I mentioned this a few posts ago, but at about 15-16 weeks into pregnancy, my morning sickness finally started to fade away. I was GRATEFUL for this, as subsisting on flat ginger ale and saltine crackers was getting extremely old. As was constant gagging, violent reactions to all sorts of smells and thoughts, and the irrational fear of not wanting to leave home in case a bathroom was not readily available. Probably TMI. Sorry.
When I laid eyes on the box of saltines leftover in the pantry I wanted to violently throw them into the garbage can, or perhaps smash them into tiny little bits and curse them first. I resisted when I remembered this recipe and the fact that morning sickness ending meant new cravings and desires for sweet treats (and no fear in something coming back up on me).
These are ridiculously easy, fun to make and fill your kitchen and home with the heavenly aroma of caramel and chocolate. After posting the pics on Facebook one of my friends responded that they call it “White Trash Roca” at their home. I thought that was pretty hilarious and I suppose these would be delicious with crushed almonds on top, a la Almond Roca.
Old Fashioned Cracker CandyIngredients:
35 to 45 saltine crackers
2 sticks (1 cup) butter
1 cup light brown sugar
8 ounces (+_1 cup) semisweet chocolate chips (use the good stuff – no cheap chips!)
Preheat your oven to 425 degrees. Line 1 extra large or 2 small jelly-roll-style baking pans with aluminum foil, sprayed with nonstick spray. Arrange the saltines salt-side down in a single layer, with all sides touching (gaps are not your friend).
In a medium saucepan, melt the butter and brown sugar together and boil until it turns a caramel color and the sugar is no longer gritty when stirred. This should take just a few minutes. Remove from the heat and pour over the crackers, covering them evenly.
Put the pan(s) into the oven and bake for 3 to 5 minutes, or until just bubbly on top, watching carefully (they can burn FAST). Remove from the oven and pour the chocolate chips over the crackers. Wait a few minutes (or return them to the oven for a few seconds, if needed) and when the chips melt a bit, spread them over the crackers with a knife. (You can top with crushed/chopped almonds at this point if you want)
Transfer the pan(s) 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.