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Cracker candy: Sweet crunchy temptation

 

madaI hope everyone had a wonderful holiday with family, friends, love, and laughter. This week I’m bringing you yet another wonderfully delicious and terribly fattening recipe. Of course, those are the best kinds of recipes and they happen to be the ones I excel at. This recipe is for cracker candy.

heathbar

If you’re fond of Heath Bars, you’re in for a pleasant surprise. The flavor is very close. It’s a rich and gooey treat with minimal prep time that will have everyone asking for the recipe. I remember this food growing up around holidays and it always takes me back home when I have a bite. As always, comments and criticisms are welcome in my inbox. Enjoy!

mada sig

  • 2 Sticks of Salted Real Butter (don’t try to go low fat with margarine, it won’t taste as good)
  • 1 Sleeve of Saltine Crackers
  • 1 Bag of Milk Chocolate Chips
  • 1 Cup of Dark Brown Sugar.

cracker candy1Get started by warming your oven up to 400 degrees and greasing a regular 9” x 13” pan with some cooking spray. Next, spray the inside of a medium saucepan. Go ahead and line your pan with saltine crackers in a single layer. You can crumble them up if you prefer. Make sure to leave no empty spots.

Melt your two sticks of butter together in your saucepan. Be careful not to turn it up too hot, as you won’t want to burn the ingredients. Add the brown sugar and whisk it together until the consistency is a little smoother. Once it’s thoroughly mixed together and starts to boil (Again, make sure not to burn it by having the heat too high), whisk it for 2 full minutes continuously.

pouredRemove the saucepan from heat and pour the mixture over the layer of saltines in the pan. Keep it evenly distributed and make sure the whole layer is coated. Place pan in over for about 4 minutes, or until the mixture starts to boil again. Remove from the oven and cover the top with the chocolate chips. Make sure to spread them out evenly and sit the pan on top of the stove to let it melt the chocolate a little faster.

brittleOnce the chocolate has all melted, let the entire pan cool completely. I recommend about 15-25 minutes in the refrigerator. Use a knife or spatula to break the layer up into pieces like peanut brittle. Or you could always cut into neat squares. Serve and enjoy. Remember to refrigerate leftovers to keep them from melting back together. Serve these at your next social gathering and you’re sure to get a positive response.


About Michael Covington

    My name is Michael. I’m 22 years old and I’ve lived in Clarksville since Fall of 2004. I grew up in a small town with a population of less than 500. I love photography, coffee, listening to people talk, and learning. My life has been a long strange adventure, but I have no regrets – only valuable experience and wisdom beyond my years. I live with my partner of over 2 years – Christian, and his cousin – John. They are both amazing guys, and I don’t know what I’d do without them. I really do like comments and criticisms so feel free to e-mail me at Michael.R.Covington@Gmail.com

    Web Site: http://
    Email: michael.r.covington@gmail.com

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