Chocolate Caramel Crack

This was my thought process yesterday: What do I want to make tonight... I should really use up that escarole I have left over from soup... oh my god, I want chocolate.

And so I came to the chocolate caramel crack recipe. I've known about it for a while, Danielle made it once a few years ago and it's seen its way around blogs. I usually don't even have that much of a sweet tooth, but yesterday I needed chocolate caramel crack (crackers technically, but I prefer crack).

Chocolate Caramel Crackers
1 1/2 sleeves of saltine crackers (matzo can also be used)
2 sticks unsalted butter
1 C packed brown sugar
Pinch of salt
1 tsp vanilla
1 1/2 C semi or bittersweet chocolate chips or chunks
Handful of chopped toasted nuts of choice (optional)

Preheat oven to 350. Cover a baking sheet completely in foil, and then cut a piece of parchment paper to fit the bottom. Line the entire bottom with saltines or matzo, Like this: 

In a sauce pan melt the butter and sugar together over medium heat. When the mixture starts to boil, cook for 3 more minutes stirring constantly. Take the pot off of the heat and stir in the salt and vanilla. Pour the caramel over the crackers and spread out to cover all of the crackers. Bake for 15 minutes, watching closely to make sure the edges don't burn. Take the pan out of the oven and immediately sprinkle with the chocolate. Let sit for about 5 minutes, and when the chocolate is melted, use a knife to spread over the caramel. Sprinkle with nuts. If you have room in your fridge, throw the sheet in there to allow the chocolate to set, if not, it'll just take longer. When the chocolate is firm, break into pieces.

Did I get up at midnight to eat more of this? Did I have chocolate caramel crack for breakfast? 


... Remember, crack kills.