Since Super Bowl Sunday is just a few days away, I thought I'd post this recipe. It's super easy to make, usually disappears REALLY quickly, and is a great last minute thing to take if you end up going to a party.
Mom gave me this recipe a few years ago after she had it at an open house. I have made it multiple times for parties, carry-ins, Bible studies, chocolate cravings, YOU NAME IT. I will warn you that it's highly addicting, not at all good for you, and yet SO SO good. In fact, I kind of wish I had a pan of it right about now!
The Recipe:
1 sleeve of saltine crackers
3/4 cup packed brown sugar
2 sticks of butter
1 bag of milk chocolate chips
chopped nuts to taste
Line a cookie sheet (one with four sides) with foil and spray well with nonstick spray. Lay out saltines to cover the entire pan and set aside. Bring brown sugar and butter to a boil, turn down heat, and cook for three minutes. Pour mixture over saltines and bake at 300 degrees for 5 minutes. Sprinkle chocolate chips on top, let it stand for one minute, and spread chips out. Sprinkle chopped nuts over the top. Refrigerate until cold, break into pieces, and serve.
I have used both real butter and margarine, and I have to say I think real butter works a little bit better. Just my preference. I have also made this with both milk chocolate chips and semi-sweet chips. MUCH prefer the milk chocolate. But then again - I'm not a big fan of dark chocolate, so maybe that's why I don't like the semi-sweet on this.

I use a really old cookie sheet that is mostly only good for projects where the sheet itself is covered. It's imperative that you use a sheet with sides or the sugar/butter mixture will run all over the oven! Make sure you really really coat the foil with nonstick spray or you will have a gooey mess on your hands. Get the spray into all the corners and clear to the edge. I really don't think you can over-spray this one.

Pretty much the whole sleeve of crackers should fit on the pan if you're using a standard size pan. Sometimes I have to break the last row in half to get them to fit.

I cut up the butter into smaller pieces to help it to melt faster. And I stir this mixture well while I wait for it to boil. Don't want the brown sugar burning on the bottom of the pan.

I wait until the boil is a good, rolling boil before I start counting the three minutes of boiling time.

The mixture will be kind of thick as you pour it out. I try to make sure I spread it as evenly as possible over the crackers, because it's usually thick enough that it doesn't completely run all over the pan. It spreads out a bit, but it doesn't run. The crackers will start to float a little as you pour it in - but they'll stay relatively wherever you put them.

It's okay if you don't get the mixture over every square inch - it will spread out a little bit as it bakes. When you pull it out of the oven, be careful. If you tip the pan much at all, you could spill out the butter/sugar mixture. It will be very runny right at that point. I wear oven mitts when I do this recipe because if it does spill, I don't want it pouring onto my bare hands!

Spread the chocolate chips all over the pan. The milk chocolate ones melt a little bit faster. You won't want to leave it much more than the minute the recipe says. If you try to start spreading them out before that, you're going to mess up the crackers underneath. If you wait much longer, the chocolate will start to harden.

I just use a metal spatula to spread out the chips.

Since I usually make this to take somewhere, and I know some people are allergic to nuts, I cover half the pan with nuts and leave the other half plain. This time when I made it, I left the pecan pieces somewhat large. I actually prefer it with finely chopped pecans. You can buy them that way or use a food chopper to chop them up.

I typically put the pan in the refrigerator overnight to make sure it's good and solid. The next morning, before leaving for wherever I'm taking it...I break it into pieces. If you didn't grease the foil well enough and you notice that it's breaking apart, be sure to check the underneath side of each piece as you break it to make sure you chip off the foil. No one wants to bite into that! Just break the pieces - however large or small you want them.





































