This recipe is featured in the April 2010 issue of Country Living.
It is part of the article on “Trisha Yearwood’s Family Recipes”.
I decided I would try making “Mama’s Sweet and Saltines”, and boy
were they good. This recipe is easy and would be great for any
Mama’s Sweet and Saltines
40 Saltine crackers
2 sticks unsalted butter
1 cup light-brown sugar
8 oz. semisweet chocolate chips
Preheat oven at 425 degrees. Line a large rimmed cookie sheet with aluminum foil and saltine crackers.
In a medium saucepan, melt butter and brown sugar together and bring to a boil. Boil for 5 minutes. Remove from heat and pour over crackers, covering them evenly. Put cookie sheet into oven and watch closely. Bake for about 5 minutes, or until just bubbly.
Remove from oven and pour chocolate chips over crackers. When chips begin to melt, spread them over crackers with a knife. Transfer pan to freezer for about 20 minutes, or until completely cooled. The chocolate-covered crackers will form a solid sheet. Break into pieces and store in airtight container.