Sweet and Saltines

Total Time:
35 min
Prep:
5 min
Inactive:
20 min
Cook:
10 min

Yield:
20 servings
Level:
Easy

Ingredients
  • Cooking spray
  • 35 to 40 saltine crackers
  • 2 sticks (1 cup) butter
  • 1 cup light brown sugar
  • 8 ounces semisweet chocolate chips (about 1 1/3 cups)
Directions
Watch how to make this recipe.
  • Preheat the oven to 425 degrees F.

  • Line 1 large or 2 small jelly-roll pans with aluminum foil, spray with nonstick spray and arrange the saltines salt-side down in a single layer. In a medium saucepan, melt the butter and brown sugar together and boil until it turns a caramel color, a few minutes. Remove from the heat and pour over the crackers, covering them evenly.

  • Put the jelly-roll pan into the oven and bake for 3 to 5 minutes, or until just bubbly, watching carefully. Remove from the oven and pour the chocolate chips over the crackers. When the chips melt a bit, spread them over the crackers with a knife.

  • Transfer the pan to the freezer for 15 to 20 minutes, or until completely cold. They will form one big sheet. Break up into pieces. Store in an airtight container.


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4.7 288
I also make these replacing saltines with cheezits and adding 3/4 cup peanut butter to the sugar & butter after removing from heat.  Tastes like butterfingers! item not reviewed by moderator and published
I just made these substituting pretzel crisps for the saltines. Delicious! item not reviewed by moderator and published
I have made this several times and it always turns out grainy. The sugar never melts no matter how I boil it or bake it. It tastes good and sets up just fine. What am I doing wrong? item not reviewed by moderator and published
It's very buttery very sweet and very  very delicious.  You grab a little piece go sit down minutes later you're craving more. I see why they call it Christmas crack!!! item not reviewed by moderator and published
I've tried so many of her recipes and not a bad 1 in the hundreds Ive made. HOWEVER, I've always followed her recipes to the letter.Hence,  my "maybe problem. I forgot to put them in the oven AND used an ENTIRE BAG of milk chocolate chips NOT semisweet!!!! STAY  TUNED!!<br />In freezer now....<br /> item not reviewed by moderator and published
Absolutely delicious! Even bether with skor bits on top!  item not reviewed by moderator and published
Absolutely addictive!!!! Swapped out white chocolate chips for the semi-sweet chips and added chopped macadamia nuts.... item not reviewed by moderator and published
Yup these are fantastic! They're very addicting like the lovely Trisha says! item not reviewed by moderator and published
It's the easiest candy recipe the o.ly problem I have is keeping everyone from eating it all item not reviewed by moderator and published
I love this recipe and find it reliable.  The butter and sugar need to cook long enough so that the moisture is driven off.  Not a problem for me, but some of you have not had it set properly.  I usually just put a few crackers in the bottom of a bowl or plate, add equal amounts of butter and light brown sugar with some chocolate chips, and nuke it..  Don't have to make whole batch that way.<br /> item not reviewed by moderator and published
My Toffee did not set up.  What a soggy gross mess. item not reviewed by moderator and published
I use graham crackers instead of saltines and sprinkle almond slivers on top of the chocolate. YUMM! item not reviewed by moderator and published
Recipe turned out perfect! Delicious.... I would suggest that for the toffee to turn out right start everything out cold and heat it at a low temp to a slight voil. Hope that helps. item not reviewed by moderator and published
I am having the same problem. My toffee is not setting up.  I've had to throw 3 batches away.  I had a friend (who has made several batches) come over and watch me  and still my 4th batch had to be thrown away.  She and I both don't know what went wrong.  Any suggestions? item not reviewed by moderator and published
My toffee did not ever set up.  What did I do wrong? item not reviewed by moderator and published
So easy to make and absolutely delicious! item not reviewed by moderator and published
Silly-easy and delicious! This was so simple and fast to make, and tastes great! What more could you want? item not reviewed by moderator and published
Yumm item not reviewed by moderator and published
My chocolate chips did not melt and I had a mess. Even after putting the pan back in the warm oven for 5 minutes, they still did not melt enough to spread. I used a store brand chocolate chip. Should I have stuck to a name brand? Has any one ever melted the chips and poured them over the cooked cracker mixture? Any suggestions? item not reviewed by moderator and published
