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Wednesday, May 27, 2015

Trisha Yearwood's Sweet and Saltines

What a delightful little dessert!! All I can say is nummy!


INGREDIENTS
  • Cooking spray
  • 35 to 40 saltine crackers
  • 2 sticks (1 cup) butter
  • 1 cup light brown sugar
  • 8 ounces semisweet chocolate chips (about 1⅓ cups)
INSTRUCTIONS
  1. Preheat the oven to 425 degrees F.
  2. Line 1 large or 2 small jelly-roll pans with aluminum foil, spray with nonstick spray and arrange the saltines salt-side down in a single layer. In a medium saucepan, melt the butter and brown sugar together and boil until it turns a caramel color, a few minutes. Remove from the heat and pour over the crackers, covering them evenly.
  3. Put the jelly-roll pan into the oven and bake for 3 to 5 minutes, or until just bubbly, watching carefully. Remove from the oven and pour the chocolate chips over the crackers. When the chips melt a bit, spread them over the crackers with a knife.
  4. Transfer the pan to the freezer for 15 to 20 minutes, or until completely cold. They will form one big sheet. Break up into pieces. Store in an airtight container.


  1.   
Calories203Sodium147 mg
Total Fat13 gPotassium68 mg
Saturated8 gTotal Carbs23 g
Polyunsaturated1 gDietary Fiber1 g
Monounsaturated4 gSugars17 g
Trans0 gProtein1 g
Cholesterol24 mg  
Vitamin A7%Calcium1%
Vitamin C0%Iron2%
*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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