Caramel Chocolate Cracker Cookies
A Perfectly Easy Sweet and Salty Delight
You don’t need an above ground pool to indulge in the ultimate sweet and salty treat with our Caramel Chocolate Cracker Cookies! It might help, though.
These decadent delights feature a crispy cracker base topped with creamy caramel, gooey melted chocolate, and a generous sprinkling of chopped Snickers bars.
Each bite is a symphony of textures and flavors.
From the crunch of the cracker to the chewiness of the caramel and the richness of the chocolate, this dessert is perfect for satisfying your sweet tooth cravings.
You’ll impress guests at your next gathering because these cookies are sure to be a hit with everyone who tries them. Enjoy the irresistible combination of salty, sweet, and utterly delicious goodness in every bite!
A Nostalgic Poolside Treat
Growing up on the Southwest Side of Chicago meant summers in my Aunt Barb’s above ground pool. We also, like every good Southwest side of Chicago family, had a garage fridge.
These Caramel Chocolate Candy Cracker Cookies were a staple in that garage fridge. They tasted so delicious as a snack when you wanted something sweet while jumping out of the pool to take a break.
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Saltine Crackers
Saltine Crackers make up the base of this cookie. I personally enjoy the texture of these crackers as well as the salty layer of flavor that they add.
I try really hard to get them to lay perfectly flat as pictured above. If you cannot get them to fit in your pan exactly like this, do not worry. They can be slightly layered and it will be ok.
Making the Caramel Sauce
You want to make sure to use caution when making the caramel sauce. This sauce gets very, very hot.
You also want to make sure to keep this at a low boil, but you do not want it to boil too much and get hard. You have to take the three minutes to stand there and whisk this so it doesn’t seize up.
I give the time of three minutes, but the times can vary slightly based off of the type of pot you are using as well as if you are cooking on a gas or electric stove.
Note that this thicken up and then it is done. You want to make sure the sugar is dissolved.
You also want to be able to POUR it over the crackers. Then it goes into the oven again to cook down a little more.
It will also be very hot when it comes out of the oven.
Chocolate Chips
The picture above shows the chocolate chips intact, but they are in fact softened and ready to spread. The mistake I made the first time making these is that I expected the chocolate chips to melt down and spread.
They didn’t.
I kept putting the tray back in the oven to get them to do this and ended up burning the chocolate. The chips will mostly hold their shape, but when you press down on them with the spoon you will see they are easily spreadable.
Just be warned: once you start eating these it might be tough to stop!
Caramel Chocolate Cracker Cookies
Indulge in the ultimate sweet and salty treat with our Snickers Cracker Cookies! These decadent delights feature a crispy cracker base topped with creamy caramel, gooey melted chocolate, and a generous sprinkling of chopped Snickers bars. Each bite is a symphony of textures and flavors, from the crunch of the cracker to the chewiness of the caramel and the richness of the chocolate. Perfect for satisfying your sweet tooth cravings or impressing guests at your next gathering, these cookies are sure to be a hit with everyone who tries them. Enjoy the irresistible combination of salty, sweet, and utterly delicious goodness in every bite!
Ingredients
- 1 1/2 sleeves of saltines
- 2 sticks of butter
- 1 cup of brown sugar
- 2 cups of semi sweet chocolate chips
- 12 fun sized snickers, frozen (or equivalent to 1 1/2 cups crushed up)
- *Alternatively I use a bag of crushed heath bars instead of snickers, found in the baking aisle by the chocolate chips
Instructions
- Cover a cookie sheet in foil and spray it with non stick spray, then line up the crackers like in the pictures before this recipe card that are in the post. There will be some space empty on the edges.
- In a sauce pan, melt the butter and brown sugar, bring to a boil and boil while whisking constantly for 3 minutes. This will be VERY hot, use caution. Make sure it is not boiling rapidly, just a low boil and you must whisk so it does not burn.
- Pour the brown sugar butter over the crackers, spread it so it’s even and bake in a 400° oven for 5 minutes.
- While they bake, unwrap the snickers and smash up until small pieces.
- Remove the crackers from oven. Sprinkle the chocolate chips over the whole pan and let sit for 5 minutes. I let this sit on top of my stove where it is still warm from the oven being on. If it is very cold in your kitchen you may want to put the pan back in the oven for a minute or two to soften the chips. The chips won’t LOOK melted after 5 minutes, they will usually hold their shape, but they are soft, use a spoon or spreader to spread them over the whole pan. Top with the crushed up snickers.
- Cover the pan and freezer for 4 to 6 hours or even overnight.
- Peel the foil off the back and break or cut up into smaller pieces. You can use a knife to make them more exact cut or just break up like peanut brittle.
- Be prepared to be asked to make these alllll the time!
- Keep refrigerated when not serving.
For another great pool side snack, consider Boat Bites!