Dollhouse Blog


wait, what? part 2

There is a such thing as a chocolate Saltine? Is it a New England thing? Who else knew about this?

  • 40 saltine crackers
  • 1 cup (2 sticks) butter
  • 1 cup light brown sugar
  • 8 ounces semisweet chocolate chips (about 1⅓ cups)
  • Preheat the oven to 425°F. 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 to 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 up into pieces. Store in an airtight container.
Yield: 20

Below, a super-fancy version. Hmm. Perhaps too fussy. The point is they're simple and easy to make. A short-cut to making candy, basically. Why complicate matters? 


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