Sweet and Saltines

By LRay

Recipe by Trisha Yearwood, Better Homes and Garden, July 2013, Page 101.

Prep 5 mins Bake 425° 2 mins to 4 mins Cook 5 mins Freeze 15 mins to 20 mins

Ingredients

• 40 saltine crackers*
• 1 cup butter (2 sticks)
• 1 cup light brown sugar
• 8 ounces semisweet chocolate chips (about 1 1/3 cups)

Details

Servings 20
Preparation time 5mins
Cooking time 35mins
Adapted from bhg.com

Preparation

Step 1

1. Preheat the oven to 425 degrees F. Line a 15x10x1-inch baking pan with aluminum foil and the saltine crackers.

2. 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. Bake for 2 to 4 minutes, or until just bubbly, watching closely to avoid burning. 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.

From the Test Kitchen*•Substitute 24 graham cracker for the saltines for a sweeter snack and use 1 stick butter. Boil brown sugar-butter mixture for 3 minutes.


Nutrition Facts (Sweet and Saltines) Servings Per Recipe 20,
cal. (kcal) 203,
Fat, total (g) 13,
chol. (mg) 24,
sat. fat (g) 8,
carb. (g) 23,
Monosaturated fat (g) 4,
Polyunsaturated fat (g) 1,
Trans fatty acid (g) 0,
fiber (g) 1,
sugar (g) 17,
pro. (g) 1,
vit. A (IU) 284,
vit. C (mg) 0,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 0,
Pyridoxine (Vit. B6) (mg) 0,
Folate (µg) 10,
Cobalamin (Vit. B12) (µg) 0,
sodium (mg) 147,
Potassium (mg) 68,
calcium (mg) 17,
iron (mg) 1,
Percent Daily Values are based on a 2,000 calorie diet