Chocolate-Caramel Saltines
Serves: Makes 2 dozen
  • 6 tablespoons butter
  • 4 tablespoons sugar
  • 24 saltine crackers
  • 4 ounces white chocolate, coarsely chopped
  • 24 Hershey’s Kisses filed with Caramel, foils removed
  • 2 ounces bittersweet chocolate, melted
  1. Adjust oven rack to lower-middle position and heat oven to 375 degrees. Heat butter and sugar in a small saucepan over medium heat until mixture comes to a rolling boil. Meanwhile, line a 13- by 9-inch rimmed baking sheet with a sheet of heavy-duty foil, leaving an overhang on the two long sides to facilitate removal. Spray foil with vegetable cooking spray. Arrange 24 crackers close together in prepared pan.
  2. Pour butter mixture over crackers, spreading it evenly with a rubber spatula. Bake until butter-sugar mixture starts to harden and crackers are caramel colored, 8 to 10 minutes.
  3. Scatter white chocolate over hot crackers and let stand until soft. Use a spatula to evenly spread chocolate over the crackers. Transfer crackers to a wire rack to cool to lukewarm. Place empty baking sheet under crackers; top each cracker with a Hershey’s Kiss. Using fork tins, drizzle dark chocolate over crackers. Freeze to set. (Can be covered and frozen for a couple of weeks.) Serve!
If you like, you can coat the crackers with bittersweet and then drizzle with melted white chocolate. To get the white chocolate soft enough to drizzle, whisk in a few drops of vegetable oil.
Recipe by Three Many Cooks at