Immediately pour hot caramel evenly over crackers. Spread gently with a spatula.

Bake for 5 minutes until caramel is bubbly across the entire surface.

Remove baking sheet from oven. Sprinkle chocolate chips evenly over hot caramel.

Let chocolate soften for 2-3 minutes, then spread evenly with a spatula.

Immediately sprinkle with chopped nuts (if using), gently pressing them into the chocolate.

Cool completely at room temperature. Refrigerate for 1 hour to set completely.

Break into irregular pieces. Serve at room temperature.

FAQ

Q: Can I use other crackers?

A: Saltines are traditional for their salt content, but unsalted matzo or graham crackers may be substituted.

Q: Why did my caramel crystallize?

A: This occurs if sugar isn’t fully dissolved. Stir constantly until boiling begins, then avoid stirring.

Q: Can I use milk or dark chocolate?

A: Yes, any chocolate type works. Semi-sweet balances sweetness best.

You Must Know

Use a rimmed baking sheet to contain caramel

Work quickly when spreading caramel and chocolate

Cool completely before breaking to prevent crumbling

Hot caramel is extremely viscous – avoid skin contact

Storage Tips

Store in an airtight container at room temperature for up to 1 week

Layer between parchment paper to prevent sticking

Freeze for up to 3 months in sealed containers

Thaw frozen cookies at room temperature for 30 minutes before serving

Enjoy!