Recipe by Jodi Consoli
Easy and Yummy...though a bit odd sounding when you read the recipe. I haven't made it in years, so the times are estimated. But I remember it being pretty quick to make besides the chilling. Chilling time is included in prep time.
Top Review by dogsandwoods
This is actually amazing! DH wouldn't eat it when he saw that it had a cracker on the bottom. Too bad as that leaves more for me. :) Jodi, this is absolutely yummy! Was worried about using salted butter, but it was not a problem. Used only one stick with the brown sugar and it worked just fine on one sleeve (1/4 pound or 115 g) of saltines. Topped it with 60% Ghiardelli's chips. Thank you for posting this keeper that only took about twenty minutes to make (without chilling time. After all, who could wait?)
- saltine crackers, unsalted tops, enough to cover a cookie sheet
- 12 ounces chocolate chips, semi-sweet
- 3⁄4 cup brown sugar, packed
- 1 cup butter
- 1⁄2 cup walnuts, chopped, opptional
Directions See How It's Made
- Cover a cookie sheet with aluminum foil, then line with crackers.
- Preheat oven to 350* F.
- In a sauce pan, melt butter and brown sugar over medium heat until it reaches hard ball texture - 250*F on a candy thermomator OR if you don't have one when a small amount is dripped into chilled water a ball is formed that is rigid but still pliable.
- Pour the mixture over crackers and put in the oven until bubblely (about 5 minutes).
- Take out and sprinkle chocolate chips over crackers and candy then return to oven until the chocolate chips melt a little (2 - 5 min).
- Remove from oven again and spread chocolate evenly around, sprinkle with walnuts if you wish.
- Chill in the refrigerator for 1 1/2 to 2 hours then peel off foil and break or cut into pieces.