I am loving all the bright summery things out there on the blogosphere right now, especially the ice cream sandwiches / popsicles / frozen things because believe it or not, IT IS SO INSANELY HOT HERE IN INDIANA. Apparently that also makes it the season for corn and since Indiana is 99% corn (the french exchange students were incredibly pleased when they discovered their $1000 plane ticket lead them to the middle of a corn field), I’m making a storm of corny things. And I am probably the only one laughing at that pun… Anywho, this is certainly not one of those corny things because (1) it certainly doesn’t contain corn and (2) candy is definitely not trite, banal, or mawkishly sentimental as Google puts it. (cries because this is the best candy I’ve ever had)
But I digress. As I pointed out earlier, it is really freaking hot here and that coupled with my parent’s aversion to turning on the air conditioning means that I will turn on the oven in your wildest dreams. The microwave on the other hand is a completely acceptable way to cook/bake delicious desserts. Having made microwave caramel in the past, I figured that these crackers shouldn’t be so hard considering that they are only caramel, chocolate, and salty, buttery crackers.
Spoiler alert: I was wrong.
Turns out the microwave is perfect for making chewy caramels, not the hard ones that break like shattered glass. In order to combat this, I cooked it until it was almost burnt, which resulted in a perfect bitterness to offset the sweetness, and stored it in the freezer. The latter of which was not a problem at all, as it was the perfect excuse to stick my head into the freezer like an ostrich. Truly a win win.
On an aluminum lined baking pan, spread the crackers evenly until completely covered. Set aside.
In a bowl, combine the coconut oil, sugar, maple syrup, and coconut cream. Microwave for 1 minute, stir and microwave for 7 more minutes. You may want to stop at the 4 minute mark, stir, and microwave at 1 minute increments since microwaves are different.
Pour and spread the mixture over the crackers and spread the chocolate on top. The heat from the caramel should melt the chocolate, but if you're not sure, melt the chocolate beforehand.
Place the pan in the freezer until the chocolate is hardened. Break into smaller pieces and enjoy!