- crackers - 40 pieces
- unsalted butter - 240 grams
- light brown sugar - 1 glass
- sea salt - 1 pinch (plus for sprinkling (optional))
- vanilla extract - 1/2 teaspoonfuls
- Chocolate chips or chopped chocolate - 1 1/2 cups
- toasted nuts to choose from - 1 Glass (almonds, pecans, walnuts)
1. Cut the butter into pieces. Preheat the oven to 175 degrees. Fully lining the baking sheet with foil, and then parchment paper. Put the crackers on the baking tray side by side. Melt the butter and brown sugar together in a medium saucepan. Cook, stirring, over medium heat, until the mass begins to boil. As soon as it starts to boil, let it boil for 3 minutes, stirring well. As cooking, the mass will thicken. 2. Remove caramel from the fire and add salt and vanilla extract, mix and quickly pour caramel crackers, helping with a spatula. Bake the crackers in the oven for 15 minutes, carefully watching them so they do not burn. You can reduce the fire if you see that the crackers get dark too quickly. 3. Remove the crackers from the oven and sprinkle with chocolate chips or chopped chocolate. 4. Allow to stand for 5 minutes until the chocolate melts and then spread evenly over the entire surface with a spatula. 5. If you use nuts, sprinkle chocolate with toasted chopped nuts and sea salt. Cool the crackers in the refrigerator, break them into pieces and store in a container for a week.
Servings: 6