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Salted Caramel Chocolate Crack Bars

An addictive, sweet-and-salty treat featuring layers of crispy crackers, buttery homemade toffee, and rich dark chocolate topped with sea salt.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Base Layer
  • 40-50 Saltine crackers or Ritz/Graham crackers
Toffee Layer
  • 1 cup unsalted butter 2 sticks, cubed
  • 1 cup dark brown sugar packed
Topping
  • 2 cups semi-sweet chocolate chips high quality
  • 1 tbsp flaky sea salt Maldon preferred
  • 0.5 cup chopped pecans optional

Equipment

  • Baking Sheet (Jelly Roll Pan)
  • Saucepan
  • Offset spatula
  • Aluminum foil

Method
 

  1. Preheat your oven to 400°F (200°C) and line a large baking sheet with aluminum foil. Spray lightly with non-stick spray.
  2. Arrange the crackers in a single layer on the baking sheet, covering the entire surface without overlapping.
  3. In a saucepan over medium heat, melt the butter and brown sugar. Bring to a rolling boil.
  4. Let the mixture boil for exactly 3 minutes without stirring constantly, until it turns a deep amber color.
  5. Immediately pour the hot toffee evenly over the crackers and spread quickly with a spatula.
  6. Bake in the oven for 5 to 6 minutes. The toffee should be bubbling vigorously all over the crackers.
  7. Remove from oven and immediately sprinkle the chocolate chips over the hot toffee. Let stand for 2 minutes to melt.
  8. Spread the melted chocolate into an even layer using a spatula.
  9. Sprinkle generously with sea salt flakes (and nuts if using) while the chocolate is still wet.
  10. Cool completely at room temperature, then refrigerate for 1 hour until hard. Break into shards to serve.

Notes

Store in the refrigerator for the best texture. If the toffee separates (looks oily), whisk a teaspoon of hot water into the boiling mixture to bring it back together.