2 sticks butter
1 cup brown sugar
8 oz. semi-sweet chocolate chips
Preheat oven to 400 degrees. Line a 9x13 inch jellyroll pan with foil, and place saltines over entire pan. Over medium heat, bring butter and brown sugar to a boil for 3 minutes or until frothy. Remove from heat and pour over crackers. Bake for 5 minutes. Remove from oven an sprinkle with chocolate chips. Return to over for an additional 5 minutes. Remove from oven and let sit for 5 minutes. Using a metal spatual, spread chocolate over crackers. Refrigerate pan for 1 hour or until chocolate is firm. Remove from frig and break into pieces. Store in an airtight container.
Yield: 1 pound candy
Emily Burgess, Madison
Unwrapped - Supplement to MS Magazine - November/December 2010
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