Sweet and Saltines (Trisha Yearwood)

Sweet and Saltines (Trisha Yearwood)

Photo by Joanne P.

An easy sweet chocolate treat that is very addictive, enjoy!

  • Prep Time


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  • 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)


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.