The last time I hoarded leftovers, everyone must have laughed their faces off.Some people bring home entrées; others take home french fries. I do both and then some, like the time I doggie bagged bread cubes that were meant for the fondue pot. I had the last laugh when I turned them into Nutella bread pudding and made everyone jealous.
It gets even better: the other day I used leftover saltine crackers (from Hill Country barbecue) for chocolate-caramel bars. I’m not one to relish in packaged foods and refined flour, but the saltines are key. I tried a similar recipe with homemade graham crackers, but you really do need a flimsy base to soak up the toffee. A fancy “crust” will only break your jaw. I haven’t gone crackers: these are even surpass the chocolate matzoh crunch that’s become popular of late.
Bittersweet Chocolate-Caramel Cracker Cookies
Adapted from Deep Dark Chocolate by Sara Perry
1 1/4 cups (2 1/2 sticks) unsalted butter, melted, divided
35 saltine crackers
1 cup firmly packed dark brown sugar
One 14-ounce can sweetened condensed milk
10 ounces premium dark chocolate, coarsely chopped (about 1 3/4 cups)
1 cup toasted unsalted nuts, chopped medium coarse or
1/2 cup cacao nibs or
5 teaspoons fine salt (such as fleur de sel or gray sea salt), turbindado sugar, finely ground espresso, pepper, spice blends/rubs
Special equipment: a 10-by-15-inch pan
1. Preheat the oven to 425°F (220°C). To make the cookies easy to remove, line a 10-by-15-inch pan with a sheet of foil, shiny side up, leaving a few inches hanging over the longer edges. Drizzle 1/4 cup melted butter onto the foil-lined pan, and brush to cover the bottom of the pan. Line the pan with the crackers (don’t worry if there are small gaps).
2. In a medium saucepan over medium heat, combine the remaining 1 cup butter and the brown sugar and bring to a boil. Boil for 2 minutes, until the mixture forms a thick syrup (248°F/120°C on a candy thermometer). Remove from the heat and slowly whisk in the condensed milk until blended. Pour the mixture over the crackers, making sure all the crackers are covered.
3. Bake until the syrup layer bubbles, for 10-12 minutes. Remove from the oven, scatter the chocolate over the topping, and allow them to melt for 5 minutes. Using the back of a spoon or an offset spatula, spread the chocolate over the surface and sprinkle with the nuts, cacao nibs, salt, spices, etc. Using your fingers or the back of a spoon, press the nuts into the chocolate. Freeze until the chocolate sets, about 30 minutes.
4. Remove from the freezer and invert the pan onto a clean surface (don’t worry if you lose some nuts from the surface; they’ll be great for topping an ice cream sundae or for adding to cookie dough). Carefully peel back the foil to reveal the soda-cracker underside of the cookies. Using a sharp knife, cut the cookies along the cracker outlines. This is easier to do when the cookies have begun to thaw slightly. Invert and cut the squares into quarters for bite-size pieces or thirds for finger-size pieces.
Buy Deep Dark Chocolate by Sara Perry
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