INGREDIENTS
- 28 to 35 saltine crackers (about one sleeve, enough to line your tray)
- 1 cup (220 g) packed dark brown sugar
- 1 cup (225 g or 2 sticks) unsalted butter
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 2 cups (10 to 12 ounces) semi-sweet chocolate
METHOD
- Preheat the oven to 400F. Line a 10x15-inch jelly roll pan with nonstick aluminum foil (preferred) or regular heavy duty foil, making sure that the foil completely covers the bottom and sides of the pan. If using regular foil, spray lightly with baking spray. Line the saltine crackers in a single layer on the bottom.
This article and recipe adapted from this site
0 Comments