I found this Trisha Yearwood recipe in a magazine article. It is so dangerously addictive I debated sharing it, with liability concerns and all. I decided to err on the side of friendship and pass this on. Oh man, don’t say you weren’t warned!
SWEET AND SALTINES
Credit: 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. Line a large jelly roll 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 or 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 into pieces and store in an airtight container.