Ingredients:
- 1 cup unsalted butter (2 sticks)
- 1 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 box (16 oz) saltine crackers
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped pecans or walnuts (optional)
- Sea salt for sprinkling
Directions:
- Begin by lining a large baking sheet (approximately 15×10 inches) with parchment paper. Ensure the parchment covers the bottom and extends slightly over the edges to make it easier to lift the bark out later.
- In a medium bowl, combine the unsalted butter and packed brown sugar. Use a microwave-safe bowl to melt the butter and sugar mixture in the microwave. Heat it in 30-second increments, stirring well after each interval until the mixture is completely melted and smooth. This should take about 1-2 minutes total.
- Once melted, stir in the vanilla extract and salt until fully incorporated. Set the caramel mixture aside to cool slightly.
- While the caramel is cooling, arrange the saltine crackers in a single layer on the prepared baking sheet. You can place them in a grid pattern, ensuring there are no gaps between the crackers.
- Pour the slightly cooled caramel mixture evenly over the arranged saltine crackers. Use a spatula to spread the caramel gently, making sure to cover all the crackers evenly.
- Next, sprinkle the semi-sweet chocolate chips over the warm caramel layer. Allow the chocolate chips to sit for a few minutes to soften. Once softened, use a spatula to spread the melted chocolate evenly across the caramel layer.
- If desired, sprinkle the chopped pecans or walnuts over the melted chocolate layer for added texture and flavor.
- Finally, sprinkle a light dusting of sea salt over the top for that perfect sweet and salty balance.
- Place the baking sheet in the refrigerator and allow the bark to chill for at least 2 hours, or until the chocolate is set and the bark is firm.
- Once set, remove the baking sheet from the refrigerator. Lift the bark out using the edges of the parchment paper and place it on a cutting board.
- Using a sharp knife, cut the bark into desired-sized pieces.
- Serve immediately or store in an airtight container in the refrigerator for up to one week. Enjoy your delicious no-bake salted caramel cracker bark!