What a loooooong time it has been (again)! Not much time to do actual baking as of late - except for a few repeats of the classic recipes. But here's something I couldn't wait to try as soon as I saw it online.
We are all familiar with my "crack fish" yes?
Well, when I went to Unique LA a couple of weekends ago... I came across Bacon Crack from Cast Iron Gourmet. SO good... and then I didn't feel so un-PC by calling my crackers "crack fish".
So when I found this recipe for "chocolate crack"... why the hell not give this a shot? Plus, all I had to pick up from the store were the saltines.
Chocolate 'Crack' from Serious Eats
Approx 2 sleeves Saltine Crackers
8oz Unsalted Butter
8oz Dark Brown Sugar
1tsp Vanilla Extract
12oz (or random handfuls) of Dark Chocolate (chopped or chips)
Line a half sheet pan with aluminum foil.
Then lay flat saltine crackers all along the bottom of the lined tray.
Melt butter on the stove. Add sugar and vanilla. Cook until thick and bubbly.
Pour over crackers. Spread evenly.
Place into preheated 350 oven, until butter mixture gets super bubbly. (I might have pulled this out earlier and may not have reached optimal bubbly-ness.)
With butter mixture still hot, drop chopped or chips of chocolate all over the top. Let it melt from the residual heat and spread with a spatula.
Let cool to room temp. Then place in refridgerator to let it chocolate firm up.
*I sprinkled some sea salt on the top. I like a distinct contrast of salty and sweet.
This is definitely Trial 1. The crackers got a bit chewy/soggy. Perhaps from prematurely taking them out of the oven. And I think I would play with the thickness/thinness of the butter-sugar layer as well as the chocolate layer. But great flavors together. Got to brainstorm something for the texture. I want crunchy. Crunch crunch.