Ut ohh and ohh no! More nasty winter weather on the rise! I wanted to make something quick and tasty to take mama today if I can’t get out tomorrow and my Aunt Dixie’s Chocolate Saltines were just the ticket I needed to pass GO! These sweet and salty treats have no prep, are ready in just 30 minutes, and give up an awesome moist nibble for a snow day! They were a big hit with mama and her friends at Woodland Hills and I absolutely cannot wait to enjoy several (or more) along with my book tonight.
I used both saltine crackers and a row of graham crackers today and added chopped pecans over all and dried cherries also over the graham crackers. The pecans gave an added nutty crunch and the cherries a sweet, but tart, chewy texture. The cracker crust flavored with the rich toffee mixture, made from melted butter and brown sugar. If you don’t like nuts or have no dried fruit, these are also delicious as the recipe lists in my “Missouri to Maui” cookbook. In that recipe use only saltines with the toffee middle, and plain chocolate chips over the top. I sprayed the foil lightly with cooking oil and there was no sticking at all. You freeze this after the chips melt and today mother nature supplied my front porch freezer space with a temperature out there of entirely 16 whole degrees.
If you have little helpers, they will get a kick out of placing the 40 saltines in the pan and spreading those chocolate chips as they melt, earning themselves first bite privileges maybe. A pizza cutter slices them into cracker-sized squares or just break them into pieces. Ten minutes to put them together and 20 to freeze and it’s another happy snow day! A little sweet, a little salty. Altogether perfect!
Aunt Dixie’s Chocolate Saltines
Ingredients
40 saltine crackers
2 sticks unsalted butter
1 cup light brown sugar
8 oz. semi-sweet chocolate chips (about 1-1/3 cups)
1/2 cup chopped pecans, optional
Dried cherries or cranberries, minced, optional
Directions Preheat oven to 425. Line a large jelly roll pan with foil and place the saltines on top. In medium saucepan, melt butter and add brown sugar, bring to a boil. Gently boil for five minutes, remove from heat, and pour over crackers, spreading evenly. Place into oven and watch closely for five minutes, until the top mixture becomes bubbly. Remove from oven and sprinkle chocolate chips over crackers. When chips begin to melt, spread them over crackers with a knife. Transfer pan to freezer for 15-20 minutes or until completely chilled. Mixture will form a solid layer over crackers; take from freezer and break into pieces. Store in an airtight container. Makes approximately 20 servings or, around here, 5 really large servings, shared liberally. =)