Ingredients:

  • 115 g unsalted butter
  • 100 g packed light brown sugar
  • 1 g salt
  • 57 g Ritz Crackers
  • 225 g semi-sweet chocolate chips
  • 14 g coconut oil

Instructions:

  1. Line a large baking sheet with parchment paper. Arrange the Ritz crackers in a single layer. Note: Leave a tiny bit of space between them for easier breaking later.
  2. In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar and salt.
  3. Bring the mixture to a rolling boil. Wait until you see large, consistent bubbles.
  4. Allow the mixture to bubble for 2-3 minutes until it reaches a deep mahogany color. Note: Watch it closely; it can go from perfect to burnt in 30 seconds.
  5. Quickly pour the boiling caramel over the arranged crackers. Spread it evenly using a spatula.
  6. Sprinkle chocolate chips over the hot caramel.
  7. Wait a few minutes for the heat to melt the chips, then spread into a smooth layer.
  8. Chill in the fridge for 30 minutes until the chocolate is firm and matte.
  9. Carefully lift the block off the parchment and break into individual pieces.