Another story from the cookbook... Kay gave me this recipe after Ted finished about 8 pieces at coffee hour. It is so easy to make, and super addicting! I made it for a party, and people finally just took the whole bowl over to the couch so they didn’t have to keep walking over to the treat table to get more. Love, Cara
Use Ritz or other butter crackers to cover bottom of pan, I’ve found it takes about one sleeve. I’ve also found versions of this recipe that use saltines
1 c (2 sticks) butter
1 c packed brown sugar
6 - 12 oz chocolate chips
1 c chopped nuts or sliced almonds (optional)
Preheat oven to 400 degrees F.
Line a 10x14 inch jelly roll pan with aluminum foil and spray the foil with vegetable oil. Place the crackers in the pan in a single layer, covering the bottom of the pan.
Combine butter and brown sugar in a saucepan. Bring to a boil and boil for 3 minutes. Pour hot butter mixture over the crackers and spread evenly with a spatula. Bake for 5 to 7 minutes. Remove from the oven and immediately sprinkle with chocolate chips (more or less, depending on how thick you want the chocolate layer to be). When the chips have melted, spread the chocolate evenly with a knife or spatula. (If the chips are not melted enough, put the pan back in the oven for a minute.)
Sprinkle nuts over the chocolate, if desired. Refrigerate before cutting into squares.
Use Ritz or other butter crackers to cover bottom of pan, I’ve found it takes about one sleeve. I’ve also found versions of this recipe that use saltines
1 c (2 sticks) butter
1 c packed brown sugar
6 - 12 oz chocolate chips
1 c chopped nuts or sliced almonds (optional)
Preheat oven to 400 degrees F.
Line a 10x14 inch jelly roll pan with aluminum foil and spray the foil with vegetable oil. Place the crackers in the pan in a single layer, covering the bottom of the pan.
Combine butter and brown sugar in a saucepan. Bring to a boil and boil for 3 minutes. Pour hot butter mixture over the crackers and spread evenly with a spatula. Bake for 5 to 7 minutes. Remove from the oven and immediately sprinkle with chocolate chips (more or less, depending on how thick you want the chocolate layer to be). When the chips have melted, spread the chocolate evenly with a knife or spatula. (If the chips are not melted enough, put the pan back in the oven for a minute.)
Sprinkle nuts over the chocolate, if desired. Refrigerate before cutting into squares.
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