February 10, 2014
(From 2011 Wreath Fineries at the Wineries)
Crackers, “Caramel,” and Chocolate. This recipe not only satisfies your sweet tooth but with only four ingredients, it can be a lifesaver when your life is too busy to whip up something fancier. The caramel isn’t a true caramel, but I took “cook’s license” here and labeled it as such.
40 saltine crackers
1-1/2 sticks (6 oz.) unsalted butter
1 cup packed light brown sugar
1 (12 oz) package semi-sweet or milk chocolate chips
Preheat the oven to 400 degrees.
Cover a 15″ by 10″ cookie sheet with aluminum foil.
Place saltines in a single layer in cookie sheet. (You should be able to fit them easily if you put them in five rows of eight each.)
In a heavy, medium saucepan over medium heat, melt butter, then add sugar. Stir constantly to combine thoroughly so butter does not sit on top of sugar, and scrape any sugar off the side of the pot so it doesn’t crystallize there.
Bring to a boil, then turn the heat to low. Boil for 5 minutes, giving the mixture a good stir occasionally.
Pour the caramel carefully and evenly over the crackers. It begins to cool and harden as soon as you remove it from the heat, so you can’t take all day with this step. (You also can’t pour the caramel in one heap and then spread it around; you’ll just end up with a mess.) Place cookie sheet in preheated oven and bake for 4-1/2 minutes. (If your oven runs hot, check at the four minute mark. Don’t let the sugar burn!) When the bell goes off and you open the oven door, the caramel should be bubbling.
Remove cookie sheet from oven, sprinkle the chocolate chips all over the caramel layer and wait three minutes. Using a skinny spatula or a knife, spread the melted chips to cover the caramel layer completely. Place the cookie sheet in the freezer for 30 minutes.
Remove the cookie sheet from the freezer, peel the aluminum foil away from the back of the cookie/candy (which is it anyway?) and break the treat into pieces for serving. This “Triple C Treat” is lip smackin’ good with Glorie BLACK CURRANT wine.