Chianti Caramel and Salted Dark Chocolate Crack
Cioccolato. Chocolat. Chocolade. Čokolada. Chocolate. Is there a more beautiful word? Especially when used in a sentence with Chianti and salt and caramel? I don't think so. And I'd be willing to debate anyone who thinks otherwise. This is definitely not a healthy dessert. Some might even say that's a contradiction of terms (I do have some healthy desserts up my sleeve, but this isn't one of them). This is called crack for two reasons. One is that it's addicting, and the other is that you crack it to break it up at the end. Also, I feel like I say this all the time, but anything that has wine definitely has my attention. Add chocolate, and I'm so there it's not even funny...
Start by spraying the largest cookie sheet you have with cooking spray. IMPORTANT: if your sheet isn't nonstick, put parchment or wax paper down, otherwise you'll have a sticky mess that won't come off the pan. Then lay as many saltines as you can fit on the sheet with the salt side down in rows. Do this before you start your caramel because once it's ready, you have a small window of time to get it from the pot to the crackers before it hardens. Next preheat your oven to 475 degrees F. In a large skillet or sauce pot (depending on how high the sides of your skillet are), melt two sticks of butter over med-high heat. Once the butter has melted, add 1 cup of dark brown sugar. What? I told you this wasn't healthy.
So now the dessert fairy turns the butter and brown sugar into caramel. This will bubble and be constantly darkening in color, and you need to be constantly stirring it. Boil for 1-2 minutes, then add 3/4 cup of Chianti and another 1/3 cup of brown sugar. Keep stirring and DON'T leave it, or your sugar will burn faster than you can say strawberries for "dessert." Notice the nice pink color the wine adds? I will also say that at this point, you can seriously burn yourself, so no dogs, kids, or other moving objects flying around the kitchen. Boil another 1-2 minutes until the sugar has dissolved (TayTip: if you don't trust your timer or yourself, use a candy thermometer. The caramel will be done when it's reached 234 degrees F). Then take your pot and pour the Chianti caramel over the crackers. Don't worry about covering every square inch because it will spread out in the oven. Bake for 4 minutes; this is to toast the crackers and make a uniform layer of caramel.
Now for the chocolate. I used Ghirardelli semi-sweet morsels with a 60% cacao count. You can go darker, but anything over 70% will most likely be too bitter. I also wouldn't recommend milk chocolate for this particular recipe. I'm usually all for deviating from the beaten path in the kitchen, but trust me on this one: you need dark chocolate. Sprinkle 2 cups of morsels right onto the hot, caramel-covered, crackers. The residual heat will melt it; this takes about 5 minutes. Once it's melted, use a rubber spatula or offset spatula to spread it in an even layer. The last step is to sprinkle fleur de sel (use sea salt if you don't have any, but don't use iodized...you need large granules) all over the melted chocolate before it's hardened. Stick the pan in the freezer for a minimum of 45 minutes so the chocolate and caramel can set.
You will know the chocolate is completely tempered when it doesn't have a shine, but rather a matte finish. Take a butter knife or offset spatula and slide it under the crack, which will probably be in one giant sheet, and break it up to your heart's content! No rules or size specifications for the pieces. Store in an airtight container or ziploc bag in the fridge or freezer for long term storage.
Gooey. Glossy. And gorgeous. Do yourself a favor RIGHT NOW, and click on the pictures to enlarge them. Then click again to zoom. You're welcome.
Salty and sweet and wine and chocolate. This is dessert royalty, people. I bet you wouldn't think I'd describe it as light--because it isn't--but the saltines add an airiness that normal toffee or brittle doesn't have. Basically, it's less dense. Serve on ice cream, with whipped cream, by itself, or on a shoe. I guarantee it'll be equally as good in any of those scenarios. Go make it, then go on a walk if you're feeling guilty.
Questions, comments, and recipe requests below. Buon appetito!
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