I saw this recipe and knew I had to try it out for you guys! It looked so delicious and with the holidays coming up, it’s a perfect treat for pot-lucks, gift baskets, parties, etc! It uses homemade caramel and chocolate sauce, making it very easily adaptable to whatever allergies you might need to make adjustments for. Also reduces risk for cross-contamination from using processed sauces. Win, win! (Of course you can choose to use a jarred caramel sauce as well as a baking chocolate of your choice, especially if you don’t like dark/unsweetened chocolate!)
I loved the idea of making both the chocolate and the caramel myself because it eliminates all the unhealthy additives and just uses simple ingredients! If you make your own caramel sauce, keep in mind that it will seem runny until it cools completely. I made the mistake of thinking I goofed up the recipe and made another batch because mine was runny…about mid-way into making my 2nd batch, I noticed my first batch was a perfect caramel consistency. :P
There is something about salted caramel anything that just seems slightly higher-end to me. Not sure why but it’s just sort of a fancy dessert, don’t you think?
Whip up a batch of this ‘fancy’ caramel slice and impress your friends (or just eat it all yourself, like me.)
- Gluten-free table crackers
- Homemade caramel sauce (or your favorite jarred caramel sauce)
- Homemade dark chocolate (or your favorite baking chocolate)
- Sea salt
- Caramel Sauce:
- 2 cups brown sugar or coconut sugar
- ½ cup water
- ¼ cup coconut oil
- Chocolate sauce:
- ½ cup coconut oil
- 1 cup cocoa powder
- 1 tsp vanilla
- Layer a small baking tray or cookie sheet with one layer of tin foil and one layer of parchment paper. Cover evenly with the plain crackers and set aside.
- Make the caramel sauce by heating a saucepan with the water and sugar until it starts to boil. Stir constantly. Add the sea salt and coconut oil (or butter) and continue stirring on medium heat until it starts to thicken a little and remove from heat (mixture will be a little watery but it will thicken as it cools!)
- Pour the caramel sauce over the crackers until they are all evenly covered. Grind course sea salt over it and set aside.
- Make the dark chocolate by heating the coconut oil in the saucepan until melted and add vanilla. Slowly whisk in the cocoa until well blended.
- Pour the chocolate sauce over the crackers and caramel sauce evenly and add more salt. Refrigerate for 1-2 hours or until firm. Break the caramel slice into rough pieces.
- Try not to consume all in one sitting.
*This recipe was adapted from one I found on The Big Mans World.