Very sweet. After spreading the chocolate, I let the covered saltines cool some, then I separated the saltines a little before putting them in the freezer. As someone else mentioned they are sticky.<br /> item not reviewed by moderator and published
This was very easy to make and so good. Made several batches to give as gifts and made a batch using pretzels instead of saltiness and needless to say it was a big hit too! towards the end I ran out of chocolate chips so I made half a batch with just the brown sugar/butter (toffee) mixture and saltines it was still very delicious on its own even without the chocolate. My husband ate so much and he's not usually a "sweets" kind of guy  item not reviewed by moderator and published
I've made this good and I've made it bad.  You must use good quality saltines.  The store brand is ok but the next step down make it horrible.  Same with meatloaf, gotta use good quality saltines. item not reviewed by moderator and published
Add 1 cup of slivered almonds on top of melting chocolate chips.....heaven!! item not reviewed by moderator and published
Amazing! My family loves it! item not reviewed by moderator and published
My family loves this snack! Is delicious and super easy and fun to make. Thank you Trisha.  item not reviewed by moderator and published
I can't wait to try the sweet and saltines.  My kids will love them. item not reviewed by moderator and published
We used Lays Wavy potato chips instead of Saltines and Hershey chocolate bars for the chocolate.  Ama.  Zing.   item not reviewed by moderator and published
I made these yesterday (7/12/15),  I used dark chocolate chips and peanut butter chips, They were a huge hit, woke up this morning to none left. My son(18) and his friends that spent the night devoured them.  Happy Momma!  item not reviewed by moderator and published
The sweet and saltines where a great snack and it mas a lot of fun making them with my grand babies. item not reviewed by moderator and published
This is so very good.  I understand the reference to Southern Crack now.  I wanted to eat all of these myself but my family insisted I shared.  I am normally a loving, giving mother and wife.  I did not want to share.  Now that they are all gone, I can't stop thinking about them and so I am going to have to make more.  We all know how this will end.  I will try my best to be good. item not reviewed by moderator and published
I love love love all the recipes.  item not reviewed by moderator and published
I did half chocolate chips and half Reese's peanut butter chips. I preferred the Reese's chips; the chocolate was too sweet with the butter and sugar. I wholeheartedly agree with halving the butter and sugar. It was too sweet, even for me, and I love sweet sweets. item not reviewed by moderator and published
I've been making Easy Toffee Bars for decades, only I use Graham Crackers, and I top them with chopped nuts like Almonds or Pecans.<br />I'll try making them with saltines sometime, sounds good.  item not reviewed by moderator and published
<span>I call my Sweet and Saltines "Fool's Toffee", and top it with Heath chips!  And in the wintertime, I use white chocolate chips and top it with crushed peppermints!!</span><br /><br /><span>Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/sweet-and-saltines-recipe.html?oc=linkback</span> item not reviewed by moderator and published
I intend using a rimmed cookie tray as I don't have a jelly roll pan, I use these for anything that I don't want to spill over....it can double as a jelly roll pan. I want to try the suggestion of cutting the butter to 1 stick and the sugar in half as well...but am willing to return to the original recipe if that is too light on the coating. I plan on bringing this creation to a little dinner party hosted by a sister-in-law...I am betting that it's going to be a GIANT hit!  (Remember: It's your house, do as you want; if it doesn't work, try something else. Change it if you need to or choose to. It's a recipe...not a law written in stone!) item not reviewed by moderator and published
Can anyone tell me if I can use another type of pan, like maybe a 9x13? item not reviewed by moderator and published
Cracker Toffee, Christmas Crack, Heaven...no matter what you call this it is my favorite homemade candy...in fact it beats anything store bought as well.  LOVE THIS!<br /> item not reviewed by moderator and published
I used to make these all the time when I was younger, one of my older sisters had this recipe from their foods class. item not reviewed by moderator and published
Made these today for the first time. Spectacular! I like reading of other's variations. item not reviewed by moderator and published
