Saltine Cracker, Ice Cream, Sandwiches

Recipes are mostly motivated by irrational cravings here is how you can Bake, cool, caramelize and chunky  saltine crackers.  It’s crunchy, buttery, slathered with dark chocolate and studded with toasted nuts used to sandwich vanilla ice cream. And it tastes excellent when frozen.

Ingredients

. 32 (about 100 grams) saltine-style crackers

. 1/2 cup (115 grams) unsalted butter, cut into a few large pieces

. ½ cup (95 grams) packed light or dark brown sugar

. 1/4 tsp vanilla extract

. 1 1/3 cups (8 ounces) dark chocolate (semi- or bittersweet) chips

. 2/3 cup toasted, chopped almonds or a nut of your choice (optional)

. Sea salt for sprinkling

.  2 cups ice cream, any flavour

Method

. Heat your oven: To 350°F (175°C).

. Line the bottom and sides of 1 9×13-inch baking sheet or 2 8×8-inch cake pans with foil, then lightly coat foil with non-stick spray. Arrange crackers in a single layer so that they fit in the bottom of your pan. Having no crackers overlap will make it easier to spread the caramel

. Melt butter and brown sugar together in a saucepan over medium heat. Stir until it begins to boil, for 2 to 3 minutes. Remove from heat and stir in vanilla. add salt  if using unsalted crackers, spread quickly over cracker-lined pan(s) using spatula to evenly spread the caramel, before it gets cool

. Bake In heated oven for 10 to 15 minutes, check at 10 minutes to make sure the corners are not darken. Remove from oven and scatter chocolate chips over caramel crackers. Then use a spatula to spread the chocolate into an even layer Sprinkle with nuts and add pinches of sea salt.

. Transfer pan(s) to freezer until absolutely cold and solid, using the foil to lift sheet, carefully transfer the candy to a cutting board and remove the foil.

. Line the bottoms and sides of your baking pan (now foil-free) with a piece of plastic wrap. Place your first sheet of candy chocolate side down in the bottom of your pan. Scoop your desired amount of ice cream over the sheet and spread it in an even layer. Place second sheet of candy, chocolate side up, on top, pressing it onto the ice cream. Return to freezer for several hours, at least 4 minutes is best to get the block of sandwiches solid enough to cut.

. When sandwich block is frozen solid, transfer to a cutting board and use a sharp serrated knife to carefully cut your block into ice cream sandwich squares. You can always return back to freezer if it melt too fast before continuing.

. Return cut sandwiches to freezer to let them firm up again, before consumption