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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 in the microwave in 30 second increments instead.) 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 Count ROLO Chocolate Caramel Candy, 40 Ounce Bulk Candy Mediterranean Sea Salt, Extra Coarse Grain 1 lb.Wilton 1904-1018 Candy Melt Dipping Scoop Vremi 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

Yield: 18 Desserts

Salted Caramel Triscuits

Name: Salted Caramel Triscuits
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 30 min
Yield: 18 Desserts
Ingredients: 36 Triscuit crackers (regular, not fat-free); 18 Rolo candies; 1 cup Ghirardelli semi-sweet chocolate chips; 1/4 cup coarse sea salt

This Rolo Salted Caramel Triscuits recipe is one of the most delicious desserts around! With only four ingredients, this is bound to be one of your favorite Rolo recipes!

Prep Time 15 minutes

Cook Time 15 minutes

Additional Time 1 hour

Total Time 1 hour 30 minutes

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 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 them 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 in the microwave in 30 second increments instead.) 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!