Sweet and Saltines

23 Jun

A few weeks ago, a good friend of mine told me that she was trying a new recipe she’d seen Trisha Yearwood make on TV. Now, if you’ve known me for any length of time, you know that I love country music. 🙂 This recipe was from Trisha’s new cookbook AND it involved chocolate. Nothing more needed to be said. I knew I’d be trying it out very soon.

It’s called “Sweet and Saltines” but my friend said when Trisha was making it on the TV show she was watching, she mentioned that Garth often just calls it “chocolate crack.” This sounded promising. 🙂 I don’t actually have her cookbook yet (and WHY NOT???) so I googled the recipe and found it here: http://www.anniebakes.net/2010/05/sweet-saltines-from-trisha-yearwood.html. I also followed the tips that this blogger wrote about. She mentioned using parchment paper instead of aluminum foil to line the cookie sheet with. There are very few things that will stick to parchment paper, and I always have some on hand so I thought I’d go with it. She also mentioned that she cut in half the amount of butter and brown sugar that Trisha used in her original recipe. I decided to do this, too.

Why would I do this?

Think about it for a second.

Have you thought of an idea yet?
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.

.

.

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If you thought….to make this recipe *slightly* healthier, you lose. (And clearly  haven’t been reading my blog long enough.)

Just kidding.

(kind of)

If you thought….so that I wouldn’t use up all of the butter in my fridge, and I’d have some left to bake something else….You get a gold star! 😀

I also used slightly more chocolate chips than the recipe called for. It said to use 1 1/3 cup. But I decided I’d rather measure my chocolate chips in 1/2 cup increments. Just seems much better that way. But I didn’t want to go DOWN to 1 cup. Ugh. That seemed like a terrible idea. So I went up to 1 1/2 cups. 🙂

Here’s how simple this “Sweet and Saltines” recipe is:

Line a cookie sheet with parchment paper and spray it with PAM (just for good measure). Then line it with 40 saltine crackers.

Go ahead and preheat your oven at this point, 425 degrees. Melt brown sugar and butter in a saucepan. (Decide for yourself if you want to use 2 sticks of butter and 1 cup of brown sugar, or 1 stick of butter and 1/2 cup brown sugar. I went with the second option.) Boil it for 5 minutes. I didn’t see anything in the original recipe about stirring it constantly, but I decided it was a good idea to do so. I didn’t want any scorched butter or sugar. That’s just sad.

Now pour this over the crackers and put it in the oven. You want to leave it in there just long enough for the butter/sugar mixture to get bubbly. This only took about 3-5 minutes. So watch it closely! Don’t get distracted by Words with Friends like I almost did. 🙂

Now put the chocolate chips on top of the crackers. Let them get hot enough to start melting, and then use a knife to gently spread them evenly.

Put the whole pan into the freezer for 15-20 minutes so that it gets cold. Then break apart into pieces. With the parchment paper and PAM, I had no trouble whatsoever getting it unstuck from the pan. Then try to eat only a reasonable amount of it so that there is still some left to take to your in laws the next day. 🙂 If you really can’t help it, just make another batch. (I did save that butter, afterall.)

My husband says on a scale of 1-10, these are  “definitely a 7, maybe an 8.”

Up  Next: Don’t know yet. 🙂 Although I have a good idea for a “Very hungry Caterpillar” cake! Just not sure when I’ll actually have a chance to make it.

Random Thought of the Day: I picked fresh blueberries this week and it was lots of fun! I need to find some recipes that require blueberries now. 🙂

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