Miso Caramel Cracker Cookies Recipe | Molly Yeh
Difficulty: Simple
Makes: roughly 36 cookies
Nutritional Info Per Cookie: Serving Size: 1 of 36 pieces
Calories: 77
Total Fat: 4g
Saturated Fat: 2g
Carbohydrates: 10g
Dietary Fiber: 1g
Sugar: 7g
Protein: 1g
Cholesterol: 2mg
Sodium: 51mg
Total Time: 1 hour 30 minutes (including chilling and setting time)
Hands-On Time: 30 minutes
Ingredients:
- 11 ounces commercially prepared caramels
- 2 tablespoons heavy cream
- 1 1/2 tablespoons white miso paste
- Approximately 2 1/2 sleeves of buttery crackers, like Ritz (around 72 crackers total)
- 8 ounces dark chocolate, chopped, or dark chocolate chips
- Flaky salt (e.g., Maldon), to sprinkle on top
- Decorative sprinkles, for finishing
Directions:
- Place the caramels and heavy cream in a medium saucepan. Warm over medium-low heat, stirring, until the caramels have melted completely and the mixture is silky (about 7 minutes). Stir in the miso paste and remove from heat. Let the caramel cool a few minutes so it thickens slightly.
- Arrange half of the crackers, saltier side down, on a parchment-lined baking sheet. Spoon roughly 1 teaspoon of caramel onto each cracker (enough to nearly reach the edge; some may spill). Top each with a second cracker, saltier side up. Chill in the refrigerator for 30 minutes.
- Melt the chocolate using a double boiler or microwave (heat in 30-second bursts), stirring until smooth. Let the chocolate cool slightly for a few minutes.
- Dip each cracker sandwich halfway into the melted chocolate and return to the parchment-lined tray. Sprinkle with flaky sea salt and decorative sprinkles. Chill in the refrigerator or leave at room temperature until the chocolate sets, about 30 minutes.
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