Best Caramel Crackers Recipes

CHOCOLATE CARAMEL GRAHAM CRACKERS

Steps:

• Preheat oven to 375°F. Line a 15- by 10- by 1-inch baking pan with foil, leaving a 2-inch overhang at each end.
• Line bottom of pan with graham crackers (it will be a tight fit).
• Melt butter in a 1 1/2- to 2-quart heavy saucepan over moderately low heat, then add brown sugar and salt and cook, whisking, until mixture is smooth and combined well, about 1 minute. Pour over crackers, spreading evenly, and bake in middle of oven until golden brown and bubbling, about 10 minutes.
• Scatter chocolate chips evenly over crackers and bake in oven until chocolate is soft, about 1 minute. Remove pan from oven and gently spread chocolate evenly over crackers with offset spatula. Sprinkle nuts evenly over chocolate and cool crackers in pan on a rack 30 minutes. Freeze until chocolate is firm, 10 to 15 minutes.
• Carefully lift crackers from pan by grasping both ends of foil, then peel foil from crackers. Break crackers into serving pieces.

CARAMEL GRAHAM CRACKERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a jelly roll pan with aluminum foil.
• Melt butter and margarine together in a saucepan; stir brown sugar into butter mixture until dissolved; bring to a boil, reduce heat to medium, and cook at a boil until caramelized, about 2 minutes.
• Spread graham crackers in a single layer onto prepared aluminum foil. Pour butter mixture over graham crackers. Sprinkle pecans over the crackers.
• Bake in preheated oven until topping begins to solidify, about 12 minutes. Let crackers cool before breaking into pieces to serve.

CARAMEL CRACKERS SNACK MIX

Steps:

• Preheat oven to 250*.
• Combine crackers and nuts in a greased, large shallow baking pan.
• In a saucepan, bring butter, sugar, and corn syrup to a boil and cook for 5 minutes.
• Remove from heat and add vanilla and soda.
• Pour caramel mixture over crackers and nuts; stir well.
• Bake for 1 hour, stirring every 15 minutes.
• Pour onto waxed paper and break apart; allow to cool.
• Store in airtight container.

CHOCOLATE CARAMEL CRACKERS

Steps:

• Preheat the oven to 350°F. Line an 11-by-17-inch baking sheet completely with foil, then line the base of the foil with parchment paper. Line the bottom of the baking sheet with matzo or crackers, covering all parts. [If using matzo, you'll need to break pieces to fit any extra spaces, which will be annoying because despite being perforated, it does not actually break in straight lines. I have some luck pressing a serrated knife straight down along a section between perforations.] In a medium heavy-duty saucepan, melt the butter and brown sugar together, and stir it over medium heat until it begins to boil. Once it has begun boiling, let it bubble for three more minutes, stirring it well. It will thicken a bit as it cooks. Remove from the heat, add the salt & vanilla, then quickly pour it over the matzo or crackers. You'll want to spread it quickly, as it will begin to set as soon as it is poured. Bake the caramel-covered crackers for 15 minutes, watching carefully as it will bubble and the corners might darken too quickly and/or burn. Reduce the heat if you see this happening. Remove from oven and immediately cover with chocolate chips. Let stand five minutes, and then spread them evenly across the caramel. An offset spatula works great here. If you're using them, sprinkle the chocolate with toasted chopped nuts and/or sea salt. (The sea salt is great on matzo. On Saltines, it's really not necessary.)

CARAMEL CRACKERS 'N' NUTS

Steps:

• In a large greased bowl, combine crackers and peanuts; set aside. In a large heavy saucepan, combine the brown sugar, butter and corn syrup. Cook over medium heat until a candy thermometer reads 280° (soft-crack stage), stirring occasionally. , Remove from the heat. Stir in baking soda and vanilla. Pour over cracker mixture; quickly stir until evenly coated. , Transfer to two greased 15x10x1-in. baking pans. Bake at 250° for 1 hour, stirring every 15 minutes. Cool; break apart. Store in airtight containers.

CARAMEL BANANAS WITH ESPRESSO CHOCOLATE ON SWEET CRACKERS

Steps:

• Lay the shortbread cookies out on a utility platter.
• Heat the caramel topping in a small saucepan so that it is viscous and spoon some on each cookie.
• Place the brandy and bananas in a saute pan and light the brandy to flambe the bananas. When the brandy has burnt off, place a banana piece on top of the caramel on each cookie.
• The chocolate to coat the bananas will be tempered, a term used to describe the successive melting and cooling of the chocolate within a certain temperature range. This process allows the molecules of the chocolate to align so that it will retain a silky appearance without a chalky finish. To temper the chocolate, place half of the semisweet chocolate pieces in each of 2 stainless steel bowls which will fit over a saucepan double-boiler fashion. Bring an inch or so of water to a boil in the saucepan and fit 1 of the bowls of chocolate pieces over it and heat until those chocolate pieces are just melted (about 90 to 100 degrees F on the candy thermometer). Then pour this just-melted chocolate into the other bowl with the un-melted chocolate, stir to combine, and return all of the chocolate to the double boiler and heat to about 105 degrees F. Remove from the heat and immediately whisk in the ground espresso. You will need to work quickly to spoon the espresso chocolate over the caramel coated bananas, and sprinkle each with a teaspoon of shredded coconut before the chocolate hardens. Allow chocolate to harden, remove carefully from the utility platter using a thin bladed spatula, and serve.

CARAMEL CRACKERS

Steps:

• preheat oven to 250*.combine crackers and peanuts in a greased large shallow baking pan.
• in a saucepan, bring sugar, butter, and corn syrup to a boil and cook 5 minutes.
• remove from heat, add vanilla and baking soda.
• pour caramel mixture over crackers and peanuts.stir well.
• bake 1 hour, stirring every 15 minutes.
• pour onto waxed paper and break apart -- allow to cool.
• store in an airtight container.