Sweet and Saltines

Total Time:
35 min
5 min
20 min
10 min

20 servings


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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    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 ....
    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!
    Yummy with a capital "YUM". Try using butterscotch chips as well. Very good too.
    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.
    I have made this many times, nothing better.  
    I even made it with white chocolate chips. Terrific
    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.
    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!
    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.
    I use the disposable baking pans easier and they don't stick as a rule but I use a little spray.
    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.
    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.
    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!
    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.
    Making packages of cookies for family and friends, how fresh do these stay? Can I make them a couple days in advance?
    awesome! we used white and milk chocolate and then broke some candy cane in small pieces and sprinkled the top while hot.. yum
    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.
    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.
    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 & 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.
    One last thing--do not neglect to use the non-stick spray! I made 3 batches of these last night for the office & 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! :)
    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.
    Delish. For a Christmas treat, sprinkle with crushed peppermint candy.
    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!!!
    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.
    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.
    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.
    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?> Thanks!
    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.
    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...
    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.
    Loved it! Super easy, delicious, and everyone at my party loved them.
    Easy to make and EVERYONE loved them at our football party.
    Really easy and a crowd pleaser! Good for bake sale's also.
    DELICOUS!!! My niece and I made these and they were so easy now every time she comes over she wants to make them!!
    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
    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.
    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.
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