Southern Crack (White Trash Crack)
- More or less 1 sleeve of saltines, enough to cover a half sheet jellyroll pan
- 1 cup (2 sticks) of butter
- 1 cup of light brown sugar, well packed
- 1 (16 ounce) bag of semi-sweet chocolate chips
- Crushed pecans or coconut (optional)
Preheat oven to 400 degrees F. Line a half sheet baking pan with foil, turn up the edges to form a tray and spray foil with non-stick cooking spray.
Arrange saltines with the salty side up in the jellyroll pan. In a saucepan, bring the butter and brown sugar up to a boil and cook for about 3 minutes, stirring constantly. Carefully pour mixture over the crackers and spread it out, evenly coating each cracker. Bake for about 5 minutes until bubbly.
Remove the crackers and quickly top with the bars. As they begin to soften and melt, use a spatula to spread the chocolate evenly all across the top. Sprinkle top with chopped nuts or other toppings, if desired, gently pressing the toppings into the melted chocolate so that they set. Be sure that you gently press whatever toppings you add into the melted chocolate so that they will set in. Otherwise they'll just fall off. Set aside to cool in the pan then transfer to the refrigerate to set. Cut into squares.