Believe it or not, I didn't plan for it. I didn't go to the grocery store to specifically buy the ingredients. No, it just happened. Kinda like when you trip and all the sudden you're like, 'woah - what happened?' And you're all dizzy and discombobulated.
Anyway, we'd just finished dinner and these little bits of (what I knew would be) yummy goodness were still lurking in the back of my head like that high school math teacher watching to make sure you don't cheat. They just don't go away until you finish what you started. So I started thinking, and realized I had all the ingredients in my kitchen already. I know what you're thinking - all the ingredients? Sarah, there are only 4 basic ingredients. Come on. This is true, but anyone who knows me knows my kitchen supplies are pretty barren. I'm not the best at keeping miscellaneous supplies on hand because then I end up making things like this too often. Anyway, I had to improvise a little because we only had wheat crackers and Splenda brown sugar, but wow - I was still very pleased, to say the least.
So now that I've prattled on (how do you guys feel about that word - prattled? It's a little odd, no?) here's the fab and E-A-S-Y recipe. Go to Dusty's blog for step-by-step pictures if you're a visual cooker like myself. And I'd like to
What You Need
1 c. Butter
1 ½ c. Brown Sugar
1. To start, preheat oven to 350 degrees.
2. Next, grease a cookie sheet or jelly roll pan, and then lay out your saltine crackers in a nice orderly fashion.
3. Next, boil butter and brown sugar in a saucepan for 3 minutes, stirring constantly. I like to melt the butter and brown sugar over medium heat until it's all melted and stirred together, and then I crank it up to high heat and boil for 3 minutes.
4. After you've boiled for 3 minutes, pour mixture over your pan of saltine crackers.
5. Spread it around nice and evenly.
6. Bake at 350 degrees for 4 minutes.
7. Remove from oven and top with chocolate chips.
8. Spread chocolate chips while still warm. It may not look pretty, but oh my goodness it tastes so good!
9. Let them cool on the counter for a few minutes and then cut them along the lines of the saltine crackers so one bar is the size of one saltine cracker. After they're cut, put them in the fridge to cool completely.
Here's a picture of some I brought to work in a Zip-Lock bag so I can
Now go make some. Then call me when they're ready and I'll come over to help you eat them.