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Sweet and Saltines (Trisha Yearwood)

22620
(909)
  • 20 servings
    Yield
  • Mins
    Prep Time
  • Mins
    Cook Time

Ingredients

Cooking spray
35 to 40 saltine crackers
2 sticks (1 cup) butter
1 cup light brown sugar
8 ounces semisweet chocolate chips (about 1⅓ cups)
1 cup chopped nuts, optional (pecans, peanuts, walnuts)
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Nutrition Facts

Amount Per Serving

Calories Calories from Fat
% Daily Value
Total Fat g %
Saturated Fat g %
Trans Fat g
Cholesterol mg %
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Total Carbohydrate g %
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Directions

Preheat the oven to 425 degrees fahrenheit. 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. In a medium saucepan, melt the butter and brown sugar together and boil until it turns a caramel color, a few minutes. Remove from the heat and pour over the crackers, covering them evenly. Put the jelly-roll pan into the oven and bake for 3 to 5 minutes, or until just bubbly, watching carefully. 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. Sprinkle with chopped nuts, if desired. Transfer the pan to the refrigerator until completely cold. They will form one big sheet. Break up into pieces. Store in an airtight container.

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