Sweet and saltines
- 40 saltine crackers
- 1 cup (2 sticks) butter
- 1 cup light brown sugar
- 8 ounces semisweet chocolate chips (about 1⅓ cups)
Instructions:
The best word for this dessert is YUMMY.
- Preheat the oven to 425°F. Line a large jellyroll pan with aluminum foil and the saltine crackers.
- In a medium saucepan, melt the butter and brown sugar together and bring to a boil. Boil for 5 minutes. Remove from the heat and pour over the crackers, covering them evenly. Put the jellyroll pan into the oven and watch closely. Bake for 4 to 5 minutes, or until just bubbly. Remove from the oven and pour the chocolate chips over the crackers. When the chips melt a bit, spread them over the crackers with a knife. Transfer the pan to the freezer for 15 to 20 minutes, or until completely cold. They will form one big sheet. Break up into pieces. Store in an airtight container.