What more can be said about this super addictive snack (crack)? It’s been written in about a hundred different places and it all started here. It’s seriously good. Insanely addictive. Shall I go on?
The crazy thing about this candy is that it uses Matzoh crackers. For reals. The only Matzoh I had on hand was the ground up meal (perfect for making matzoh balls), but not so good for making candy. So I turned to the next best thing in my cupboards: Stoned Wheat Thins. I actually had to run to my cupboards to double check this and yes, they are indeed, labeled “stoned”. The drug-addled theme of this post is not lost on me!
These are easy to make…in fact, too easy to make. No candy thermometer needed. Make a batch, share them with your friends and then pass along the recipe because they will ask for it. They taste like a homemade Skor bar and you’ll find yourself going back for “just one more piece”. Want to make this vegan? Get yourself some vegan crackers, some Earth Balance and your favorite vegan chocolate. Get hooked today!
chocolate-covered caramel crunch
enough crackers to line a baking sheet
1 c unsalted butter, cut into chunks
1 c packed light brown sugar
big pinch of fleur du sel (optional)
1/2 t vanilla extract
1 c semisweet chocolate chips
1 c toasted coarsely chopped almonds
1. Line baking sheet with foil, making sure you have enough to create a tall rim around the pan. Line pan with crackers, breaking up pieces if you have to, to fill in any cracks. Preheat the oven to 375F.
2. In a medium sized saucepan, melt the butter and brown sugar together over medium heat. Stir frequently until the mixture begins to boil. Boil for 3 minutes, stirring constantly. Remove from heat and add in vanilla. If you are using unsalted crackers, add in salt. Pour caramel over crackers and spread evenly with a silicone spatula.
3. Put the baking sheet in the oven, reducing heat to 350F. Bake for 15 minutes, watching carefully that the caramel does not burn.
4. Remove from heat and cover with chocolate chips. Let stand 5 minutes until chocolate melts and then spread evenly with a spatula. Sprinkle with toasted almonds and fleur du sel or whatever toppings you desire. Let cool completely and then break into pieces, storing in an airtight container.
I love Skor bars! I am definitely making this as soon I pick up some matzoh crackers which I know i have seen gazillions of times on the shelf at my local market. And if these are as easy to make as you claim Kickpleat – then I’ll be making them more often than I care to admit LOL
The only bad thing about making this “crack” treat is having to balance it out with more physical activity. I guess it’s not such a hard thing to do since it’s bicycle riding season now.
haha! love the title of your post :0)
wow, you used matzoh?? interesting!! those bars definitely look addictive!!
These are fantastic made with graham crackers as well Kickpleat:D
Oh.my.god. Gotta go get some almonds!
Mmm, I’ve made two batches of this in the last 10 days. It’s impossible to stop eating it!
I make this with honey grahams…it’s like crack!!!
leslie, i can understand the addiction!
bijoux, this is worth an extra long bike ride!
thanks, veggiegirl. i didn’t use matzoh, but just ol’ stoned wheat crackers. they are very addictive.
bellini, mmm, i’ll bet they’re great with graham crackers!
zoomie, yes, get some almonds already! soooo good.
rachael, this recipe is total crack. in fact every blogger who writes about this recipe slips in the “crack” word. too good.
Crunchy? Caramel?? Chocolate?? I’m a convert. 🙂
I just made this today and it is all that you said it was…and more!
I am practicing great restraint from devouring the whole batch. I’m going to a dinner gathering tonight and I’m taking the “crack” with me; it is better in other people’s bellies that on my hips 😀 Of course, some of it is staying in my fridge too – I have an addiction.
Anything with brown sugar and butter has my name all over it!
Made these last night, and needless to say I haven’t been out of a 5 foot radius of the treat.
i saw this in your photos, and am so glad you posted the recipe here. this sounds excellent! i am a *huge* matzoh fan, and right after passover, i usually stock up on several boxes of them to munch on. now this gives me something new to try with them. yay!
patricia, you might be a convert now. soon, you’ll be an addict. true.
bijoux, glad you made it and yes, share it around!
jennie, glad you love it too!!
bellcurves, just make sure you use some restraint. they really are highly addictive 🙂
Nice touch with the fleur de sel, you’ve gotta love the salty-sweet combination.
I can’t even remember the last time I had a Skor bar! Thanks for the memories!
indeed, nosh. the salty-sweet thing is my favorite combo.
mevrouw, it’s definitely skor-like! try it!
I’ve seen this on another blog and thought it was interesting but didn’t save the recipe. However after reading and seeing your post, I’m convinced I must try it! I want some right now.
Saltines work too. I have been making them on matzoh and saltines for almost 25 years. Everyone loves them.
Hey! I was looking for this recipe the other day and I couldn’t remember where I found it. I made these for inclusion in my Christmas treats one year and everyone went crazy for them. Thanks for the reminder.
I used Keebler’s Club crackers for the base. Fantastic!
“It started here.” Are you kidding me? This recipe’s been around for decades and can be found in tons of fundraising cookbooks.
I have made this recipe for years at Christmas and called it Candy Bark, but my friend labelled it “Christmas Crack” one year and the name has stuck.
I only bake mine for 5 minutes in the oven though.
Pretty good even without the chocolate. Also, no incriminating chocolate finger prints. Heh.
THANK YOU!! I made something like this when I was very young, using graham crackers. I will have to try this one out, as I have never found the recipe I made before again.
My sister-in-law makes chocolate caramel matzo every year at passover and I’ve been dying to make some. I just made your recipe and it turned out great! Thank you! I hope you don’t mind that I linked to your recipe on my LJ.
Have you tried it with Earth Balance? I found that trying to boil earth balance with brown sugar (for carmel or carmel crakers like these) results in a huge disapointment. I would like to know if worked for anyone.
Hi Susan, I have tried it with Earth Balance. The results were okay – but truth be told, butter is the way to go. Earth Balance works, but it’s not my preference.
How long will this keep in an airtight container? I’d like to make some for several friends that live on the other side of the US, so I’ll have to make them this week to be able to ship them in time for Christmas!
Captain Ang, I think they should last about a week or so – they don’t last very long in my house. But if kept refrigerated they might even last longer.
These are wonderful!!! I did notice though that 375 for 15 minutes seems to consistently burn my crackers. 🙁 I’ve now been setting my oven to 350, and baking for 5-7 minutes. Maybe it’s just my oven but this seems to produce more successful results… Thanks for the great recipe!!!
Meredith, I did have an older oven so that temperature worked for me. But yes, if you get better results at a lower temp, keep at it 🙂