They are super easy to make. I think they taste a little bit like the chocolate bar Twix or Skor. Just be sure you stay at the over while the caramel is melting, it can burn real quick. item not reviewed by moderator and published
Delicious! Huge hit with the kids! Can reduce butter to 1 stick and brown sugar to 1/2 cup, item not reviewed by moderator and published
Such a delicious and EASY recipe! Thank you! item not reviewed by moderator and published
We make this with matzo for Passover and call it Matzo Caramel crack. It's just that good and addictive! Good stuff. item not reviewed by moderator and published
Crazy Good! I have to make more...now :/ item not reviewed by moderator and published
This is a great recipe, absoultey love it. Perfect for the holidays and parties :). I like to sprinkle different things on top, like chopped pecans or sprinkles to make them festive for the holidays. item not reviewed by moderator and published
I love this recipe; I've made it several times. I put mine in the refrigerator rather than the freezer to cool off. Realize that the pan is still oven hot when it goes in, and it lowers the temp inside the freezer too much. I clear a shelf in the refrigerator, put down potholders and place the hot pan on top. I leave it in for an hour, and it comes out perfectly and ready to be broken up into pieces. :) It's amazingly delicious. It tastes a lot like a Heath bar. :) item not reviewed by moderator and published
I have been making these for yrs &amp; love them. I do use lass butter/sugar &amp; choc. chips. As long as you use equal parts butter to brown sugar. I have used 1/2 cup butter/sugar, but that is a little more difficult to cover the saltines. Last time I made them I used 1/2 cup + 2 Tablespoons, I then sprinkle just enough choc, chips. They are more crunchy this &amp; slightly less caloric. item not reviewed by moderator and published
I make this same basic recipe. Only I break up Reese's Cups and push them down into the melted chocolate on the top. Absolutely delicious!!!!!! item not reviewed by moderator and published
This is one of my favorite recipes around! item not reviewed by moderator and published
Do these have to be refrigerated? item not reviewed by moderator and published
We've been making these for years with a little twist. I use milk chocolate chips and heath toffee bits together and they're wonderful. Have also used white chocolate with peanut butter chips or white chocolate, dried cranberries and pistachios around the holidays. The combinations are endless! item not reviewed by moderator and published
I hope Trisha Yearwood nor Paula Deen are taking credit for this because neither one made up this recipe. BUT it is absolutely addictive. I took this to work a few years ago and now all I hear is "when are you going to make some more crack candy". item not reviewed by moderator and published
This had a nice flavor and even though I love English toffee, I found these to be much too sweet. I can't imagine how anyone can find these addictive. We are chocoholics in my home and everyone is in love with toffee but can't get past eating one piece of this due to all the sugar. item not reviewed by moderator and published
Oh my God Trisha!! Can i have a 6th star to rate this? These are amazing! I hate peanut butter and I loved these.. I could have eaten the whole pan. Great recipe will definitely make this again. item not reviewed by moderator and published
In my house we call this Cracker Candy. I've been making this for years and it's fantastic! Not as good as actual English Toffee, but very, very close. item not reviewed by moderator and published
I love making this very easy and fast recipe. I use CINNAMON graham crackers and oh soooooo yummy.......break them up in pieces and store in the refrigerator for a snack EVERY hour....:) item not reviewed by moderator and published
So easy. So delicious. Can't stop eating them! item not reviewed by moderator and published
I have made these several times now and they are a huge hit! We are chocoholics around my house so I go a bit overboard on that ingredient! So yummy! item not reviewed by moderator and published
Paula Deen had the same recipe before she was booted off FN item not reviewed by moderator and published
A classic. You can also make it w matzoh - at Passover time (Matzoh crack). Also great sprinkled with sea salt on top, or lightly toasted almonds, or little pieces of candied ginger. item not reviewed by moderator and published
Almost identical recipe done by Paula Deen on FN several years ago. item not reviewed by moderator and published
That's the same recipe I found several yrs ago, called, 'Christmas Crack'....SO GOOD!!! item not reviewed by moderator and published
