I saw this on Food Network and HAD to try it. These were good. I did have to double the carmel recipe to cover my saltines though (not sure why). I left the recipe as it was written, but keep in mind you can double it. It was easy, good, and kept well! Best part for me, is a small piece satisfied any sweet tooth, so I didn't eat much at once.
I've also seen someone put a cracker in a muffin tin and covering.
Ingredients:
Cooking spray
35 to 40 saltine crackers
2 sticks (1 cup) butter
1 cup light brown sugar
8 ounces semisweet chocolate chips (about 1 1/3 cups). Or eyeball the amount.
Directions:
1.Preheat the oven to 425 degrees F.
2. Line 1 large or 2 small jelly-roll pans with aluminum foil, spray with nonstick spray and arrange the saltines salt-side down in a single layer.
3. In a medium saucepan, melt the butter and brown sugar together and boil until it turns a caramel color, a few minutes (I did 5 per another recipe's recommendation).
4. Remove from the heat and pour over the crackers, covering them evenly.
5. Put the jelly-roll pan into the oven and bake for 3 to 5 minutes, or until just bubbly, watching carefully.
6.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.
7. Transfer the pan to the freezer/refrigerator for 15 to 20 minutes, or until completely cold. They will form one big sheet.
8. Break up into pieces. Store in an airtight container in the refrigerator.
Source: http://www.foodnetwork.com/recipes/sweet-and-saltines-recipe/index.html
No comments:
Post a Comment