Salty, Crunchy, Chocolate Bites
Credit: Simply Recipes
28-35 Saltine Crackers, (approx 1 sleeve)
1 cup Brown Sugar, Dark, Packed
1 cup Butter, Unsalted
1/4 tsp Salt
1 tsp Vanilla Extract
2 cups Dark Chocolate, Chopped
• Preheat oven 400 C. Line a cookie sheet with tin foil.
• Line the crackers onto the cookie sheet, so they are flat. We used 35 crackers, which was almost one sleeve full.
• In a medium sized frying pan, put in the Brown Sugar, Butter, and Salt. Cook on the stove top, on a MEDIUM heat, continuously stirring until all the Butter is melted. When the butter is melted, keep cooking for another 3-5 minutes, until the sauce turns to a darker color, and as it just comes to a boil. Then remove from the heat.
• Add the Vanilla Extract to the sauce mixture, and stir it in. Then evenly spread the sauce over top of the crackers. SEE NOTES.
• Place the crackers with the sauce into the oven and let cook for 5 minutes. The sauce will be bubbly and hot.
• Take the Dark Chocolate, (that is chopped or in small pieces), and place them in a microwave safe bowl, heat for about 1 min (try stirring after 40 seconds to see how much more melting you need). Once they are completely melted, put it to the side.
• When the 5 minutes are up, take the crackers out of the oven and let them sit for about 1 minute, before you start pouring the melted chocolate on top. Evenly spread the chocolate on top of the crackers.
• Place the cookie sheet to the side, and let it cool to room temperature, when it does, place it in the fridge to let harden, you will want to leave them in the fridge over night.
• Peel the tin foil off, and use a knife to break the treat into pieces. (If tin foil gets stuck to some pieces, discard them).
MenuDuet’s Notes: In the picture displayed;
-We used Dark Chocolate Wafers, but Dark Chocolate Chips would work too.
-When we spread the sauce over top of the crackers, they started floating and we had to put them back in order. (Which was easy using a fork or two, and it also made it easy to coat them all).
-We tried really hard to not have to leave them in the fridge over night, but even 9 hours later in the fridge, the sauce was not solid enough. Definitely a in the fridge, over night recipe.
Mmmm, these are very tasty! They definitely live up to there name, because they are deliciously salty, crunchy and chocolatey! The flavors all compliment each other beautifully, and I can see why none would be left over!
The sweetness wasn’t over bearing, and with each chew, it seemed to get better and better, like the flavors were popping out one after the other. (Hard to explain, very good though).
The recipe was very simple to make, but it was sad to have to leave them over night in the fridge. (We even made them early in the morning, hoping to be able to snack on them by bedtime. Though the sauce wasn’t completely hard yet, so we had to leave it).
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I took the picture displayed, with my camera.