This is not her recipe...this recipe has been on pinterest for a couple years...it's called Christmas Crack and it's delicious but I wouldn't call it a good snack for kids....too much sugar. item not reviewed by moderator and published
These are pretty good. Not great. I would rather have a good chocolate brownie or well-made chocolate chip cookie. item not reviewed by moderator and published
Mmmmmmmmm. Crunchy, chewy, melt-in-your-mouthy, buttery, chocolatey, caramely. Oh heavenly. Best junk food invented-who thought this one up? Genius. Thanks for giving us this recipe Trisha. I'd give it a ten star rating if I could. Although I thought I had to use almost twice as many chocolate chips as stated in recipe to cover two sheet pans, about 3 cups and then I laid it on too thick, but no such thing as too much chocolate, right? item not reviewed by moderator and published
trying it now, smells delicious. Well I DID IT. YUMMO item not reviewed by moderator and published
I spent $12.50 on supplies, and they actually turned out pretty bad/sloppy. The chocolate would not melt smoothly and the end result wasn't pretty. I had a very hard time getting the "cookies" to unstick from the sheet/paper. Good for a relatively expensive snack at home, but I would be embarrassed to bring this to a school function or family holiday. item not reviewed by moderator and published
I had a hard time finding what I am looking for but I soon found it so love that we can watch the video on the chefs making the meal or treats ... keep up the awesome job love it , my husband and will watch the cooking channel and not miss it , just a an IDEA why don't the FOOD NET work Team make a trip to GUAM and make a show on a few restaurants here , There are some the need a make over and there are some that are GREAT place for the world to see and visit .. just saying .... item not reviewed by moderator and published
Very good! I have substituted gluten free saltines, because my kids have celiac. Even though they crumble a bit more, they still are very, very yummy! My daughter was thrilled that she can still have them! item not reviewed by moderator and published
Yummy with a capital "YUM". Try using butterscotch chips as well. Very good too. item not reviewed by moderator and published
If you're having trouble with the caramel running under the crackers, try cooking the caramel a little more to thicken it up. She says in the video to cook it until it comes away from the side of the pot a little. Excellent, cheap, easy and quick recipe. item not reviewed by moderator and published
I have made this many times, nothing better. I even made it with white chocolate chips. Terrific item not reviewed by moderator and published
I added chopped bacon, chopped hazel nuts and cayenne pepper, everyone loved them. The next time I am going to use 85% cocoa instead of the semi-sweet chocolate. item not reviewed by moderator and published
I tried making these and the family LOVED them! so did two of my youngest kids teachers that I gave them to. We stored them in the freezer to keep them from being too gooey, which actually made them even Better! I used parchment paper to line the pan and still used cooking spray like the recipe said. I had a question about that, if using parchment paper should you still use the cooking spray? Some of the caramel got under the crackers, and I figured the spray helped to make sure they didn't stick so I didn't see it as a bad thing. I will be making these again for sure! item not reviewed by moderator and published
I've been making this for years, only at Christmas time. My kids would eat it for breakfast. I generally stick it in the fridge overnight then break it up and store in a Christmas tin. It's generally gone in a few days. Also , line the flat sheetpan with alunimum and spray with Pam first. Easier cleanup and release of crackers. item not reviewed by moderator and published
Definitely a yummy treat! Everyone at our Super Bowl party loved them. After watching the video again I still don't see how Trisha keeps the hot butter/brown sugar mixture from creeping underneath the layer of crackers!! I tried everything to avoid that but nothing worked. I think the bottom (salted) side actually had more of it than the chocolate side. Oh well...still yummy. I found it was best to keep them refrigerated or frozen whenever no one was actively eating them because they get really sticky otherwise. item not reviewed by moderator and published
What's not to like they are easy, quick few ingredients that I usually always have on hand. loved by children and adults, can be made in many variations and children can make them with supervision! I use the microwave to cook the caramel and we are going to try graham crackers next time. item not reviewed by moderator and published
