It comes from the Home Cooking With Trisha Yearwood cookbook. And if you are like me, you probably have the required ingredients on hand right now...saltine crackers or graham crackers, butter, brown sugar and chocolate chips.
I've made these with both saltines and graham crackers. This photo was made with graham crackers.
SWEET AND SALTINES
(Home Cooking with Trisha Yearwood)
40 saltine crackers
1 cup (2 sticks) butter
1 cup light brown sugar
8 ounces semisweet chocolate chips (about 1 1/3 cups)
Preheat the oven to 425 degrees F. Line a large jellyroll pan with aluminum foil and the saltine crackers.
In a medium saucepan, melt the butter and brown sugar together and bring to a boil. Boil for 5 minutes. Remove from the heat and pour over the crackers, covering them evenly. Put the jellyroll pan into the oven and watch closely. Bake for 4 to 5 minutes, or until just bubbly. Remove from the oven and pour the chocolate chips over the crackers. When the chips melt a bit, spread them over the crackers with a knife. Transfer the pan to the freezer for 15 to 20 minutes, or until completely cold. They will form one big sheet. Break up into pieces. Store in an airtight container.
Serves 20 (uh yeah, not even close)
Note: Instructions for the recipe state you can substitute graham crackers for the saltines like I did. It will make a sweeter snack. Use 1 stick of butter instead of 2 for a crunchier, saltier snack. I used 1 1/2 sticks. Because of the lesser amount of butter, be prepared for things to get a bit crumbly.
Note: Use anywhere from 35 to 45 saltine crackers, depending on the size of your pan. When I used graham crackers, I just made sure the bottom of the pan was covered, I don't bother to count how many I used.
Note: The recipe calls for semisweet chocolate chips but you can use milk chocolate. I figure I might try this with butterscotch chips.
A nice quick snack when you don't feel like really baking or going to the store for more ingredients.