January 2015 Crack Pie Lactation Cookies Split Pea soup 244

Sweet and Saltines

Chocolate, sweet, salty, and irresistible. These treats are super easy to make. Most of you have tried my chocolate crack recipe or the pretzel bark. This is a lot like the chocolate crack but I used Saltine crackers instead of graham crackers. Make all three and tell me which one is the best. Scroll down for all 3 recipes. ENJOY!

Servings	Prep Time
20	5 minutes

Cook Time	Passive Time
10 minutes	20 minutes

Servings	Prep Time
20	5 minutes

Cook Time	Passive Time
10 minutes	20 minutes

Sweet and Saltines

Servings	Prep Time
20	5 minutes

Cook Time	Passive Time
10 minutes	20 minutes

Servings	Prep Time
20	5 minutes

Cook Time	Passive Time
10 minutes	20 minutes

Ingredients

Cooking Spray
35-40 saltine crackers (about 2 sleeves)
2 sticks butter (1 cup)
1 cup packed light brown sugar
8 ounces semisweet chocolate chips (about 1 1/3 cups)
1/2 cup chopped Heath bars English Toffee bits

Servings:

Instructions

Preheat the oven to 425 degrees F.
Line 1 large or 2 small jelly-roll pans with aluminum foil, spray with nonstick spray and arrange the saltines salt-side down in a single layer. In a medium saucepan, melt the butter and brown sugar together and boil until it turns a caramel color, a few minutes. Remove from the heat and pour over the crackers, covering them evenly.
Put the jelly-roll pan into the oven and bake for 3 to 5 minutes, or until just bubbly, watching carefully. 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 or small rubber spatula.
Optional: sprinkle Heath English Toffee bits all over the chocolate.
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 at room in the fridge or freezer.