| 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
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