I've made this many times, I always put chopped pecans on top for more yum. This keeps a long time, keep in frig or cold garage. Great quick treat for last minute company. Gotta chill it afterwards a bit though! item not reviewed by moderator and published
These cracker candies make the perfect gift and are so buttery and caramelized, one just isn't enough. For easy clean-up, I purchased 9x13 inch aluminum pans, sprayed them with olive oil spray and added the crackers. Everything lifted out with ease! My chocolate didn't quite melt so I put bubbly cracker trays back in the oven for a couple minutes just to warm the chocolate a touch. I also didn't freeze or refrigerate mine. Just let the chocolate set for a few hours. Make a double batch b/c they're so easy. item not reviewed by moderator and published
Making packages of cookies for family and friends, how fresh do these stay? Can I make them a couple days in advance? item not reviewed by moderator and published
awesome! we used white and milk chocolate and then broke some candy cane in small pieces and sprinkled the top while hot.. yum item not reviewed by moderator and published
Everyone loves this when I make it. My husband can't stop stuffing it in his face. Have taken it to the office and it was a big hit there too. item not reviewed by moderator and published
These are awesome, especially if you melt peanut butter chips in along with the chocolate chips. I've found the best ration is 2:1 chocolate chips. Yum! Everyone who's had them requested that I make them for Christmas. item not reviewed by moderator and published
Great!!! Super easy and delicious. I toasted some slivered almonds and put on top of the chocolate. Some friends stopped over and wanted the recipe too. I will be making this again as the first batch almost gone. item not reviewed by moderator and published
Delish. For a Christmas treat, sprinkle with crushed peppermint candy. item not reviewed by moderator and published
Everyone loved this recipe, especailly my kids. I made this for my son who loves chocolate and to offset the pumpkin pie. Such a good recipe that my Daughter and I are going to make a couple of batches to give to family and friends. Thanks for the Great and Easy recipe!!! item not reviewed by moderator and published
We love these! Easy and fast. I used Ritz crackers since I didn't have any Saltines, and I added about half a package of cinnamon chips to the chocolate chips. We prefer milk chocolate. Yum! Thanks, Trisha. item not reviewed by moderator and published
Dangerously sweet! I normally don't make stuff like this (white flour, sugar etc.) but very tasty/sweet....more gooey than you realize--careful of teeth. Need to break apart when they're still cold. Next time I would add orange zest on top of chocolate. I served with cut strawberries strewn over, made all the difference. item not reviewed by moderator and published
I went to an open design house yesterday and they had these crackers as a 'thank you' snack. I grabbed one on my way out and had to TURN AROUND AND GET ANOTHER ONE!! It was so good. I immediately came home and looked for a recipe. I found this one from Trisha Yearwood and figured I'd give it a try. I did take another viewer's recommendation and used milk chocolate and toffee chips. OMG!!! These are DELICIOUS. I'm only keeping 5 pieces. If I keep them all, I'LL EAT THEM ALL. I gotta get these outta the house!! They're that good... item not reviewed by moderator and published
Wonderful and so easy. It's nice to find a recipe that TASTES as good as it LOOKS on tv. After we spread the chocolate, we sprinkled some of the pan with Heath Bits 'O Brickle Toffee Bits for added flavor and a different look. item not reviewed by moderator and published
Loved it! Super easy, delicious, and everyone at my party loved them. item not reviewed by moderator and published
Easy to make and EVERYONE loved them at our football party. item not reviewed by moderator and published
Really easy and a crowd pleaser! Good for bake sale's also. item not reviewed by moderator and published
DELICOUS!!! My niece and I made these and they were so easy now every time she comes over she wants to make them!! item not reviewed by moderator and published
These are soooo yummy. Saw Trisha make these on her show and she called them "Crack" but I needed the full recipe. Thanks so much for having it on the web. RJM item not reviewed by moderator and published
This recipe is so yummy and easy to adapt and make it a little different each time or make two trays with variations. I love your show. item not reviewed by moderator and published
I've been making this for over 30 years. Variations I use are white, peanut butter or butterscotch chips alone or mix in with the chocolate chips. Sprinkle with nuts, crushed pretzels or toasted coconut . . think out side the box. I also sprinkle a little extra salt on the crackers. item not reviewed by moderator and published
