I’m no baker. I’ve tried and tried again and most of my baking pursuits end up failing miserably. I get the odd one to work and that usually ends up here. But more often than not, I fail miserably at it. I don’t have the best of ovens for baking, which doesn’t help, but I’ve always seen baking as a precise science and cooking as more arts & sciences. I’ve gotten a bit of a knack for cooking, but baking eludes me nine times out of ten. Unless it’s “fool proof”, forget it.
But this is one thing I do relatively well, so I thought I’d share.
- 1 C butter
- 1 C brown sugar (firmly packed)
- 1 “row” of soda crackers
- 1 bag (about 1.5-2 C) milk chocolate chips
- Preheat the oven to 350F.
- Arrange crackers on a baking sheet (sprayed with cooking spray for good measure) side-by-side. Try not to leave too many gaps between each.
- In a deep saucepan, melt the butter and brown sugar together over medium to medium-low heat until the sugar is dissolved and the mixture begins to bubble and thicken. Stir this mixture every now and then.
- Remove this from the heat and carefully pour over the soda crackers evenly. BE VERY CAREFUL! This mixture is insanely hot and will burn you if you get any on you.
- Gently spread the caramel mixture around with a knife or spatula to make sure all cracker surfaces are covered.
- Bake for 3-5 minutes or until caramel is bubbly.
- Remove from the oven very carefully due to the danger of burning yourself if it spills, but also because this is very liquid-y at this point and the crackers will shift around if you aren’t careful.
- Set this aside for about 2 minutes or until it stops bubbling. Don’t let it cool completely, though!
- Pour the chocolate chips over top. Give them a minute or so to warm up and begin to melt, then gently spread the melting chocolate over the entire mixture with a butter knife or spatula until completely covered.
- Allow to cool, then break into pieces. For expediency, place into the fridge to cool down more rapidly.