Chocolate Saltine Candy Recipe
Chocolate and Saltine Candy has recently become one of my favorite snacks. The recipe is simple, yet reflects complex flavors. It is very inexpensive to make too. The melted butter and brown sugar transform into a decadent caramel sauce. Add this to the crunch and saltiness of the saltine crackers and the flavor of the chocolate, now you have created an incredible snack or dessert.
Chocolate and saltine candy dessert is sometimes called “crack” snack candy because it is so scrumptious, and it becomes “addictive.” You can not stop eating it.
There are optional toppings you can add. My latest favorite is chopped pralines. When I make this recipe next, I am going to add M & Ms, and next Christmas, I think red and green M and Ms will make the snack very festival and perhaps a great gift in a holiday candy tin. For Valentines Day, how about adding candy hearts? Another possibility is to substitute white chocolate or a combination of white chocolate and dark chocolate and swirl it together. A different suggestion is 1 cup peanut butter chips instead of the chocolate. Also, you could add Heath bar chips (found in the grocery store next to the chocolate chips), your favorite nuts.
Here’s the recipe, feel free to use your creativity. In fact, share any of your substitutions or additions, I would love to hear about them.
One sleeve of saltine crackers (more or less depending on the size of your cookie sheet)
Two sticks butter
1 cup firmly packed brown sugar
1 cup chocolate chips
1. Preheat oven to 350. Line your aluminum cookie sheet with foil and spray with nonstick cooking spray.
2. Evenly place approximately saltine crackers or as many as you need to cover the cookie sheet.
3. In a saucepan, melt two sticks of butter (or margarine), adding the cup of brown sugar about three minutes or until frothy.
4. Pour over the saltine crackers.
5. Sprinkle the eight ounces of chocolate chips and let stand for 5 minutes.
6. Spread out the melted chocolate with a spatula.
7. Add 1/4 cup of pralines or pecans.
8. Refrigerate at least one hour, and then break into pieces