- Saltine crackers (or club crackers)
- 1 C butter
- 1 C brown sugar
- 1 bag chocolate chips
- Chopped nuts (optional)
Heat oven to 400. Cover a jelly roll pan with foil and arrange saltines on it. Break some in half to fill in empty spots if you need to.
Combine the butter and brown sugar in a saucepan and bring to a boil. Boil for 3 minutes. (Nothing smells better than melted butter and brown sugar. It took some serious self-control to not eat spoonfuls out of the pan.)
Then pour the butter and sugar mixture over the saltines and bake for 5-6 minutes, watching closely.
Put the pan on the open oven door or pull the rack out. Sprinkle the chocolate chips on and let melt.
When they are melted, use the back of a spoon to spread them over the crackers. Sprinkle chopped nuts on top if you so desire.
Put the pan in the refrigerator for at least 8 hours. Then peel the cookies off the foil and break into cookie-size pieces. Supposedly this recipe freezes well, but they've never lasted that long in our house. :)
I was so excited to eat the cookies that I forgot to take a picture of the finished product!