watching to be sure it doesn't burn.
- Remove from oven and sprinkle with chocolate chips. Let stand for 5 minutes until the chocolate softens and spread evenly with a spatula. Sprinkle with almonds and more fleur de sel.
- Let cool completely. Break into pieces and store in an airtight container.
Heat-resistant spatulas are invaluable for this recipe.
An offset spatula - typically used for frosting cakes - is very handy for spreading the melted chocolate chips.
There's lots of ways to adjust this recipe to your personal preferences and dietary requirements.
You can use almost any kind of crackers you have on hand. Be adventurous! The original called for Matzo, but I've used Stoned Wheat Crackers and Saltines, both with excellent results.
To make this treat gluten-free, simply choose an appropriate cracker. Vegans can use vegan crackers and chocolate and substitute Earth Balance. Allergic to almonds? Try coconut or dried cranberries.
Given a choice, I go with the Stoned Wheat Thin crackers.