That said, this recipe was in my Country Living magazine and it was taken from 'Home Cooking with Trisha Yearwood', a cookbook that looks to be filled with yummy, southern comfort food. I've heard of these sweet and salty cracker/candy things before but have never made them.
Until now: )...
and they turned out just as yummy as they look. If you make these, there IS one thing I would change in the recipe. It calls for unsalted butter but I found they could stand the extra saltiness from using salted butter instead. They're a bit too sweet for my taste. I think they'd be extra nummy with pecan pieces scattered on top.
Mama's Sweet and Saltines
- 40 saltine crackers (I used Club crackers instead)
- 2 sticks unsalted butter (salted to cut the sweetness)(and I only used 1-1/2 sticks)
- 1 cup light-brown sugar
- 8 oz chocolate chips (I added some peanut butter chips, as well)
- Preheat oven to 425. Line a large rimmed cookie sheet with aluminum foil or parchment paper and crackers.
- In a medium saucepan, melt butter and brown sugar together and bring to a boil. Boil for 5 minutes. Remove from heat and pour over crackers, covering them evenly. Put cookie sheet into oven and watch closely. Bake for 3-5 minutes, until just bubbly.
- Remove from oven and pour chocolate chips over crackers. When chips begin to melt, spread them over crackers with a knife. Transfer pan to freezer for 15 minutes (or fridge), or until completely cold. The chocolate-covered crackers will form a solid sheet; break into pieces and store in airtight container.
Chomp, chomp, nom-nom-nom.