Graham Cracker Caramel Crisps
Indulge in the irresistible blend of sweet, buttery caramel and rich melted chocolate with these Graham Cracker Caramel Crisps! This quick and easy recipe transforms simple graham crackers into a show-stopping treat by layering them with a homemade caramel sauce, gooey semi-sweet chocolate, and a sprinkle of crunchy nuts for added texture. Ready in just 20 minutes and perfect for feeding a crowd, these caramel crisps are a must-try for holiday platters, potlucks, or satisfying your sweet tooth at home. With minimal prep and basic pantry ingredients, this recipe is as effortless as it is delicious. Don’t forget to break them into snackable pieces for a perfectly shareable dessert! Keywords: graham cracker caramel crisps, easy dessert recipe, chocolate caramel treats, holiday sweets, quick crowd-pleaser.
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Recipe Information
Ingredients
- 12 sheets graham crackers
- 0.75 cups unsalted butter
- 0.75 cups brown sugar
- 1 teaspoons vanilla extract
- 0.25 teaspoons salt
- 1 cups semi-sweet chocolate chips
- 0.5 cups chopped nuts (optional, such as pecans or almonds)
Instructions
Preheat your oven to 350°F (175°C) and line a rimmed baking sheet with parchment paper or aluminum foil.
Arrange the graham cracker sheets in a single layer on the prepared baking sheet. Break the crackers as needed to fit the entire surface.
In a medium saucepan, melt the butter over medium heat. Once melted, stir in the brown sugar, vanilla extract, and salt. Continue stirring until the mixture begins to boil.
Reduce heat to low and let the caramel mixture simmer for 2-3 minutes, stirring constantly, until it thickens slightly.
Carefully pour the caramel mixture evenly over the graham crackers, spreading it out with a spatula to cover all the crackers.
Place the baking sheet in the preheated oven and bake for 8-10 minutes, or until the caramel is bubbly.
Remove the pan from the oven and immediately sprinkle the chocolate chips evenly over the hot caramel. Let the chocolate sit for 2-3 minutes to soften.
Using a spatula or the back of a spoon, gently spread the melted chocolate over the caramel layer. If using nuts, sprinkle them over the chocolate while it is still warm.
Allow the crisps to cool at room temperature for about 1 hour, or until the chocolate is set. For faster cooling, you can refrigerate the tray for 20-30 minutes.
Once the crisps are cool and firm, break them into smaller pieces and serve. Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
165 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.9 g | 14% | |
| Saturated Fat | 5.3 g | 27% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 50 mg | 2% | |
| Total Carbohydrate | 17.5 g | 6% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 14.0 g | ||
| Protein | 1.1 g | 2% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 13 mg | 1% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 39 mg | 1% | |
*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.
