17 November 2019

Salty Caramel Chocolate Candy

We have a cookie swap coming up, and that means I have to make cookies. Lots and lots of cookies. I’m set to make my go-tos during the Holiday season — Russian teacakes, crème de menthe bars, and caramel turtles. But this year, I also wanted to add something new to the mix.

Before I moved to New England, I photocopied a bunch of my grandma’s and mom’s recipes that they had written on notecards. I was flipping through for inspiration, when I found one titled “Candy.” No other detail or explanation needed.

Even though my mom thought “Candy” was good enough, I’ve named mine “Salty Caramel Chocolate Candy” to provide a bit more description. Whatever the name, the recipes remains: saltine crackers topped with caramel, chocolate chips, and sea salt. Simple, but fine.

They freeze beautifully, and make a nice addition to a Holiday cookie tray. You can whip them up in minutes, and impress all your friends with your amazing baking talents. The part that takes the longest is lining the baking tray with saltines.

Thanks for the recipe, mom!


Salty Caramel Chocolate Candy

Course Dessert


  • 1 box saltine crackers
  • 1 cup unsalted butter
  • 1 cup brown sugar
  • ¾ cup semi-sweet chocolate chips
  • Pinch of sea salt


  • Preheat oven to 425°F. Top cookie sheet with foil. Line cookie sheet with saltine crackers.
  • Melt 1 cup butter into sauce pan. Add 1 cup brown sugar. Boil butter and brown sugar for 3-5 minutes until desired consistency is reached, stirring continuously and being careful to not burn or overcook the sugar.
  • Pour caramel over crackers. Top with ½ package (¾ cup) semi-sweet chocolate chips while caramel is still hot. Top with sea salt. Enjoy!

Comments are closed.