Ingredients
- 40 saltine crackers
- 1 cup (2 sticks) butter
- 1 cup light brown sugar
- 8 ounces semisweet chocolate chips (about 1¹⁄3 cups)
Preparation
Step 1
Preheat the oven to 425°F. Line a large jellyroll pan with aluminum foil and the saltine crackers.
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.
Substitute graham crackers for the saltines for a sweeter snack. Use 1 stick of butter instead of 2
for a crunchier, saltier cracker.
FROM GWEN: Use anywhere from 35 to 45 saltine crackers, depending on the size of your pan.
FROM BETH: I used milk chocolate chips instead of semisweet once because that’s what I had
on hand. They tasted great, too.