2015 Recipe Contest Submissions

Sweet and Saltines


40 to 50 saltine crackers
1 cup (2 sticks) butter
1 cup light brown sugar
8 oz. semisweet chocolate chips


1. Preheat the oven to 425F.
2. Line two sheet pans (with sides) with aluminum foil. Spray with cooking spray.
3. Arrange crackers with the salt side down on foil in a single layer.
4. In a medium saucepan, melt the butter and brown sugar together and boil until it turns a caramel color, just a few minutes. Watch carefully.
5. Remove from heat and pour evenly over the crackers.
6. Put the sheet pans in the oven and bake 5 minutes, just until bubbly, watching carefully. Remove from the oven.
7. Pour the chocolate chips over the crackers. When the chips melt a bit, spread them over the crackers with a knife.
8. Transfer the pans to the freezer for 15 to 20 minutes, or until completely cold and hardened.
9. Break the candy sheet into pieces. Store in an airtight container.

jean becherer

This recipe is from Home Cooking with Trisha Yearwood. We love it because we can make it quickly (about 35 minutes) and easily with just a few ingredients we typically have around the house. It is so rich and delicious! It is also a great way to use up leftover saltines.