Oh man oh man oh man, I almost wish I hadn't found this recipe, I've eaten far too many of these and I can't stop. Crack I tell ya, it's crack in the form of chocolate, caramel and saltine crackers.
Another great recipe from Trisha's new book.
40 saltine crackers
1 cup (2 sticks) butter
1 cup light brown sugar
8 ounces semisweet chocolate chips (about 1 1/3 cups)
Preheat oven to 425 F. Line a large jellyroll pan with aluminum foil and the saltine crackers.
In a medium saucepan, melt the butter and brown sugar together and bring to a boil. Boil for 5 minutes. Remove from the eat and pour over the crackers, covering them evenly.
Put the jellyroll pan into the oven and watch closely.
Bake for 4 to 5 minutes, or until just bubbly. Remove from oven and pour the chocolate chips over the crackers. When the chips melt a bit, spread them over the crackers with a knife.
Transfer the pan to the freezer for 15 to 20 minutes, or until completely cold. They will form one big sheet. Break up into pieces. Store into an airtight container.
NOTE: When you go to break into pieces, if the foil is sticking to the crackers, pop back into the freezer for a while longer. I actually let mine sit for about an hour and the foil came right off.
Another great recipe from Trisha's new book.
SWEET AND SALTINES
Credit: Home Cooking with Trisha Yearwood
Credit: Home Cooking with Trisha Yearwood
40 saltine crackers
1 cup (2 sticks) butter
1 cup light brown sugar
8 ounces semisweet chocolate chips (about 1 1/3 cups)
Preheat oven to 425 F. Line a large jellyroll pan with aluminum foil and the saltine crackers.
In a medium saucepan, melt the butter and brown sugar together and bring to a boil. Boil for 5 minutes. Remove from the eat and pour over the crackers, covering them evenly.
Put the jellyroll pan into the oven and watch closely.
Bake for 4 to 5 minutes, or until just bubbly. Remove from oven and pour the chocolate chips over the crackers. When the chips melt a bit, spread them over the crackers with a knife.
Transfer the pan to the freezer for 15 to 20 minutes, or until completely cold. They will form one big sheet. Break up into pieces. Store into an airtight container.
NOTE: When you go to break into pieces, if the foil is sticking to the crackers, pop back into the freezer for a while longer. I actually let mine sit for about an hour and the foil came right off.
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