I used my 17" x 12" pan to spread the mixture.
Mama's Sweet and Saltines
Yields: 20 servings
|40||saltine crackers (My pan fit 48 crackers)|
|2||sticks unsalted butter|
|1||cup light-brown sugar|
|8||ounces semisweet chocolate chips (about 1 1/3 cups) ( I used a little bit more for full coverage)|
1. Preheat oven to 425F. Line a large rimmed cookie sheet with aluminum foil and saltine crackers.
2. In a medium saucepan, melt butter and brown sugar together and bring to a boil. Boil for 5 minutes. Remove from heat and pour over crackers, covering them evenly. Put cookie sheet into oven and watch closely. Bake for about 5 minutes, or until just bubbly.
3. Remove from oven and pour chocolate chips over crackers. When chips begin to melt, spread them over crackers with a knife. Transfer pan to freezer for 15 to 20 minutes, or until completely cold. The chocolate-covered crackers will form a solid sheet; break into pieces and store in an airtight container.
I am also linked up to Tidymom's I'm Lovin' it Fridays:)