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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (82g) Recipe makes 10 servings |
||
| Calories 446 | ||
| Calories from Fat 262 | (58%) | |
| Amount Per Serving | %DV | |
| Total Fat 29.1g | 44% | |
| Saturated Fat 17.4g | 86% | |
| Monounsaturated Fat 8.7g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.4g | ||
| Cholesterol 48mg | 16% | |
| Sodium 271mg | 11% | |
| Potassium 213mg | 6% | |
| Total Carbohydrate 49.6g | 16% | |
| Dietary Fiber 2.2g | 8% | |
| Sugars 38.2g | ||
| Protein 2.6g | 5% | |
Ingredients
- 1 cup butter (do NOT use margarine)
- 1 cup light brown sugar
- 1 (11 ounce) package chocolate chips (1 1/2 cups)
- 40 saltine crackers
- 1 cup chopped nuts (pecans or walnuts or whatever you like) (optional)
- nonstick cooking spray
Directions
1
Line jelly roll pan with foil and spray with non-stick spray.2
Lay crackers out flat on foil.3
Melt sugar and butter until foamy (3 minutes).4
Pour over crackers and spread to coat.5
Bake 10 minutes in 350º oven.6
Remove from oven.7
While hot, sprinkle with chocolate chips, let soften and melt, then spread.8
Sprinkle with nuts.9
Let cool.10
Refridgerate until hardened.11
Break into pieces like peanut brittle.12
Serves one, hee hee, two if you share!
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- Course > Desserts > Candy
- Main Ingredient > Fruit > Nuts
- Preparation > Time to Make > < 30 mins
- Preparation > Equipment > Oven
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: Echo0502
On May 5, 2009
We've been making these for years and have shared the recipe many, many times. A few tips: 1) Make sure you don't start the 3 minute timing until the butter/brown sugar mixture is at a FULL boil. If you start timing right away, your 'toffee' will be grainy and soft. Blech 2) Only cook the cracker/butter mixture in the oven for 5 minutes. 3) I roast the pecans before using them. Spread the chopped nuts in a pan, spritz oil and sprinkle with fine salt. Roast til you can smell them. SO much more crisp and flavorful that way. 4) Once you sprinkle the roasted pecans onto the chocolate, use the back of a flat spatula to press the nuts down into the chocolate. Helps keep them from falling off the set chocolate later. 5) If you REALLY like the sweet/salty contrast (and we do), I sprinkle just a teensy amount of fine salt (popcorn salt) into my palm and dust wee pinches over the top of the chocolate before it sets as well.
From: Musical Joy
On May 28, 2002
Quick, easy and tasty. Reminds me of chocolate covered toffee. I halved the recipe and put it in a 9 x 13 pyrex. (used 15 saltines -they fit well and half of everything else). Put sliced almonds on the top. Yummy!
From: SaraFish
On Jun 8, 2002
Really super yummy! They lose their crunch and get soggy fast though so eat em real quick or store em in a very airtight container.
ideas from Recipezaar
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