This simple, no-candy-thermometer-needed candy bar recipe creates delicious results using basic ingredients.
Course: Dessert
Keyword: bars, candy, chocolate, cracker
Author: Beth Cato
Equipment
9x9 pan
aluminum foil
nonstick spray
offset spatula
Ingredients
48saltine crackers from a 16-ounce package, divided
3/4cuplight brown sugar packed
1/2cupunsalted butter
14ouncessweetened condensed milkone can
3Tablespoonshalf & half
2Tablespoonslight corn syrup
1/4teaspoonkosher salt
1/2teaspoonvanilla extract
8ounceschocolate chips or chocolate bark
1teaspoonflaky sea salt
Instructions
Line a 9x9 pan with foil, overlapping two long strips to cover all four side. Apply nonstick spray all over interior. Place 16 crackers in a single layer to form a base crust. On a plate, count out 32 more crackers to have ready to make the next layers quickly. Stage the uneven spatula nearby.
In a saucepan on the stove, cook sugar and butter, stirring often, until the butter is melted and the sugar is dissolved. That will take about 5 minutes. Pour in the sweetened condensed milk, half & half, corn syrup, and salt. Increase the heat to medium to bring the contents to a simmer. Stir constantly. Continue stirring--bringing the heat down as needed to keep it at a simmer, not a full boil--for about 6 to 8 minutes, until it obtains a deep golden color. Remove the pan from heat and add the vanilla extract.
Carefully pour about 1/3 of the toffee over the crackers. Set down pan and quickly use the spatula to spread the toffee into an even layer. Place 16 more crackers on top. Add another 1/3 of toffee. Place the last of the crackers, and then pour the rest of the toffee on top and even it out. Let cool for a few minutes. Clean the uneven spatula.
Meanwhile, melt the chocolate using a microwave-safe bowl in the microwave or a pot on the stovetop. Slowly pour the chocolate over the top of the of the cracker-toffee stack and use the spatula to even it out. Let it cool about 5 minutes. Measure out the flaky sea salt and sprinkle it all over the top.
Place the pan in the fridge to chill for at least 2 hours or overnight.
Remove from fridge and let set at room temperature about 10 minutes, which will reduce the amount of crackling across the chocolate top. Use the foil to lift the contents onto a cutting board. Use a knife to cut off the very edges to form neat sides, and then cut the rest of it into small bars.
Store bars in a sealed container in the fridge for up to a week.