This foolishly easy treat is found in River Road Recipes IV: Warm Welcomes on page 235. Check out our original post here!
Prep Time: 10 minutes
Cook Time: 15 minutes, plus at least 30 minutes refrigeration time
Level of Difficulty: Easy
Servings: 8 to 12
- Measuring cups and spoons
- Wooden spoon
- 10×17 inch baking pan
- Aluminum foil
- Food processor or chopping knife and cutting board
- Butter knife or metal cake spatula
- 36 to 40 saltine crackers (1 sleeve)
- 1 cup (2 sticks) butter
- 1 cup packed dark brown sugar
- 2 cups (12 ounces) milk chocolate chips
- 1/2 to 1 cup chopped pecans
- Gather your kitchen tools and prepare your ingredients. Preheat your oven to 350°. Using a food processor or a chopping knife and cutting board, roughly chop 1/2 to 1 cup of pecans and set aside.
- Line a 10×17-inch baking pan with aluminum foil and coat the foil with butter. Arrange the crackers in a single layer with sides touching in the prepared pan.
3. Combine 1 cup butter and brown sugar in a saucepan. Bring to a boil over medium heat, stirring constantly. Boil for 4 minutes, stirring constantly.
4. Pour the butter mixture over the crackers. Using a wooden spoon, spread the mixture evenly over the crackers.
5. Bake at 350° for 5 minutes. Sprinkle with chocolate chips and let stand for 2 minutes or until the chocolate chips soften. Spread the chocolate evenly over the prepared layers using a butter knife or metal cake spatula.
6. Sprinkle with the pecans and press lightly. Chill for 30 minutes or until set. Break into pieces and store in a covered container in the refrigerator.