Deb’s crack cookies are reminiscent of this cracker toffee that I shared. You’ll be happy that this recipe makes a large batch!
Do you need a snack to feed a crowd? Or maybe you’re looking for an amazing add-in for a batch of ice cream? Never fear because you’ve found the perfect recipe for all that. Deb’s crack cookies are amazingly addictive and similar to the cracker toffee that I shared here on Eva Bakes.
The recipe starts off with a layer of saltine crackers. Then you pour a layer of butter/sugar on top and bake it. Finally, it’s topped with melted chocolate and set aside to cool. And there you have it – a wonderful snack or dessert. And better yet, you can chop some of this and add it to your favorite ice cream.
Stay tuned to see which ice cream I added these cookies to…
Deb's crack cookies
- 45 saltine crackers
- 3/4 cup (1 and 1/2 sticks) unsalted butter
- 1 cup organic cane sugar can substitute with granulated sugar
- 1 teaspoon vanilla extract
- 10 ounces milk chocolate chopped (or about 1 bag of chocolate chips)
- Preheat your oven to 350 degrees F. Line a 12" x 18" baking sheet with parchment paper. Add the saltines on top in a single layer, covering as much of the pan as you can. Set aside.
- In a medium saucepan set over medium heat, mix together the butter and sugar. Stir constantly until melted. Continue heating until the mixture begins to bubble. Then turn the stove off, remove the pan from the heat and stir in the vanilla extract.
- Pour the sugar mixture on top of the saltines. Use a spatula to smooth the top, making sure to fully cover each saltine with the sugar mixture.
- Bake in your preheated oven for 15-20 minutes or until the sugar caramelizes.
- Remove the pan from the oven and sprinkle the chocolate on top. Allow it to sit for about 1-2 minutes. Then, using an offset spatula, gently spread the melted chocolate so it evenly coats the crackers.
- Allow the crackers to cool before placing in the refrigerator to cool for another hour. Break the crackers up and store in an airtight container.