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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (111g) 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 350ºF 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
Refrigerate 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: wax lion
On Jul 23, 2009
I've made this twice now using 1/2 cup each of butter & brown sugar, and boiling the mixture for three minutes - first with 24 crackers & and then with 35 crackers, and of course less chocolate (and no nuts as I was out). I actually liked the second batch more, as there was a perfect ratio of caramel to cracker, and I can tell myself it's a little lighter than the original recipe anyway. I'm looking forward to trying this with peanut butter chips as well as chocolate, and chopped salted peanuts. I also lay down the crackers & then lift the foil to form a 'pan' right around the edges of the crackers, so that all the caramel stays on the crackers and doesn't puddle off and burn (on a cookie sheet for stability, of course). this keeps well in the fridge (if I hide the container.) so yummy!
From: Super Sara
On Jul 6, 2009
Oh-So Yummy. I have to hide it from my husband or he'll eat all of it in one sitting. I mix chocolate and peanut butter chips as well as some Heath bar bits. I love topping it with roughly chopped cashews, too. It's like a poor man's version of Almond Roca.
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.
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!
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