Comments on: chocolate caramel crack(ers)

By: MJ

MJ — Wed, 23 May 2012 01:14:54 +0000

I make these with saltine crackers and call them PMS bars. Sweet. Salty. Crunchy. Chewy. Chocolate. What more does anyone need?

By: Michael

Michael — Sat, 19 May 2012 16:45:19 +0000

Just made these last night. I too had a slight issue with the texture. Also, while nearly all the caramel hardened, there was a patch where a good amount had leaked under the matzo and for some reason, stayed rather soft. I noticed that my butter and sugar wanted to separate like some have mentioned before. In any case, just took my first real bite a few minutes ago. I don’t see these lasting past tomorrow night. They were totally crack. I figure I’ll make some for my friends, but this batch is mine :D

By: Anna

Anna — Sun, 08 Apr 2012 15:45:03 +0000

Hi Deb,
Happy Passover!! I tried these last year and now today. The caramel both times comes out grainy. It’s brown sugar grains and butter and not caramel. What am I doing wrong? Please let me know so I can try again next year.
Thanks,
Anna

By: Debby

Debby — Sat, 07 Apr 2012 16:15:22 +0000

I made these for a small cookie type dessert to add to my usual Passover desserts. They were the best ever. Even the people who never eat dessert couldn’t stop eating them. Thank you so much.

My daughter’s contribution: Take the crumbs left after cutting, and use as a topping for ice cream.

By: Ruth's Mum

Ruth's Mum — Thu, 05 Apr 2012 18:00:47 +0000

Ruth, you better leave some to bring to me tomorrow!!

By: Ruth

Ruth — Thu, 05 Apr 2012 16:14:58 +0000

Wow my family have just gone mad over this. I made it to take to my Mum’s tomorrow night but I don’t think it will make it there. Can’t say I wasn’t warned though! The saltiness really adds something amazing to the matzo. In grams I used 160g sugar, 250g chocolate chips, 100g nuts, 230g butter.

By: Jennifer

Jennifer — Sun, 01 Apr 2012 19:59:21 +0000

I just want to say I have made this a couple of times, and I have become completely addicted! Thinking about making this again today even! :) I make mine gluten free and dairy free even and it turns out great! I also just put mine directly on the baking sheet and it turns out great! Thanks for such a yummy recipe!

By: Rachel

Rachel — Sat, 31 Mar 2012 00:14:52 +0000

whoa~ these are so good. I will be making these a lot for passover. I toasted hazelnuts and topped the “crack” with them, chocolate, and sea salt.

bliss

By: emily b

emily b — Tue, 28 Feb 2012 16:00:08 +0000

i’ve always come out with a very vaguely burnt-tasting toffee, and i don’t know whether it happens while boiling the caramel or baking the crackers, but i’m going to try a quickened, shorter boil with a few drops of water and a longer lower baking temp this go ’round just to see if it helps. i’m one of those weirdos who doesn’t need much chocolate, so i think i’ll also melt my chocolate before hand and drizzle it out of a ziploc. LOVE the recipe, though, there’s never more than crumb of evidence after 2 or 3 days.

By: Charlene

Charlene — Sun, 12 Feb 2012 19:26:52 +0000

I made these with saltine and without nuts and it was a huge hit!!