My friend Kattie brought this delicious holiday treat to our Christmas recipe swap. I could hardly stay out of it. It was so delicious that I decided to make it to go in my Christmas goodie baskets. This comes together quickly and uses ingredients that you keep on hand. Plus you don’t have to use a candy thermometer-which is great, since I put that on my list for Santa to get me. This has a toffee like taste to it and is a great sweet & salty combination-which I love. I hope you love it too!
Orginal Source: Paula Deen
35 saltine crackers
1 cup (2 sticks) butter
1 cup packed light brown sugar
1/2 tsp almond or vanilla extract (I used a little of both)
6.5 oz. semisweet chocolate chips
Preheat oven to 400. Line baking sheet with tin foil and lightly spray with nonstick cooking spray (I recommend using a baking sheet with a lip as I had some spillage in the oven). Place crackers salted side up in the prepared pan. In a saucepan, boil butter and sugar for 2-3 minutes stirring constantly. Remove from heat and stir in either vanilla or almond extract. Pour over crackers andbake for 6 minutes. Remove from oven and top with chocolate chips. Spread chocolate evenly over crackers as it begins to melt. Cool slightly and then place pan in refrigerator for candy to harden. After about 30 minutes to an hour, take out and break into pieces. I find this is best served when cold. That’s when you get the best salty/sweet crunch.