Trisha Yearwood’s Sweet and Saltines are the perfect sweet and salty snack. The crackers get topped with melted butter and brown sugar, then chocolate gets poured on top. Everything sets in the fridge while it cools and you get this super addicting snack!
This isn’t part of the recipe instructions, but I had a little leftover bacon from breakfast. I chopped some bacon up and added that to the top of the crackers to get a smoky hint with the sweet and salty combo. This is a completely optional step if you enjoy bacon like me. Just make sure to add the bacon to the top of the chocolate before it starts to set and have the bacon already cooked. It was pure heaven let me tell you.
Do not forget to spray the tinfoil before placing the crackers on top of tinfoil. They will stick pretty bad to the tinfoil if you don’t. Someone in the comments mentioned parchment paper also works instead of tinfoil.
This Sweet and Saltine recipe was shared back in 2014 and I just updated the blog post with new pictures and info about the recipe. 5/6/21
How to make Sweet and Saltines
See and print the full recipe below.
Preheat the oven to 425 degrees F.
Prep the baking sheet 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.
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.
Other Recipes to Try
Air Fryer Crispy Fish Sandwiches
Lighter Fettuccine Alfredo Sauce
If you’ve tried this Sweet and Saltines recipe or any other recipe on the site, let me know in the comment section how it turned out. Snap a picture and upload it to share on Pinterest
Please note, that I am not Trisha Yearwood. I am just a fan who loves watching her show on Food Network in the mornings. You can view all her recipes over at Food Network’s website. I just really love this recipe.
Trisha Yearwood’s Sweet and Saltines
- Prep Time: 5 min
- Cook Time: 10 min
- Total Time: 35 min
- Yield: 20 crackers 1x
Ingredients
- Cooking spray
- 35 to 40 saltine crackers
- 2 sticks (1 cup) butter
- 1 cup light brown sugar
- 8 ounces semisweet chocolate chips (about 1 1/3 cups)
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.
- 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.
- Category: Easy
- Method: Stove Top
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 162
- Sugar: 6g
- Fat: 10g
- Saturated Fat: 4g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 1g
Keywords: sweet and saltines
Kat says
PARCHMENT paper instead of foil works SO MUCH BETTER!
Debra Dorn says
I make this every year! All different kinds. White chocolate swirled with peanut butter. Milk chocolate with toffee bits on top. Dark chocolate with caramel drizzled on top. Now, I think I get asked over just so I can bring my Crack….thats what we call it. Because you can’t stop eating it
★★★★★
Terri Martin says
I made this recipe one time. Delicious!
Then I experimented with chocolate graham crackers instead of saltine crackers. Topping: toasted chopped almonds on top of the melted chocolate chips. Again, delicious!
★★★★★
Rebecca A. Stewart says
Trish’s “Sweet & Saltines” is so yummy! I have given samples to friends and EVERYONE that tasted, insist On getting the recipe IMMEDIATELY! Since there are so few ingredients and simple procedure, I am able to give the recipe verbally! My daughter, with my small amount of assistances of course, (can but should), eat almost a pan full before bedtime and sometimes, if either of us awake during the night we slip into the kitchen for one more taste! WE ARE “SHAMELESS” (as in Garth Brook’s song!) in doing this.
I always look for your recipes since they are unique and sometimes a challenge. I have a recipe or two I would love to share with you. Maybe, I could rate another recipe and slip a recipe in there. Is that kosher with you?
Don’t quit your musical career, since I truly enjoy listening, but please continue to share your great recipes and TV appearances for cooking/baking, either! One more item I wish to share, the Christmas CD with you and your spouse is tremendous and I look forward to additional duets from two very talented musicians!
★★★★★
Debbie Saghatelian says
I have made this 6 times now…easy, very few ingredients, and takes care of your chocolate cravings!!!!
★★★★★
porter48@gmail.com says
Would like to saltine recipes