Ingredients
Scale
- Base:
- 1 sleeve Saltine crackers (about 40 crackers)
- Caramel Sauce:
- 1 cup (2 sticks) unsalted butter
- 1 cup packed brown sugar
- Topping:
- 12-ounce bag semi-sweet chocolate chips
- Optional Toppings:
- ½ cup crushed pecans or walnuts
- M&Ms or festive sprinkles
Instructions
- Layering the Crackers
Line your crockpot with parchment paper for easy cleanup. Arrange Saltine crackers in an even layer on the bottom. Overlapping slightly is fine; just ensure there’s a complete layer as the base. - Preparing the Caramel Sauce
In a medium saucepan over medium heat, melt 1 cup unsalted butter with 1 cup packed brown sugar. Stir continuously until combined, then bring to a boil. Let it simmer for 3 minutes without stirring to thicken slightly. Pour the caramel sauce evenly over the Saltine cracker layer in the crockpot. - Cooking in the Crockpot
Cover the crockpot and cook on low heat for 2 hours. Every 30 minutes, briefly remove the lid and gently stir to ensure even cooking, but be careful not to disturb the cracker layer. - Adding the Chocolate Topping
After 2 hours, remove the crockpot from heat and immediately sprinkle the chocolate chips over the hot caramel-cracker mixture. Let the chocolate sit for about 10 minutes to soften, then use a spatula to spread it evenly. Add any optional toppings, pressing them gently into the melted chocolate. - Cooling & Serving
Let the mixture cool at room temperature for about an hour until set. Once firm, cut or break into squares and serve. Store any leftovers in an airtight container.
Notes
- Flavor Variations: Try using milk or dark chocolate chips for a different flavor.
- Storage: Store in an airtight container at room temperature for up to a week.