• Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Course: Desserts

This recipe was prepared using the Braun MultiQuick 9 Hand blender using the whisk attachment



  • 35 Saltine crackers
  • 2 sticks unsalted butter
  • 1 cup packed light brown sugar
  • 1 (12-ounce) bag semisweet chocolate chips
  • 1/2 cup sliced almonds
  • 1/4 cup chopped candied orange peel (from an 8-ounce package), optional

  1. Preheat the oven to 350ºF. Line a large baking sheet with parchment paper.
  2. Arrange the crackers in one layer on the baking sheet. 
  3. To make the caramel layer, melt the butter in a medium sauce pan over medium heat. Add the brown sugar and bring to a simmer. Using the hand blender with the whisk attachment, whisk the butter mixture on low speed, until the mixture is thickened and the sugar is completely dissolved, about 5 minutes. Immediately pour the butter mixture all over the crackers spreading with a spatula to cover completely. Bake until the caramel is bubbly, about 12 minutes. Transfer to a cooling rack.
  4. Sprinkle the chocolate chips all over the crackers; let stand until the chocolate begins to melt, about 5 minutes. Using a small offset spatula, spread the chocolate evenly over the crackers. Sprinkle with the almonds and candied orange peel, if using.  
  5. Refrigerate until hard, then break into shards and store in a container for up to 3 days. 

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