Crackers with crispy caramel covered with chocolate!

This chocolate chip cookie caramel is one of my favorite celebrations! They are basically crackers, be it saltin, ritz, graham, etc., coated with crispy caramel and butter and coated with chocolate and all optional extras such as peppermint sugarcane pieces, nuts or even bacon! Caramel and caramel can be difficult to prepare, but this recipe is quite simple! You just need to boil the butter and brown sugar for a few minutes before pouring it over the crackers and cooking. If you cook the butter and sugar in the pan, it will turn into caramel sauce, and baking in the oven will bring it to the caramel, where it will turn into a crispy solid at room temperature. When the pan comes out of the oven, chocolate (shavings or chopped) is sprinkled over the still hot caramel and melts enough so that you can spread it very easily! The last component of the chocolate chip cookie caramel is to fill it with all the extra things while the chocolate is still wet so that they stay on top! You can complement them with almost anything and this year I went with three different fillings, one with pieces of sugar cane with peppermint, one with chopped nuts and one with bacon!

Chocolate caramel crackers are stored in the refrigerator for weeks, so you can prepare them early and serve them during the holiday season! It is also a great gift or holiday gift!

Is it the perfect homemade Christmas gift for Christmas?

Crackers with crispy caramel covered with chocolate!


4 Oz Crackers (saltine, graham, Ritz, etc.) (gluten-free for gluten-free)
1 cup unsalted butter
1 cup brown sugar, packaged
2 Cups (10 to 12 ounces) Semi-sweet chocolate, chips or chopped


Put the crackers on the bottom of a baking dish in one layer.

Put butter and brown sugar in a large saucepan, bring to a boil and cook for 5 minutes.

Pour the mixture over the crackers and spread it evenly on top.

Bake in a preheated 400F/200C oven until the caramel boils all over, about 5 minutes.

Remove from the oven, sprinkle the chocolate immediately, wait for the chocolate to take on a dark, shiny color, about 30 seconds, and carefully spread the chocolate over it.

Sprinkle the toppings while the chocolate is still wet before letting it cool completely.

When everything is done, break it into pieces and enjoy it.

Note: Keep in the refrigerator for a few weeks.

Tip: Cover the bottom of the pan with foil to easily remove it from the pan.

  • Option: add 1 teaspoon of vanilla extract to the caramel sauce.
  • Option: add a pinch of salt to the caramel sauce.

Tip: Chocolate must melt from the residual heat of the caramel when it comes out of the oven. If this is not the matter, you can put the pan back in the oven for a few seconds to melt the chocolate.

  • Option: Garnish with 1/2 cup walnuts, chopped
  • Option: garnish with 1/3 cup chopped sugar cane
  • Option: Top With 1/3 cup Nuggets
  • Option: Top with 1/2 cup mini m&m’S
  • Option: top with 1/2 cup of cooked and crumbled bacon
  • Option: Sprinkle large grains of salt for a sweet and salty combination!

Nutritional Value: Calories 94, Fat 6g (3G Saturated, Trans 0.2g), Cholesterol 10mg, Sodium 19mg, Carbohydrates 10g (Fiber 0.4g, Sugar 8G), Protein 0.5g

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