Sweet & Saltines From Trisha Yearwood
I am now cooking out of my new favorite cookbook! Foodie bloggers all over have been raving about this cookbook, and since I am now the proud owner of it, I have to raise my hand in the air and do the happy dance along with everyone else! The recipes are straight forward and there is a lot of family history and funny old photos along with tips on how to make the most of each recipe.
These saltines looked really good on paper, and they did taste good–gotta love the sweet and salty mixture, just like eating french fires and a chocolate shake, but they were kind of a mess to take out of the pan. I used aluminum foil, but next time I may try sprayed parchment paper.
Sweet and Saltines by Trisha Yearwood
40 saltine crackers
1 cup (2 sticks) butter
1 cup light brown sugar
8 ounces semisweet chocolate chips (about 1 1/3 cups)
**I used 1 stick of butter and 1/2 cup brown sugar and that was plenty
Preheat the oven to 425 degrees. Line a large jellyroll pan with aluminum foil and the saltine crackers. In a medium saucepan, melt the butter and brown sugar together and bring to a boil. Boil for 5 minutes. Remove from the heat and pour over the crackers, covering them evenly. Put the jellyroll pan into the oven and watch closely. Bake for 4 or 5 minutes or until just bubbly. 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. Transfer the pan to the freezer for 15 to 20 minutes, or until completely cold. They will form one big sheet. Break into pieces and store in an airtight container.