Ingredient Amount
Saltine crackers 30–40 (enough to fill pan)
Unsalted butter 1 cup (2 sticks)
Brown sugar 1 cup
Vanilla extract 1 tsp
Salt ½ tsp
Chopped pecans ¾ cup
Semi-sweet chocolate chips 2 cups
🔥 How to Make It
Preheat oven to 350°F. Lightly grease a 12×17-inch jelly roll pan.
Lay out crackers in a single even layer across the pan (saltines or graham crackers work well).
In a saucepan over medium heat, melt butter and brown sugar, stirring until dissolved. Bring to a boil for 2–3 minutes, then reduce to a simmer for 1–2 minutes.
Remove from heat, stir in vanilla and salt, and whisk until fully combined.
Pour the caramel evenly over the crackers and smooth out with a spatula.
Sprinkle pecans generously over the top, then bake for 7–9 minutes, until the mixture bubbles.
Let the tray cool for 5 minutes, then sprinkle chocolate chips over the hot caramel. Let sit for 2 minutes, then spread the chocolate into an even layer.
Let cool completely before breaking or cutting into pieces.
❄️ Storage Tips
Store in an airtight container at room temp for up to a week.
Or freeze for longer shelf life and crispier texture!
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