This sweet and salty treat is perfect for sharing with your sweetheart this season.
One “sleeve,” saltine crackers (about 38-40)
One cup, (2 sticks) unsalted butter
One cup, light brown sugar
Two cups (12 ounces), semi-sweet chocolate morsels
Sprinkles or nuts (if desired)
Preheat oven to 400 degrees Fahrenheit. Cover a jelly roll pan (11 inches x 17 inches) with aluminum foil. You must use a pan with a little bit of edge or “lip,” or else when you put the pan in the oven, the mixture will spill all over the place. Once you cover the pan with the foil, spray a light layer of non-stick cooking spray on it and line up the crackers end to end to fill the pan.
Set the pan aside. In a medium saucepan, put in the two sticks of butter and the brown sugar. Bring to a boil slowly. Once it gets to a full boil, keep stirring occasionally for three minutes. Remove from heat and pour the butter and brown sugar mixture all over the crackers, coating entirely. Put in oven for five minutes. Remove from oven and sprinkle two cups of semi-sweet morsels all over. Let sit for about two minutes and then using a spatula or knife to spread the chocolate all over, until it coats the entire pan. The chocolate morsels melt quickly, making it easy to spread. I personally put holiday sprinkles on half and leave the other half plain.
You could certainly leave it all plain, make it all sprinkles or add thinly sliced almonds or finely crushed peanuts. Let this cool completely — at least three hours — and then break off pieces with your hands. Store up to one week in a covered container at room temperature.