Sunday, August 15, 2010

Sweet and Saltines

Here's another recipe from country music recording artist Trisha Yearwood who says:
"After a meal, my mama will always say, 'I need a little something sweet.' If she has dessert, she will inevitably follow it up with, 'Now I need a little something salty.' It’s become a joke at our house. These crackers are so good, you will just keep eating them -- and Mama has her sweet and salty thing covered. Beware ... they’re really addictive." Serves 20
I've made these several times...they're really tasty and so simple to make. Trisha's right, they're addictive!

40 saltine crackers
1 cup (2 sticks) butter
1 cup light brown sugar
1 cup semisweet chocolate chips

Preheat the oven to 425°F.

Line a large jellyroll pan with aluminum foil...I used a double thickness of DO NOT want to have to clean this pan.

Line the pan with the saltine crackers. Here's how it looks when you start.

Here's a picture of the finished pan of crackers. ===========>
The crackers may not cover the entire pan but don't worry, it will all work just fine.

In a medium saucepan, melt the butter and brown sugar together and bring to a boil. Boil for 5 minutes.

Remove from the heat 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 the 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 in an airtight container.
I'm not going to give up my day job as a paralegal to become a food you can see from these pictures, I'm a bit short of talent in that department. However, I can tell you that these are simple and people love this treat. You'll love how easy they are to make.

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