Cracker Candy

cracker candy So, if I haven’t mentioned it before, I will go ahead and tell you now.  I’m pregnant.  Like super P-R-E-G-G-O!  Like my lungs are crushed and I breathe like a large animal just when walking to the other room pregnant.  Like I can’t wait to get in bed, but hate being in bed because I am miserably uncomfortable pregnant.  Like I work all day and then have to come home to work as mommy until bedtime pregnant.  Like I am full of complaints, but absolutely ecstatic to meet our little guy pregnant.  PREGNANT, pregnant, PREGNANT!!!

In addition to just being pregnant, it appears that I am baking a rather large child.  I guess if I put it in food terms, I would like to be roasting the tenderloin, but according to the latest growth scan he seems to be more like the whole loin!  In order to feasibly birth said Man Child Pork Loin, it was suggested to me by my doctor to cut out the sweets and unnecessary carbs.  That’s all well and good until I sit and watch a cooking show and they make delectable desserts especially those involving chocolate, toffee and crunchy salty crackers.  As of any you women who have ever been pregnant know, once you get it on the brain, it’s there until you succumb to the craving and then you can move on.  Drew loves crunchy, salty, chocolaty, toffee sweets (I’m sure of it), so I had to make it for him for Father’s Day or else he would have felt simply deprived of all things good on his special day.  So I made it for him and tried a bite or two and it was pretty good……..I guess!

Cracker Candy

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 1 hour

Yield: 18-20 servings

Cracker Candy

Adapted from Trisha Yearwood's Sweet & Saltines

Ingredients

  • Cooking spray
  • 35 to 40 saltine crackers
  • 2 sticks (1 cup) butter
  • 1 cup light brown sugar
  • 2 cups semisweet chocolate chips

Instructions

  1. Preheat oven to 350 degrees. Line one jelly roll pan with non-stick aluminum foil and spray with cooking spray. Lay out saltines in a single layer to cover the bottom of the pan. In a small saucepan over medium heat, melt butter and brown sugar and bring to a boil for about 30 seconds stirring often until it is caramel in color. Let cook about 2 minutes and then pour over crackers.
  2. Place pan in oven for about 3 or 4 minutes or until bubbly. Be sure to keep your eye on the mixture.
  3. Slightly melt the chocolate chips in a glass bowl in the microwave until softened. Pour over hot cracker mixture and spread to coat.
  4. Place pan in freezer for about 30 minutes or until hardened. Break up the pieces and store in an airtight container until ready to serve.
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