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–+ servings
Salted Caramel Cracker Bites

Sweet and Salty Salted Caramel Cracker Bites to Savor

These Salted Caramel Cracker Bites are a delightful blend of sweet and salty flavors, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 35 minutes
Servings: 12 bites
Course: Snacks
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cracker Base
  • 4 cups Oyster crackers Feel free to use gluten-free versions if needed.
For the Caramel Coating
  • 2 sticks Butter Can substitute with vegan butter for dairy-free option.
  • 1 cup Brown sugar Light or dark brown sugar can be used.
  • 2 teaspoons Vanilla extract Opt for pure vanilla extract for best flavor.
  • 0.5 teaspoon Cinnamon Optional for those who prefer a simpler flavor profile.
  • 1 teaspoon Salt Flaky sea salt is recommended for garnish.

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper
  • medium saucepan
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Spread the oyster crackers in a single layer on the baking sheet.
  3. In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar, vanilla extract, and cinnamon if using. Bring to a gentle boil for 2-3 minutes until thickened.
  4. Remove the saucepan from heat and pour the caramel mixture over the crackers, spreading evenly.
  5. Sprinkle salt over the caramel-coated crackers for the sweet-salty balance.
  6. Bake for 7-9 minutes, watching closely to avoid burning.
  7. Allow the bites to cool completely before breaking apart into pieces.
  8. Store in an airtight container at room temperature for up to a week.

Nutrition

Serving: 1biteCalories: 150kcalCarbohydrates: 18gProtein: 1gFat: 8gSaturated Fat: 5gCholesterol: 20mgSodium: 200mgPotassium: 30mgSugar: 10gVitamin A: 5IUCalcium: 2mgIron: 2mg

Notes

These bites are vegetarian-friendly and customizable with your favorite nuts or extracts.

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