3.29.2011

mmm...sweet and saltines recipe

If you've given up sweets for Lent, you may not want to read this post...

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.
mag
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.
  • ENJOY!
cracker

bubbling

spread

chips

choc

mmmmmm
Chomp, chomp, nom-nom-nom.
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