OMG. . . So easy to make and sooooo good to eat. My daughter loved it. She even asked if we would make them for her birthday treat to bring to school. If that isn't a review of how great they are I don't know what is!! The only thing I would suggest is to watch when you are cooking the butter and sugar together. When it changes colors and starts to bubble it's time to take it off the heat. Also you do have to keep a close watch when they are in the oven. It really doesn't take long for it to bubble. Good luck and hide a few for yourself or they will be gone by morning!! item not reviewed by moderator and published
Im not a novist when it comes to cooking or baking but maybe I just did something wrong. The crackers were too chocolaty for me and I could barely taste the salt. I love Trisha's recipes and Im assuming from all the remarks that maybe I should try again. I followed the recipe exactly though...hmmmmm. Sorry Trisha. Maybe I will try again one day with less chocolate. item not reviewed by moderator and published
I made these with my 3 year old granddaughter. A great experience, especially when we started smearing the chocolate over the crackers.She was very proud of her extremely tasty treat. item not reviewed by moderator and published
I would say to lower the heat and cook it longer. You are maybe boiling it too fast and it's turning brown too fast. Slow it down a little so it has a chance to melt before it turns too brown and you have to take it off the heat. item not reviewed by moderator and published
I just pulled another perfect batch out of freezer! I used real butter &amp; really packed light brown sugar. I let it foam for two min b4 pouring over. I stirred while coming to &amp; during boil tho not constantly. My oven was preheated &amp; i took out when it was covered in bubbles. Hope that helped.  item not reviewed by moderator and published
yes that did!! In fact last night I was talking to another friend and she figured out that I was using margarine instead of real butter.  DUH!! I made 2 other batches today w/real butter and they came out perfect. Thanks for the help! item not reviewed by moderator and published
I just made another perfect batch. Sre my comment to tundratory71 for all my details.  item not reviewed by moderator and published
I always get Hershey or Ghirardelli. I had no luck with store brand. item not reviewed by moderator and published
Yes use a good brand for better melting.  item not reviewed by moderator and published
Also i tried white choc chips which was a flop in the smooth melting  item not reviewed by moderator and published
That sounds simply delicious!  item not reviewed by moderator and published
What a great idea! item not reviewed by moderator and published
Yes but line it with foil and spray the foil with oil, just like Trisha did. item not reviewed by moderator and published
I know we make this all the time. item not reviewed by moderator and published
I don't know. But I have refrigerated mine in an air-tight container. item not reviewed by moderator and published
Great ideas! item not reviewed by moderator and published
Trisha and Paula have never taken credit for "creating these recipes". They are sharing the recipes handed down through the generations. item not reviewed by moderator and published
Don't know why you mention peanut butter since these don't call for PEANUT BUTTER, just butter &amp; chocolate. :-) item not reviewed by moderator and published
Good idea about using cinnamon graham crackers. item not reviewed by moderator and published
If you can't say something nice, don't say anything at all. I was taught this by my parents. item not reviewed by moderator and published
Paula's recipe is NOT the same, because i just looked it up on here. It's called 'Pine Bark' &amp; uses almond extract for a flovoring. item not reviewed by moderator and published
I like the idea of sea salt on top, as well as nuts. item not reviewed by moderator and published
Paula called it Pine Bark. item not reviewed by moderator and published
works better with club crackers item not reviewed by moderator and published
works EVEN better with CINNAMON graham crackers :) item not reviewed by moderator and published
If you were knowledgeable about the South and Trisha. You would know she does not claim to create these recipes. They were handed down to her from her family. item not reviewed by moderator and published
Did you spray the foil with non-stick cooking spray? How did you spend $12.50 on saltines, brown sugar, butter and chocolate chips? item not reviewed by moderator and published
