| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Candies, Chocolate | 1 | Servings | |
INGREDIENTS
| -ELAINE RADIS BGMB90B | ||
| 40 | Saltines | |
| 1 | c | Butter; don't use margarine |
| 1 | c | LIGHT brown sugar; not dark |
| 12 | oz | Chocolate chips |
| 1 | c | Nuts; chopped, YOUR choice |
| 5 | rows of 8. |
INSTRUCTIONS
This recipe was given to me by a dear friend...who has impeccable taste, in cooking and friends, <g>! Line up the saltines on a jelly roll pan that has been LINED with FOIL that makes a bigger rim then the pan. There should be Melt butter and add LIGHT brown sugar. Stir often and bring to a full rolling boil for EXACTLY 3 minutes. Pour over the saltines and bake in a 400 oven for 5 minutes. Sprinkle with chocolate chips and wait until they are almost melted; spread over all the saltines. Drop the nuts over top as evenly as possible. Refrigerate for two hours and then break up into pieces. Can be stored in a tin. Aunt Betty says that you don't have to worry about storing..they'll NEVER last. I am going to try these next week. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Hope is being able to see that there is light despite all of the darkness. #Desmond Tutu”