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Trisha Yearwood's Sweet and Saltines


  • Prep Time: 5 min
  • Cook Time: 10 min
  • Total Time: 35 min
  • Yield: 20 crackers 1x
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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

  1. Preheat the oven to 425 degrees F.
  2. 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.
  3. 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.
  4. 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