Recipe by Sherie
Top Review by Mark & Stacy
I was going to rate this 4 stars. It's different and easy and cheap, but it wasn't my favorite thing. But then I kept sneaking back to the fridge to get another piece, and I decided that was a sign! I cut the recipe down, and that's how I will do it every time I make it for just us, because otherwise I'll eat even more! I used 24 crackers, since that's what my small cookie sheet held. I used 1/2 cup plus 2 tablespoons of butter, 1/2 cup plus 1/8 of a cup of light brown sugar, and 1 and 1/4 cups of chocolate chips. I know I will make this soon and will include it on my holiday cookie platter. EDIT** I tried this a 2nd time using margerine, and it was very sticky. I wouldn't serve it to anyone because I was afraid the would lose their teeth. Then I did it a 3rd time, using real butter again. It wasn't sticky at all. Just nice and crunchy. So if you only have margerine, skip this recipe until you have butter on hand!
- 40 saltines (it's about one sleeve from the package)
- 1⁄2 cup butter
- 1 cup light brown sugar (firmly packed in the cup) or 1 cup dark brown sugar (firmly packed in the cup)
- 2 cups chocolate chips
- 1 cup chopped pecans (optional)
Directions See How It's Made
- Preheat oven to 400°F.
- Place the crackers side by side in a foil-lined jelly-roll pan (I spray the foil with non-stick spray).
- Combine the butter and brown sugar in saucepan.
- Bring to a boil, stirring constantly.
- Cook for 3 minutes.
- Pour the mixture over the crackers.
- Bake 5 minutes.
- Sprinkle the chocolate chips over the baked crackers.
- Let stand 5 minutes then spread the melted chocolate over the top.
- Sprinkle with nuts if desired.
- Chill in the refrigerator until set.
- Invert onto a flat surface; remove the foil and break into pieces.
- Store, covered in an airtight container in refrigerator.
- Note: You can skip the chocolate chips- it's still delicious.