Ra­mon Reed’s Christ­mas Crunch

Girls' World - - Your Cookbook -


• 1 cup un­salted but­ter (NOT mar­garine)

• 1 cup brown sugar

• 2 cups semi-sweet choco­late chips

• 40 saltine crack­ers

• nuts (op­tional)


1. Heat oven to 400°F. Line 12x17-inch cookie sheet with foil and spray with cook­ing spray.

2. Layer the saltine crack­ers on top of the foil.

3. Heat but­ter and sugar on stove top un­til boil­ing; stir­ring as needed. Re­duce heat to sim­mer­ing, and 3-4 sim­mer un­cov­ered for min­utes or un­til the mix­ture is thick­ens and the sugar to­tally dis­solved.

4. Pour but­ter and sugar and mix­ture over crack­ers spread evenly. Bake 5-6 min­utes in the oven.

5. Re­move pan from oven and let cool 3-5 min­utes, then sprin­kle choco­late chips. As choco­late chips into melt, care­fully spread an even layer over the melted brown sugar mix­ture. nuts You can also sprin­kle fla­vor. over the top for more

6. Let cool com­pletely (can re­frig­er­ate to cool faster), then break into bite-sized pieces and serve. Yum!

“This is my fa­vorite hol­i­day recipe be­cause it’s easy to make, and it’s so Just de­li­cious,” the Roll With It star tells GW. “You will eat the en­tire pan!”

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.