Trisha Yearwood’s Sweet and Saltines are the perfect sweet and salty snack. I had a little leftover bacon from breakfast, so I chopped some bacon up and added that to the top of it to get a smoky hint with the sweet and salty combo. 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. I had a pretty hard time getting the stuff out off of that tinfoil. I was munching on these all afternoon with strawberries.
The rain finally stopped and I’ve been in my pajamas all day just lounging on my couch and watching Food Network. If you haven’t noticed at all, I like watching Trisha Yearwood’s show. Wish they would start airing some newer episodes though. Food Network likes to show repeats A LOT. At least I got something productive done like taking a nap. I also managed to cook the perfect roast chicken and some potatoes. Look for those coming soon on this blog!
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.Print
Trisha Yearwood’s Sweet and Saltines
- 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)
- 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.