Salted Caramel Triscuits
If you’re looking for an delicious and easy dessert, these Rolo Salted Caramel Triscuits will fit the bill! Anyone can make these tasty treats – even the kids! Watch over them in the kitchen and they’ll be thrilled with what they’ve been able to create. This is one of those Rolo recipes that is perfect for any playdate, pot-luck or holiday party, so if you can keep the ingredients in your cabinets, you’ll be able to whip them up whenever you need! Looking for another easy dessert? Try my Apple Nachos S’mores!
Salted Caramel Triscuits Recipe
Ingredients:
36 Triscuit crackers (regular, not fat-free)
18 Rolo candies
1 cup Ghirardelli semi-sweet chocolate chips
1/4 cup coarse sea salt
Preheat your oven to 220 degrees and line a cookie sheet with parchment paper. Lay out 18 Triscuit crackers on the cookie sheet, leaving a bit of room between each one.
Place one unwrapped Rolo candy on top of each cracker. Place the cookie sheet in the oven for about 3-4 minutes or until the Rolos have softened but not melted.
Remove the tray from the oven and let cool for one minute. Place another Triscuit cracker on top of each softened candy and press down slightly to make a sandwich. Be careful that you don’t let the Rolo squeeze out of the sandwich.
In a double boiler, melt the chocolate chips over medium heat, stirring occasionally. (If you prefer, you can melt the chocolate Once melted, remove the chocolate from the heat and transfer it to a microwave-safe bowl (so that you don’t burn yourself).
Using a dipping scoop or spoon, dip each cracker sandwich into the melted chocolate and lay them back on the cookie sheet. Allow them to harden for five minutes. Sprinkle sea salt on top of each Triscuit sandwich before the chocolate completely hardens. Allow the sandwiches to chill in the refrigerator for one hour and enjoy!
You can keep these in an airtight container for up to one week if you don’t eat them all right away (but let’s face it, you probably will!).
Triscuit Original Triscuit Crackers, Original, 8.5 oz
Ghirardelli Chocolate Baking Chips, Semi-Sweet Chocolate, 12 oz., 6 CountROLO Chocolate Caramel Candy, 40 Ounce Bulk CandyMediterranean Sea Salt, Extra Coarse Grain 1 lb.Wilton 1904-1018 Candy Melt Dipping ScoopVremi 3 Piece Baking Sheets Nonstick Set – Professional Non Stick Sheet Pan Set for Baking – Carbon Steel Baking Pans Cookie Sheets with Red Silicone Handles – has Quarter and Half Sheet Pans
Ingredients
- 36 Triscuit crackers (regular, not fat-free)
- 18 Rolo candies
- 1 cup Ghirardelli semi-sweet chocolate chips
- 1/4 cup coarse sea salt
Instructions
- Preheat your oven to 220 degrees.
- Line a cookie sheet with parchment paper.
- Lay out 18 Triscuit crackers on the cookie sheet, keeping a small distance between each one.
- Place one Rolo candy on top of each cracker.
- Place the cookie sheet in the oven for 3-4 minutes or until the Rolos have softened but not melted.
- Remove from the oven and allow to cool for one minute.
- Place another Triscuit cracker on top of each softened candy and press down slightly to make a sandwich.
- In a double boiler, melt the chocolate chips over medium heat, stirring occasionally.
- Remove them from heat and transfer to a microwave-safe bowl for easier handling.
- Dip each cracker sandwich into the melted chocolate and lay back on the cookie sheet.
- Allow them to harden for 5 minutes, but sprinkle sea salt on top of each Triscuit sandwich before the chocolate hardens completely.
- Chill them in the refrigerator for one hour and enjoy!
