Wednesday, August 17, 2011
When I first saw this recipe, I thought it needed a new name. But after making it, I decided it is ADDICTIVE and perhaps aptly named! I even considered sprinkling chopped toasted pecans on it and I've had it made with graham crackers, too. It's a perfect combination of sweet/salty. This would make a nice gift. Wrap it in plastic wrap and put it in a cute container.. maybe a sand pail... with something cute written with a Sharpie on the side of the pail... ????
51 saltine crackers (approximately)
1 cup unsalted butter
1 cup firmly packed dark brown sugar
1 teaspoon vanilla extract
12 ounces high quality dark chocolate (70% or greater)
Preheat oven to 350°F. Line a 12 x 17 inch jelly roll pan with foil.
Place saltine crackers salt side up and side-by-side in the pan as tightly as possible without overlapping. Use saltine pieces to fill any gaps at the bottom of the pan. Set aside. Chop chocolate so that the pieces are about the size of standard chocolate chips and set aside.(And, yes, you could use GOOD chocolate chips!)
Melt butter in a medium saucepan over medium heat stirring frequently with a spatula. Once butter has melted, add brown sugar and vanilla, stirring to combine. Cook for about 5 minutes or until mixture is an even dark brown color and has begun to bubble. Remove from heat and pour over saltines using spatula to spread sauce.
Bake crackers for 5 minutes or until butter mixture begins to bubble. Remove from oven and sprinkle evenly with chocolate allowing the heat to melt the chocolate. Spread chocolate evenly with the spatula so all of the crackers are completely covered.(Sprinkle with chopped toasted pecans or crushed Heath bars.) Refrigerate until chocolate sets and hardens. Break apart and serve. Yield: 1 serving.(Just kidding!)
Posted by Helen Sturgeon