Some folks around here call this "cracker candy," but there are at least two versions of the recipe floating around. This one uses semi-sweet chocolate on top of the crackers; you can use butterscotch or something else in place of the chocolate, but I like the chocolate version best.
- 40 saltines (1 "sleeve")
- 12-oz. semi-sweet chocolate morsels
- 2 sticks REAL butter
- 1 c. brown sugar
- 1/2 c. nuts, chopped (we like pecans)
- 1 jelly roll pan (or cookie sheet with rim)
Line pan with foil. Spray foil with Pam. Spread crackers in one layer in pan. Melt butter and sugar in small saucepan. Bring to a boil and boil 3 minutes (time from moment "first bubble" appears). Pour butter/sugar mixture over crackers. Bake at 375 degrees for 5 minutes. Remove from oven. Spread chocolate on top. Wait a minute or so and then smooth with knife or plastic spatula once chocolate is soft. Sprinkle nuts on top. Put pan in refrigerator for 2 to 3 hours. Remove from fridge and peel back foil from back. Break up candy with hands. Can be stored at room temperature.
No comments:
Post a Comment