I have big news, dear readers! Brace yourselves.... I have officially turned into a real bonafide southern woman. Impressive isn't it? What's even more amazing is that it only took me sixteen years. I'm sure the burning question on everyone's mind is how on earth I managed to attain this highly coveted status.
It was quite simple. I made a dessert using saltine crackers.
My dear friend, S., is solely responsible for my transformation. We met for lunch at one of my favorite restaurants. After we had finished our meal, she pulled a baggie, filled with what I assumed was toffee, from her purse. It was delicious!
When I asked how she made it, the first words out of her mouth were, "You start with a sleeve of saltine crackers..." I nearly fell out of my chair. How could something so yummy be made with bland, boring saltine crackers?
I decided to do some investigating on the interwebs when I got home. Sure enough, there were dozens of recipes for this holiday treat, all using saltines as the cookie base. I decided to give this one a try.
Chocolate Caramel Cookie Brittle couldn't be easier to make. And the result... The stuff is like crack. I can't stop eating it. Please send help.
Chocolate Caramel Cookie Brittle
1 sleeve of saltine crackers
2 sticks butter
1 c. brown sugar
1 (12 oz.) bag of chocolate chips (I used semisweet)
Line a baking sheet with tinfoil. Arrange the saltine crackers in a single layer so that the edges touch.
Melt the butter in a saucepan. Add the brown sugar, stir and boil for three minutes.
Pour over the saltine crackers, pop in a 400 degree oven and bake for seven minutes.
Meanwhile, pour the chocolate chips into a microwave proof bowl and zap for 2-3 minutes until the chocolate is melted.
Spread the chocolate over the cooked crackers. Stick the whole pan into the refrigerator to chill until the chocolate is firm.
Break the brittle into chunks and enjoy. Just try not to eat it all in one sitting.