Elanore has become a big fan of—and an expert at making—this recipe from our friend Laurie Jones.
1 sleeve saltine crackers (or enough to line your pan)
1 C. butter
1 C. brown sugar
2 C. semi-sweet chocolate chips
3/4 C. chopped pecans
1) Preheat oven to 400 degrees.
2) Line a cookie sheet or jelly roll pan with aluminum foil or parchment paper.
3) Line saltine crackers in a single layer on the foil-covered cookie sheet.
4) In a small saucepan, combine sugar and butter and bring to a boil.
5) Once mixture is at a boil, continue boiling for 3 minutes. (It should be a deep caramel color.)
6) Immediately pour over saltines and spread to cover crackers completely.
7) Bake at 400 degrees for 5 minutes. (It will get all bubbly.)
8) Remove from oven and sprinkle chocolate chips over the top. Let sit a couple of minutes to melt.
9) Spread melted chocolate into an even layer, then top with chopped nuts.
10) Cool completely (we put it in the freezer) and break into pieces to serve.
1 sleeve saltine crackers (or enough to line your pan)
1 C. butter
1 C. brown sugar
2 C. semi-sweet chocolate chips
3/4 C. chopped pecans
1) Preheat oven to 400 degrees.
2) Line a cookie sheet or jelly roll pan with aluminum foil or parchment paper.
3) Line saltine crackers in a single layer on the foil-covered cookie sheet.
4) In a small saucepan, combine sugar and butter and bring to a boil.
5) Once mixture is at a boil, continue boiling for 3 minutes. (It should be a deep caramel color.)
6) Immediately pour over saltines and spread to cover crackers completely.
7) Bake at 400 degrees for 5 minutes. (It will get all bubbly.)
8) Remove from oven and sprinkle chocolate chips over the top. Let sit a couple of minutes to melt.
9) Spread melted chocolate into an even layer, then top with chopped nuts.
10) Cool completely (we put it in the freezer) and break into pieces to serve.
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