Chocolate Saltines
- Number of Servings: 28
Ingredients
1 sleeve of saltine crackers1 cup butter1/2 cup light brown sugar12 oz semisweet chocolate chips
1. Preheat oven to 350 degrees.
2. Line a jelly roll pan with parchment paper, folding the edges up so the sides are covered as well. Lay the saltines in a single layer on the parchment paper.
3. Melt butter and brown sugar in a medium saucepan over medium to medium-high heat. Bring to a boil and cook for 3 minutes, stirring constantly. Adjust temperature as necessary.
4. Pour butter-brown sugar mixture over the saltine crackers. Spread the mixture evenly, working quickly as it will begin to cool. Put jelly roll pan in oven and bake for 15 minutes.
5. Remove the pan from oven and immediately sprinkle with the chocolate chips. Wait a few minutes for the chips to soften from the heat. When the chips are soft enough, spread them evenly over the entire layer of sugar covered crackers.
6. Put the pan into the refrigerator and refrigerate for one hour. When finished cooling, remove the pan from refrigerator. Using your hands or a pizza cutter, break or cut into pieces.
7. Store in an airtight container in the refrigerator. Place sheets of waxed paper between the layers to prevent sticking.
Top with chopped nuts, crushed peppermints, or mini marshmallows browned under the broiler.
Makes 28 servings.
2. Line a jelly roll pan with parchment paper, folding the edges up so the sides are covered as well. Lay the saltines in a single layer on the parchment paper.
3. Melt butter and brown sugar in a medium saucepan over medium to medium-high heat. Bring to a boil and cook for 3 minutes, stirring constantly. Adjust temperature as necessary.
4. Pour butter-brown sugar mixture over the saltine crackers. Spread the mixture evenly, working quickly as it will begin to cool. Put jelly roll pan in oven and bake for 15 minutes.
5. Remove the pan from oven and immediately sprinkle with the chocolate chips. Wait a few minutes for the chips to soften from the heat. When the chips are soft enough, spread them evenly over the entire layer of sugar covered crackers.
6. Put the pan into the refrigerator and refrigerate for one hour. When finished cooling, remove the pan from refrigerator. Using your hands or a pizza cutter, break or cut into pieces.
7. Store in an airtight container in the refrigerator. Place sheets of waxed paper between the layers to prevent sticking.
Top with chopped nuts, crushed peppermints, or mini marshmallows browned under the broiler.
Makes 28 servings.
Nutritional Info Amount Per Serving
- Calories: 146.4
- Total Fat: 10.4 g
- Cholesterol: 17.4 mg
- Sodium: 88.5 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 1.0 g
- Protein: 1.3 g
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