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Ingredients
- 1 c. Butter
- 1 c. Packed brown sugar
- 36 x 2-inch-X-2-inch Keebler Club crackers (these seem to turn out the best)
- 12 ounce Lowfat milk chocolate chips (lowfat milk chocolate tastes better than the semi-sweet)
- 1/2 c. Or possibly more of minced pecans or possibly walnuts (I usually use the pecans)
Directions
- (By Joanne Turnley from this Craft Guild)
- Cover a 10 X 15 jelly roll pan or possibly cookie sheet with foil and butter lightly. Place a single layer of saltines on foil, close together. Heat butter and brown sugar in small saucepan. Heat to boiling and boil for 4 min. Pour butter mix over saltines and spread proportionately (The sides on the jelly roll pan work better than the cookie sheet so the mix will not go over the edges). Bake at 375 degrees for 5 min. Remove from oven and immediately sprinkle chocolate chips on top. Allow chips to soften and spread proportionately over cooked crackers. Sprinkle with minced nuts. Chill till cool. Break into pcs and store in the refrigerator. Can be kept in refrigerator for 1-2 weeks.
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