Ingredients

The following ingredients have 15 Servings
  • 1 tbsp cooking spray ((preferably coconut oil))
  • 1 tbsp about 45 saltine crackers (, divided)
  • 2 sticks sticks ((1 cup) organic butter)
  • 1 cup light brown sugar
  • 8 ounces semisweet or dark chocolate chips ((about 1 1/3 cups))

Instruction

  • Preheat the oven to 425 degrees F.
  • Line 1 large or 2 small jelly-roll pans with aluminum foil, spray with nonstick spray and arrange about 35-40 saltines salt-side down in a single layer. Place the other saltines (about 5) in a ziploc bag and crush.
  • In a medium saucepan, melt the butter and brown sugar together and boil until it turns a caramel color, a few minutes. Remove from the heat and pour over the crackers, covering them evenly.
  • Put the jelly-roll pan into the oven and bake for 3 to 5 minutes, or until just bubbly, watching carefully. Remove from the oven and pour the chocolate chips over the crackers. When the chips melt a bit, spread them over the crackers with a knife. Sprinkle crushed saltines over melted chocolate.
  • Transfer the pan 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.