35 saltine crackers (about 1 sleeve) 1 cup butter
1 cup packed dark brown sugar 1 (12-oz.) package semisweet
chocolate chips (2 cups)
¾ cup chopped toasted pecans
1. Preheat oven to 400°F.
2. Line a 10x15-inch baking pan with parchment paper or foil coated with cooking spray, leaving a 1-inch overhang on long sides. Arrange crackers side by side in a single layer in the pan.
3. Bring butter and brown sugar to a boil in a saucepan over medium heat. Boil, stirring, 3 minutes, then immediately pour over crackers and spread to cover them completely.
4. Bake 5 to 6 minutes. Remove from oven and sprinkle with chocolate chips; let stand 5 minutes to melt chips. Spread melted chocolate chips evenly over crackers and sprinkle with pecans. Let cool to room temperature, about 1 hour, then freeze 20 to 30 minutes.
5. Use parchment to gently lift crackers from pan, then cut into pieces.
PER SERVING: 150 CAL; 10g FAT (5g SAT); 1g PRO; 15g CARB; 1g FIBER; 73mg SODIUM; 12g SUGARS
“These are like Christmas crack. So dangerously easy and very, very good. I added some vanilla to the butter-sugar mixture. Other variations include substituting white sugar, adding some peppermint extract, and using white chocolate chips.” Ð REDHEADOFTHEDEAD