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  • Prep Time


  • Total Time


  • Servings



  • 1

    tube of saltines (~ 40 crackers +)

  • 1

    cup (2 sticks) butter (either salted or unsalted; do not use margarine)

  • 1

    cup + 2 Tbsp. firmly packed brown sugar (I prefer light)

  • 1

    bag chocolate chips (I like semi-sweet)

  • ½ to ¾

    cup toasted chopped pecans (or toasted chopped almonds)


Preheat oven to 350 degrees Line cookie sheet with foil & spray with non-stick cooking spray. Line crackers end to end on sheet, breaking crackers to fit the end if necessary. In a saucepan, melt butter on low heat. Once melted, add brown sugar and turn heat to medium. Continue stirring until boiling – then boil for 3 minutes (set timer). Pour over crackers, spread evenly working quickly. Put sheet into oven – bake for 5 minutes. Remove – pour chocolate chips over top – place a sheet of foil over and let melt for ~3 minutes. Spread melted chocolate over the top evenly. Add nuts to top – replace foil and refrigerate until set (can be frozen)


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