Tuesday, July 10, 2012

Sweet and Saltines

I admit it, I watch Trisha Yearwood's cooking show on Food Network. I didn't think I'd like it. I love reading the Pioneer Woman, but watching her is another story. While I don't listen to country music very often, I do like the sound of Trisha Yearwood's voice. But cooking? So, I gave it a shot, and she charmed the pants off me. Maybe it's that Southern drawl which I've always been a sucker for, or maybe it's because her food looks so darn good, or maybe it's because she is a NATURAL in front of the camera. It's like she's talking to her girlfriends when she hosts the show. Anyhow, she hooked me. And it gives me an excuse to indulge in some Southern cooking.

Recently, she did a recipe for Sweet and Saltines, which she fondly calls "crack" because it's so addicting. There is nothing healthy about this recipe, except that I used whole wheat saltines (that counts for something, doesn't it???), but I couldn't resist. The moment I saw her make these, I knew I'd be making these soon.

Really, the best word for this dessert is YUM. Honestly, YUM. Restrain yourself from eating the whole plate...or not.

Sweet and Saltines (courtesy of Trisha Yearwood)

Cooking spray
40 saltine crackers
2 sticks (1 cup) butter
1 cup light brown sugar
8 ounces semisweet chocolate chips (about 1 1/3 cups)

1. Preheat the oven to 425 degrees F.

2. Line 1 large or 2 small jelly-roll pans with aluminum foil, spray with nonstick spray and arrange the saltines in a single layer.

**I used two small jelly-roll pans because my large one won't fit in my freezer! Check before you choose!**

3. In a medium saucepan, melt the butter and brown sugar together and boil for about 5 minutes. **Don't walk away from the pan! Stir constantly!!** Remove from the heat and pour over the crackers, covering them evenly.

4. Put the jelly-roll pan into the oven and bake for 2 to 4 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.

5. 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.

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