These Chocolate Covered Skyflakes are like a Filipino Brickle Recipe. A saltine cracker covered in caramel and chocolate. It does have lot's of Filipino twists. Read more below.
I've had this Chocolate Covered Skyflakes recipe in the back of my head for so long. It's super duper Filipino that has roots in the Saltine Cracker Brickle Recipe.
This time the saltine is the Filipino Iconic cracker - Skyflakes and the caramel is made with coco jam and almond butter. Melted Philippine Milk Chocolate is smoothed all over. It's then topped with crushed banana chips and sprinkled with salt from the Philippines.
Base Cracker Ingredients
To make the base you will need the following ingredients
Skyflakes - Use the regular flavor and you will need 3 packet sleeves.
Coco Jam - You will need ½ cup of coco jam. You can use a store bought kind or make it yourself using my coco jam recipe.
Almond Butter - For added protein and so that it's not so sweet you will need ½ cup of almond butter.
Honey - To add some sticky texture to help bind the faux caramel you will need 1 tablespoon of honey.
Chocolate Topping Ingredients
For the slightly sweet and salty chocolate topping this is what you will need to make it.
Milk Chocolate - I used Auro Milk Chocolate from the Philippines. If you are in the US you can buy it from Bar and Cocoa. For those outside the US please use the Auro Store Locator to see if you can get it where you live. You will need 1 cup of milk chocolate coins.
You can also sub dark chocolate coins as well.
Coconut Oil - This helps thin and melt the milk chocolate. You will just need a table spoon.
Banana Chips - Use the super thin Banana Chips. Usually the ones from your local Filipino Grocery store carries them. Don't use the super thick ones, it will be too hard to bite. You will need about ½ cup of crushed Banana Chips.
Philippine Salt - I bought these when I was in the Philippines. The brand is called Cux and can be found at One World Deli and Mitsukoshi Fresh in BGC. You can DM them direct via Instagram to see if they sell it near you. Alternatively you can use any kind of coarse sea salt like Maldon.
What Equipment Do You Need?
I used a 9x13 pan that was lined with foil. There is no need to spray it.
Making the Base of Chocolate Covered Skyflakes
Here are the steps on how to make the base of the treat. First turn on your oven and pre-heat it to 350F.
You will need 3 Skyflakes packets. Each packet contains 3 pieces. Line them up in the foil lined 9x13 pan. for the last edge, I opened up a 4th packet and just used one cracker and split it into 3 pieces and stuck it at the end. You don't need to do that.
Now make the faux caramel filling. To do that add ½ cup of coco jam into a small sauce pan along with ½ cup of almond butter and 1 tablespoon of honey. Mix well.
Turn on the stove to medium heat and cook for 3 minutes to thicken slightly. Remove from the heat.
Spread all the filling all over the top of the skyflakes crackers going all the way to the edges. Place the coated skyflakes in the oven and bake for 5 minutes. Once done take out of the oven and leave to cool while you make the chocolate topping.
Making The Chocolate Topping
Next we are going to make the chocolate topping.
Place 1 cup of milk chocolate buttons in a microwave safe bowl and add 1 tablespoon of coconut oil. Microwave on high for 1 minute and mix well. Keep microwaving in 30 second increments until the chocolate has melted.
Mix well until smooth.
While the chocolate is still hot pour over the skyflakes and caramel.
Spread the chocolate all the way too the edges of the crackers.
Sprinkle the crushed banana chips all over.
Followed by the a few sprinkles of coarse sea salt.
Once all the toppings are on the Chocolate Covered Skyflakes in the freezer for 20 minutes to set.
Take out of the freezer once it has set and remove the foil. It will hold up like a super extra large cracker!
Using your hands break the Chocolate Covered Skyflakes into smaller pieces.
I mean look at that layering! You can clearly see the skyflakes, layer of caramel and the chocolate topping.
How To Serve Chocolate Covered Skyflakes
To serve place on a platter and leave in the refrigerator until it's time to eat so that it stays nice and crisp.
You can store leftovers in an airtight container in the fridge for up to 1 week.
These Chocolate Covered Skyflakes are also great to give as presents during the holidays. Just place a few in a clear plastic bag and tie with a nice ribbon along with some custom stickers or tag. It will be oh so chic.
For more Filipino inspired goodness in your life follow along on Instagram, Facebook or Pinterest. Or subscribe to get these recipes in your inbox. And if you make this recipe. I would love to see it. Tag your Instagram snaps with @rezelkealoha and #rezelkealohaeats.
Equipment
- 9x13 Pan
- Small Sauce Pan
- Foil
Ingredients
Cracker Base
- 3 Sleeves Skyflakes Packets
- ½ Cup Coco Jam
- ½ Cup Almond Butter
- 1 Tablespoon Honey
Chocolate Topping
- 1 Cup Milk Chocolate Buttons
- 1 Tablespoon Coconut Oil
- ½ Cup Banana Chips Crushed
- ½ Teaspoon Sea Salt
Instructions
- Pre-Heat Oven to 350F. Line 9x13 pan with foil. There is no need to spray it.
- You will need 3 skyflakes packets. Each packet contains 3 pieces. Line them up in the foil lined 9x13 pan.
- Make the faux caramel filling. To do that add ½ cup of coco jam into a small sauce pan along with ½ cup of almond butter and 1 tablespoon of honey. Mix well.
- Turn on the stove to medium heat and cook for 3 minutes to thicken slightly. Remove from the heat.
- Spread all the filling all over the top of the skyflakes crackers going all the way to the edges. Place the coated skyflakes in the oven and bake for 5 minutes. Once done take out of the oven and leave to cool while you make the chocolate topping.
- Place 1 cup of milk chocolate buttons in a microwave safe bowl and add 1 tablespoon of coconut oil. Microwave on high for 1 minute and mix well. Keep microwaving in 30 second increments until the chocolate has melted. Mix until smooth.
- While the chocolate is still hot pour over the skyflakes and caramel. Spread the chocolate all the way too the edges of the crackers.
- Sprinkle the crushed banana chips all over. Followed by the a few sprinkles of coarse sea salt.
- Once all the toppings are on the Chocolate Covered Skyflakes in the freezer for 20 minutes to set.
- Take out of the freezer once it has set and remove the foil.
- Using your hands break the Chocolate Covered Skyflakes into smaller pieces.
- To serve place on a platter and leave in the refrigerator until it's time to eat so that it stays nice and crisp.You can store leftovers in an airtight container in the fridge for up to 1 week.
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