Like sweet and salty together? Got 10 minutes? Then get ready for some tasty fun! Introducing Sweet and Saltines from the kitchen of none other than country crooner Trisha Yearwood. Who knew? The girl can cook too. And let's just say she does not know any such thing as a DIET recipe. Who cares? That's for another day. Let's get down to business.
TRISHA YEARWOOD'S SWEET AND SALTINES
35-40 saltine crackers
2 sticks of butter
1 cup of light brown sugar
8 oz. of semi-sweet chocolate chips
Preheat the oven to 425 degrees.
Line a large jelly roll pan with aluminum foil, then spray it with cooking spray. Place the crackers salt-side down in tight rows so they are right up against each other. Melt the butter and brown sugar together and allow it to boil gently for a couple of minutes until it turns caramel color. Pour the caramel mixture over the crackers, covering them all evenly. Bake for 3-5 minutes, until just beginning to bubble around the edges. Remove tray from the oven and scatter the chocolate chips all over the top. After they melt, use a spatula to spread the chocolate evenly over the crackers. Place the whole tray in the freezer for 15-20 minutes to allow to harden, then break into pieces and store in an airtight container.
I sprinkled a little extra Kosher salt over the top of the chocolate when I made them because I love the combination of sweet and salty flavors. Of course, the chocolate chips could be replaced with any other flavor of chip (milk chocolate or peanut butter, for example), and you could also sprinkle nuts or coconut over the chocolate. Or both! The possibilities are endless, and they're ALL delicious!
Thanks, Miss Trisha!
2 comments:
I served these tasty little morsels to company two nights ago and let me tell you, they made total pigs of themselves! Sooooo yummy!
Sandy, sometimes it's worth making a pig of oneself. Thanks!
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