Chocolate caramel crack(ers) from Smitten Kitchen by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • j_h on December 11, 2018

    Use saladas in Australia - they're the closest to saltines

  • Rutabaga on May 05, 2016

    Update: I made this again, baking the matzo with the caramel topping for only ten minutes, using chopped 70% dark chocolate in place of chocolate chips, and sprinkling with smoked Maldon sea salt. The caramel, while a touch grainy (which I find typical of this snack - it's not really a problem in this case) definitely had more presence, and I prefer the taste of bar chocolate over chocolate chips. Smoked Maldon salt has a mere gentle hint of smoke, which adds just the right finishing touch.

  • Rutabaga on April 25, 2016

    I love this stuff; it's called "crack" for good reason. However, I felt the toffee flavor was a little lacking when I made this batch. The chocolate really dominated. Perhaps I need to make some extra caramel, or perhaps I had baked it too long. The caramel topping was flaky when I removed it from the oven after 15 minutes, which was not what I expected. This probably merits another batch to test my theory...

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