I've made these many times, exactly as described and they are fabulous. Sorry you didn't get the same results, but everyone loves them around here. item not reviewed by moderator and published
If the chocolate doesn't melt all the way throw them back into the oven for a few seconds. And the best way to keep them from sticking is to line the sheet with parchment paper. item not reviewed by moderator and published
If the chocolate doesn't melt all the way throw them back into the oven for a few seconds. And the best way to keep them from sticking is to line the sheet with parchment paper. item not reviewed by moderator and published
What do you use as sub for brown sugar? item not reviewed by moderator and published
Why would you need to sub ANY THING for the brown sugar if you have celiac. That's gluten-intolerance, not sugar-related. item not reviewed by moderator and published
Good idea! item not reviewed by moderator and published
Good idea on changing up the chips. item not reviewed by moderator and published
That sounds Delicious! I have been making this recipe for years, and would never have thought to add those ingredients. Brilliant! I am going to try your idea. Pepper &amp; Chocolate are so good together! item not reviewed by moderator and published
Bacon.Bacon.Bacon. Are you kidding? What a great idea! item not reviewed by moderator and published
The cooking spray helps a lot! item not reviewed by moderator and published
I use the disposable baking pans easier and they don't stick as a rule but I use a little spray. item not reviewed by moderator and published
Just so you don't feel so bad, let me tell you that the caramel always goes under the crackers....in fact, that is the whole reason you put them in the oven! lol....To saturate the crackers with the caramel...I bet the food stylists at Trisha's show just made them look perfect for the photographs here...Don't feel bad, though. I think it is cool because people eating this cannot figure out where the crunch comes from cause the cracker is covered up. I like that. item not reviewed by moderator and published
I like the pecan addition. item not reviewed by moderator and published
Great additions! item not reviewed by moderator and published
One thing I forgot, DO NOT USE MARGARINE! A friend of mine did that and they were a mess. Margarine is at least 50% water, so the crackers will turn into a soggy mess. Plus, you just can't equal the taste &amp; texture of butter. This is not the recipe to substitute margarine for butter. Also, be sure to mix the butter/brown sugar mixture very well. It will thicken up. If you leave a layer of butter on top, it will make the crackers greasy. item not reviewed by moderator and published
One last thing--do not neglect to use the non-stick spray! I made 3 batches of these last night for the office &amp; ran out of spray for the last batch. I was peeling foil off the bottom of these things for half an hour, LOL. I had to be careful because the last thing anybody wants is to bite down on a piece of foil if you have fillings. Yeow! :) item not reviewed by moderator and published
You're right! item not reviewed by moderator and published
Great idea to add the toasted slivered almonds. item not reviewed by moderator and published
Interesting variation. I may try that. item not reviewed by moderator and published
ALSO, can't IMAGINE why they say spread chocolate with a knife--what are the CraZy? You don't want to break anything, so as the chocolate melts spread with a spatula of course. item not reviewed by moderator and published
Hey! This is only time I've bought saltines (white flour)crackers in like 20 years; does anyone have any ideas for making these with better crackers? Whole grain or maybe even gluten free?&gt; Thanks! item not reviewed by moderator and published
I think the concept is to use an offset spatula. item not reviewed by moderator and published
OKay, making again for Christmas party at Clubhouse--when you take out of freezer (def. takes full 20 min)--break apart right away! If you wait then you have to put back in freezer to harden again. Some too soft for breaking apart we kept those; harder ones for guests; and you want to refrigerate till you need them! This time I added cinnamon (hello!) and orange zest and peppermint pieces cause of holiday. Very good. item not reviewed by moderator and published
Great ideas, Brenda! item not reviewed by moderator and published
There are definitely some crackers that are saltier than others. Try Zesta Saltines. They have a good saltiness. Some brands are proud of being less salty and some are just not very good. Zesta is a great cracker. item not reviewed by moderator and published
Good point, nabeena. item not reviewed by moderator and published
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Snacks for Kids