Brown Sugar Saltine Cookies
Indulge in the perfect balance of sweet, salty, and crunchy with these irresistible Brown Sugar Saltine Cookies! This simple yet decadent recipe transforms everyday saltine crackers into a show-stopping dessert by layering them with a rich, buttery caramel made from brown sugar and a hint of vanilla. Baked to golden perfection and optionally topped with melted chocolate and a sprinkle of sea salt, these cookies are a delightful fusion of toffee-like sweetness and savory crunch. With just 10 minutes of prep time and a few pantry staples, this easy dessert is perfect for holiday platters, last-minute gatherings, or anytime you crave a quick and crowd-pleasing treat. Serve them as bite-sized pieces of caramel bliss and watch them disappear in seconds!
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Recipe Information
Ingredients
- 40 pieces Saltine crackers
- 1 cup Unsalted butter
- 1 cup Brown sugar
- 1 teaspoon Vanilla extract
- 1 cup Chocolate chips (optional)
- 0.5 teaspoon Sea salt (optional)
Instructions
Preheat your oven to 350°F (175°C). Line a large baking sheet with aluminum foil or parchment paper, ensuring it fits snugly over the edges for easy cleanup.
Arrange the saltine crackers in a single layer on the baking sheet, covering the entire surface. If needed, break a few crackers into smaller pieces to fill gaps.
In a medium saucepan, melt the butter over medium heat. Add the brown sugar and stir until combined and smooth. Let the mixture come to a gentle boil while stirring continuously for 2-3 minutes to form a caramel-like consistency.
Remove the saucepan from heat and stir in the vanilla extract. Carefully pour the caramel mixture evenly over the arranged saltine crackers, spreading it with a spatula to cover all crackers.
Bake the crackers in the preheated oven for 8-10 minutes, or until the caramel starts to bubble. Keep a close eye to avoid burning.
Remove the tray from the oven and, if desired, sprinkle chocolate chips over the hot caramel layer. Let them sit for 2 minutes to soften, then spread the melted chocolate evenly with a spatula.
Optional: Sprinkle a light dusting of sea salt over the top if you want an extra salty kick.
Allow the cookies to cool completely on the baking sheet. For faster results, transfer the tray to the refrigerator for 20-30 minutes to set.
Once cooled and firm, break the cookies into smaller pieces or squares. Store in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
2716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.4 g | 198% | |
| Saturated Fat | 88.3 g | 442% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 1993 mg | 87% | |
| Total Carbohydrate | 338.6 g | 123% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 233.6 g | ||
| Protein | 18.1 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 406 mg | 31% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1564 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
