| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Butter |
| 1 |
c |
Packed brown sugar |
| 36 |
|
2-inch-X-2-inch Keebler Club crackers (these seem to turn out the best) |
| 12 |
oz |
Milk chocolate chips (milk chocolate tastes better than the semi-sweet) |
| 1/2 |
c |
Or more of chopped pecans or walnuts (I usually use the pecans) |
INSTRUCTIONS
(by Joanne Turnley from this Craft Guild)
Cover a 10 X 15 jelly roll pan or cookie sheet with foil and butter
lightly. Place a single layer of saltines on foil, close together. Melt
butter and brown sugar in small saucepan. Heat to boiling and boil for 4
minutes. Pour butter mixture over saltines and spread evenly (The sides on
the jelly roll pan work better than the cookie sheet so the mixture won't
go over the edges). Bake at 375 degrees for 5 minutes. Remove from oven and
immediately sprinkle chocolate chips on top. Allow chips to soften and
spread evenly over cooked crackers. Sprinkle with chopped nuts. Refrigerate
until cold. Break into pieces and store in the refrigerator. Can be kept in
refrigerator for 1-2 weeks. Posted to bakery-shoppe digest V1 Number 027 by
robin carr <robin@hemi.com> on Apr 14, 1997
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