Chocolate caramel saltines @CTV

Chocolatey, crunchy, caramelly….okay, caramelly is not a word but I still think it describes these “cookies” perfectly. Another good word: addictive. Very addictive.

There are only 4 ingredients in this easy, homemade treat that are similiar to Twix candy bars. You may even have all the items in your pantry already. If so, go make up a batch…you’ll be happy you did. So happy.

Here you have a first: a recipe on CTV by Trisha Yearwood. Usually, I make something by someone more well-known for their cooking than their singing! I found this recipe for “Sweet and Saltines” on Food Network’s site, from an episode of  ”Trisha’s Southern Kitchen“, which admittedly, I haven’t seen before. Not sure if the show is still running or not. There’s a similiar recipe by Paula Deen called “Pine Bark”. I liked this recipe better, though, because it uses chocolate chips instead of chocolate bars.

I only made a couple of changes to Trisha’s recipe. I lowered the oven temperature by 25 degrees and used a different pan. I didn’t have a jelly roll pan, and I couldn’t find the right size cookie sheet, so I improvised with an oven broiler pan. I don’t recommend it, though, due to the fact it’s not completely flat.  The crackers need to get an even distribution of caramel mixture and chocolate coating. Use a sheet pan that is flat and big enough for 35-40 crackers.

Chocolate Caramel Saltines Inspired by Trisha Yearwood
 
Prep time

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Author:
Recipe type: Dessert, snack
Cuisine: American
Serves: 35-40 cookies

Ingredients
  • 35 to 40 saltine crackers
  • 2 sticks (1 cup) butter
  • 1 cup light brown sugar
  • 8 ounces semisweet chocolate chips (about 1⅓ cups)
  • non-stick spray

Instructions
  1. Preheat oven to 400 degrees.
  2. Cover jelly roll pan or cookie sheet with aluminum foil. Spray lightly with non-stick spray. Arrange saltines in a single layer.
  3. Heat butter and brown sugar over medium high heat until mixture comes to a boil. Boil 2-3 minutes, stirring constantly.
  4. Remove from heat and pour evenly over crackers. Bake 4-6 minutes, until brown sugar is bubbly.
  5. Remove from oven and pour chocolate chips evenly over crackers, while still hot. Spread the chocolate with a rubber spatula or wooden spoon as evenly as possible. Transfer pan to freezer for about 15 minutes. Cut and serve.

This recipe reminded me so much of a friend of mine. I thought of her while I made these.  Juanice makes something similiar with graham crackers and nuts (no chocolate). They are always a huge hit at family gatherings. She’s not a famous chef but she is a great southern cook and I will have to share her recipe here on the blog sometime. Isn’t is funny how cooking can take you back to happy times and good friends and family?

Chocolate caramel saltines2

I hope you get a chance to make these simple, delicious treats. Leave me a comment and let me know what you think :) Di

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  • Rosie @ Blueberry Kitchen April 24, 2013, 3:53 pm

    Oh yum, these look so good!
    Rosie @ Blueberry Kitchen recently posted…Banoffee CupcakesMy Profile

    Reply
    • admin April 28, 2013, 4:50 pm

      Hi Rosie, Thanks so much!

      Reply
  • Amy of while wearing heels April 30, 2013, 8:37 pm

    YUM. These look so delicious. I am not sure I would want to share any if I made some.

    Reply
    • admin May 1, 2013, 8:28 am

      EXACTLY!! Heehee. Thanks Amy:)

      Reply
  • Salrac September 22, 2013, 9:19 am

    AKA Christmas Crack – very addicting. Instead of cutting though, we crack the pieces, like brittle.

    And yes, you have to make several batches…one bad batch to share, and all the good batches to hoard for yourself.

    Reply
    • admin September 22, 2013, 11:31 am

      Haha yes indeed:) thanks for stopping by!

      Reply
  • Carol Zych December 17, 2013, 5:05 pm

    What did I do wrong???? The crackers separated from the chocolate. I followed the recipe exactly as written….Help!!

    Reply
    • admin December 17, 2013, 5:37 pm

      Carol,
      I’m so sorry that happened! I don’t know what went wrong. I double-checked my recipe, I believe it’s exactly as I made them. My standard procedure is to follow the inspiration recipe, make changes as I go, and record those changes. This should be correct.
      Is it at all possible the caramel had cooled when you added the chocolate? I’m not sure what else could have given you that result. I’m sorry this happened to your cookies.

      Reply

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