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Mama’s Sweet and Saltines

Sweet and saltines recipe. I came across a couple of recipes taken from Trisha Yearwood’s new cookbook, Home Cooking with Trisha Yearwood: Stories and Recipes to Share with Family and Friends. Right away this  4-ingredient, easy little recipe jumped out at me.

Trisha explained that if her mom had just eaten a meal, she’d crave something sweet, or if she had just had dessert, she’d crave something salty.  Hence the name of this fun treat:) I thought it would be perfect  for  “12 Weeks of Christmas Cookies.” I’m not sure if it’s a cookie, or candy, but everyone needs something quick and easy during the busy holiday season!
(FYI,  It is noted that  graham crackers can be substituted for the saltines to create a sweeter snack. 

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Use one stick of butter instead of two for a crunchier cracker.) I really love sweets(in case you haven’t noticed), but thought the recipe with the saltines turned out plenty sweet enough, and of course added the “salty” component:)
Mama’s Sweet and Saltines, Lay The Table

I was very happy with how these turned out!  They are akin to a Heath bar(toffee candy). Who knew?  Just beware, it’s very easy to break off a piece and just keep eating.
Mama’s Sweet and Saltines, Lay The Table

I used my 17″ x 12″ pan to spread the mixture.

Mama’s Sweet and Saltines

Yields: 20 servings

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40saltine crackers   (My pan fit 48 crackers)
2sticks unsalted butter
1cup light-brown sugar 
8ounces semisweet chocolate chips (about 1 1/3 cups)   ( I used a little bit more for full coverage) 

Preparation:

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.

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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.

Definitely a keeper!

 I am also linked up to Tidymom’s I’m Lovin’ it Fridays:)

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