Sweet Saltines, 4/3/13

      Michael Lanari

      Kitchen& Bath Concepts



      • Cooking spray
      • 15 to 20 saltine crackers
      • 1 sticks (1/2 cup) butter
      • 1/2 cup light brown sugar
      • 4 ounces semisweet or milk chocolate chips (about 2/3 cup)


      Preheatthe oven to 425 degrees F.

      Linea jelly-roll pan (or any pan with sides) with aluminum foil, spray withnonstick spray and arrange the saltines salt-side down in a single layer. In amedium saucepan, melt the butter and brown sugar together and boil until itturns a caramel color, a few minutes. Remove from the heat and pour over thecrackers, covering them evenly.

      Putthe jelly-roll pan into the oven and bake for 3 to 5 minutes, or until justbubbly, watching carefully. Remove from the oven and pour the chocolate chipsover the crackers. When the chips melt a bit, spread them over the crackerswith a knife.

      Transfer the pan to the freezer for 15 to 20minutes, or until completely cold. They will form one big sheet. Break up intopieces. Store in an airtight container.