There is only one word I can use to describe this dessert: Dec. a. Dent. Or rich. Definitely for those with a sweet tooth.
Woah was this sweet. Did I already say that? And I even cut down the butter and sugar. It was unbelievably addicting too.
This is another dessert I found by watching Trisha Yearwood on Food Network on Saturday morning. I love her southern cooking but it’s making me want to start making diabetic friendly food.
Sweet and Chocolate Saltines
(Recipe slightly adapted from Trisha Yearwood)
1 Sleeve of Saltine crackers, about 35 to 40
1 1/2 sticks butter
2/3 cup light brown sugar
12 oz package semisweet chocolate chips
Preheat the oven to 425 degrees F.
Line a large cookie sheet with aluminum foil. If you remember, which I did not, spray the cookie sheet with nonstick spray. Place the saltines salt-side down in a single layer on the cookie sheet.
In a small saucepan, melt butter and brown sugar together. Stir and boil for a few minutes until it turns a caramel color. Remove the sauce from the heat.
Pour the caramel mixture evenly over the crackers. Place the cookie sheet in the oven and bake for 3 to 5 minutes, or until mixture is just bubbly.
Remove saltines from the oven and pour the chocolate chips over the crackers. Allow the chips to melt a bit then spread them over the crackers, using a knife.
Grind sea salt over the chocolate glaze. Place the pan in the freezer for 15 to 20 minutes to allow them to set. Remove from the freezer and break up into pieces. Store in an airtight container.
* Note: they will be caramely on the bottom because the caramel will ooze under the crackers. It’s all good.