sweet And Saltines
40 saltine crackers
2 sticks butter
1 cup light brown sugar
1 1/3 cups semisweet chocolate chips
Preheat oven to 425 degrees. Line a large jelly roll pan with aluminum foil and the saltine crackers. In saucepan, combine butter and brown sugar. Bring to a boil. Boil for 5 minutes. Remove from heat. Pour over crackers, covering them evenly. Bake for 4 to 5 minutes, or until just bubbly.
Top with chocolate chips. When chips melt a bit, spread over crackers. Freeze for 15 to 20 minutes, or until completely cold. They will form one big sheet. Break up into pieces. Store in an airtight container.
Notes:
Use anywhere from 35 to 45 crackers, depending on the size of your pan.
Used milk chocolate chips instead of semisweet chocolate chips.
Substitute graham crackers for the saltines for a sweeter snack.
Use 1 stick of butter instead of 2 for a crunchier, saltier cracker.
_._,_._,_
40 saltine crackers
2 sticks butter
1 cup light brown sugar
1 1/3 cups semisweet chocolate chips
Preheat oven to 425 degrees. Line a large jelly roll pan with aluminum foil and the saltine crackers. In saucepan, combine butter and brown sugar. Bring to a boil. Boil for 5 minutes. Remove from heat. Pour over crackers, covering them evenly. Bake for 4 to 5 minutes, or until just bubbly.
Top with chocolate chips. When chips melt a bit, spread over crackers. Freeze for 15 to 20 minutes, or until completely cold. They will form one big sheet. Break up into pieces. Store in an airtight container.
Notes:
Use anywhere from 35 to 45 crackers, depending on the size of your pan.
Used milk chocolate chips instead of semisweet chocolate chips.
Substitute graham crackers for the saltines for a sweeter snack.
Use 1 stick of butter instead of 2 for a crunchier, saltier cracker.
_._,_._,_