Description
Sticky, buttery caramel meets a satisfying salty crunch in these quick no-bake dessert bites.
Ingredients
Scale
- 36 Ritz-style crackers (about 150 g / 5.3 oz)
- 200 g (1 cup) granulated sugar
- 113 g (1/2 cup / 1 stick) unsalted butter
- 120 ml (1/2 cup) heavy cream
- 30 ml (2 tbsp) light corn syrup
- 1/4 tsp fine sea salt
- 170 g (6 oz) dark chocolate chips or chopped chocolate
- Optional: 40 g (1/3 cup) chopped toasted pecans or sliced almonds
Instructions
- Preheat the oven to 180°C (350°F). Line a baking sheet with parchment and arrange 36 crackers in a single layer.
- In a heavy saucepan, combine 200 g granulated sugar and 30 ml corn syrup over medium heat. Swirl the pan gently until the sugar melts and becomes deep amber, about 6–8 minutes.
- Remove from heat and whisk in 113 g unsalted butter until smooth. Then whisk in 120 ml heavy cream and 1/4 tsp fine sea salt. Return to low heat and simmer for 1–2 minutes until smooth.
- Pour the caramel over the crackers and bake for 4–6 minutes until bubbly.
- Remove from oven and scatter 170 g dark chocolate over the hot caramel. Spread the chocolate evenly and sprinkle with flaky sea salt and optional nuts.
- Chill in the fridge for 30–45 minutes until firm, then cut or break into 24 pieces before serving.
Notes
For a vegan option, substitute butter with vegan butter and cream with coconut cream. Use dairy-free chocolate if necessary.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 140
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 15mg