You guys! Our super awesome friends Jeff and Betsy have started a baking subscription box called New York Baker's Club, and you're gonna want to get in on it. Every month, they'll send you all the ingredients and step-by-step instructions to create two mouthwatering dessert recipes, such as this salty-chocolate-crunchy-caramel-y bark (made with saltines!!)
They're still in beginning phases, but we'll update you as soon as the box is ready to order. In the meantime, we're giving you a sneak peak at one of their fabulous recipes. What we love about this dish in particular is how much they've simplified the caramel-making process. Instead of whisking butter and cream into white sugar (and stressing about it burning or seizing), all you need to do here is heat brown sugar and butter until bubbly. Easy? Yes. Delicious? YES!
Oh, and come Passover, simply swap the saltines for matzo. You'll thank us in April.
Chocolate Caramel Saltine Bark
Makes about 30 crackers
- 40 saltine crackers (or 24, if you're using the larger ones)
- 1 cup (8 ounces) unsalted butter, cut into a few large pieces
- 1 cup packed light brown sugar
- Big pinch sea salt, plus more for sprinkling
- 1/2 teaspoon pure vanilla extract
- 1 1/2 cups semi-sweet chocolate chips
- 3/4 cup toasted pecans, chopped
Preheat the oven to 350°F. Line an 11-by-17 inch rimmed baking sheet with parchment paper (alternatively, use two smaller sheets). Arrange the saltines so that they completely cover the bottom of the baking sheet (but do not overlap).
Melt the butter and brown sugar in a medium-sized saucepan set over medium heat. Continue to stir until it begins to boil. Continue to boil until slightly thickened, about 3 minutes. Remove from heat, stir in a pinch of sea salt and vanilla, then quickly pour it over the crackers. Move quickly to avoid the caramel setting before it is evenly spread.
Bake until golden brown but not burnt, about 15 minutes. Remove from oven and immediately cover with chocolate chips. Wait a few minutes to allow the chocolate to melt, then, using a rubber spatula, spread the chocolate over the caramel. Sprinkle the chocolate with pecans and sea salt.
Once completely cool (you can speed up the cooling process in the fridge or freezer), break it into pieces and store it in a container. It will keep for up to a week.
Recipe adapted from Smitten Kitchen.