Sweet and Saltines

Sweet and Saltines | Pinky's PantryThis strange sounding recipe is one of Trisha Yearwood’s. I watched her make it on TV and immediately rushed to the kitchen to try making it myself. O-M-G!!! It was sooo good! The family loved it! Such an unusual recipe and surprisingly yummy! And the best part…. it was super easy to make. You’ve just got to try this one.

SWEET AND SALTINES

  • 35 to 40 saltine crackers
  • 2 sticks (1 cup) butter
  • 1 cup light brown sugar
  • 8 ozs. semisweet chocolate chips (about 1⅓ cups)
  1. Preheat oven to 425ºF.
  2. Line 1 large or 2 small jelly­roll pans with aluminum foil and spray with nonstick cooking spray.
  3. Arrange the saltines salt­ side down in a single layer.
  4. In a medium saucepan, melt the butter and brown sugar together and boil for a few minutes until it turns a caramel color.
  5. Remove from heat and pour over the crackers, covering them evenly.
  6. Put the jelly­roll pan into the oven and bake for 3 to 5 minutes, or until just bubbly, watching carefully so as not to burn.
  7. Remove from oven and sprinkle the chocolate chips over the crackers.
    Sweet and Saltines | Pinky's Pantry
  8. Wait a minute or so and when the heat melts the chips a bit, spread the chocolate over the crackers with a knife or an offset spatula.
    Sweet and Saltines | Pinky's Pantry
  9. Place the pan in the freezer for 15 to 20 minutes, or until completely cold. They will form one solid sheet.
    Sweet and Saltines | Pinky's Pantry
  10. Break up into pieces.
    Sweet and Saltines | Pinky's Pantry
  11. Store in an airtight container. That is…… assuming you have any left to store!
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