Chocolate Cracker Candy

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We actually call this Christmas Crack because I first made it in December, and it’s really good, and it’s on saltine crackers.  However, give these a whirl and your friend population will RISE!!!!  And if you don’t want to share, keep within the fam and everyone will totally enjoy it!  You can also customize with toppings, but I stick with toasted nuts.  I mean toasted pecans 🙂

I am sure you all have your favorite brand of saltine crackers, but we are cracker snobs, just as I shared that I’m a Hellman’s mayonnaise snob.  ZESTAS.  They are the total bomb.  I used to think that they are all the same, but at the Beene ranch, we consume Zestas.  (they really should sponsor me or something).

So back to the chocolate treats.  I don’t always toast the pecans when the recipe dictates, but in this case, I really do recommend it.  You get a much deeper, nutty flavor.  Just be super careful that you don’t burn them.

AlmondToffeeSaltineCrunch1

Oh so yummy, and you will never believe they are saltine crackers!

This pic shows the batch I made with almonds, but I actually favor pecans more.  However, you can use either and even experiment with other toppings.  (like peanut butter things…which I’m not a fan of, so I refuse to discuss it because this is MY blog) 🙂

I am really pumped up because all the kids will be in my casa this weekend, so I plan to make some for them to take home.  The votes are currently out to them as to what they want for their home cooked meal, so I don’t know what that looks like now.  However, I’ll probably brew up several favorites!  Enjoy!

~Connie Kaye

Chocolate Cracker Candy

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Ingredients:

35 (approx) saltine crackers
1 cup butter
1 cup packed brown sugar
12 oz. semisweet chocolate chips
1 cup chopped pecans, toasted

Preheat oven to 350 degrees.  Line 15 x 10 x 1″ pan with foil, and spray with nonstick cooking spray.  Arrange saltines in single layer on foil, keeping them as close together as possible.

In large heavy saucepan, melt butter and stir in brown sugar.  Bring to a boil; cook and stir until brown sugar is dissolved – about 3 to 4 minutes.  Spread evenly over crackers.  Bake 8-10 minutes or until bubbly.   Immediately sprinkle with chocolate chips and allow to soften for a few minutes.  Spread over top with a spatula.  Sprinkle with pecans and allow to cool briefly.  Refrigerate, until set.  Break into pieces and store in airtight container.

To toast pecans:  Place chopped pecans on baking sheet and bake at 350 degrees for 10-15 minutes until lightly toasted, stirring occasionally.

 

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