From, "At Your Service...Southern Recipes, Places and Traditions," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Line a 10 x 15-inch baking pan with foil. Arrange the crackers in a single layer in the prepared pan, breaking the crackers as needed to cover the entire surface. Bring the butter and brown sugar to a boil in a saucepan over medium-high heat. Reduce the heat. Simmer for 3 minutes. Remove from the heat.
Add the vanilla. Pour evenly over the crackers. Bake at 400 degrees for 5 minutes. Remove from the oven and turn off the oven. Sprinkle with chocolate chips and walnuts. Return to the oven. Let stand until the chocolate chips are melted. Spread evenly over the top using a knife or spatula. Let stand until cooled completely. Break into pieces and store in an airtight container.
YIELDS: About 5 dozen
- 60 to 70 saltines
- 1-1/2 cups (3 sticks) butter
- 1-1/2 cups dark brown sugar
- 1-1/2 teaspoons vanilla extract
- 4 cups (24 ounces) semisweet chocolate chips
- 2-1/2 cups chopped walnuts
TO PREPARE:
Line a 10 x 15-inch baking pan with foil. Arrange the crackers in a single layer in the prepared pan, breaking the crackers as needed to cover the entire surface. Bring the butter and brown sugar to a boil in a saucepan over medium-high heat. Reduce the heat. Simmer for 3 minutes. Remove from the heat.
Add the vanilla. Pour evenly over the crackers. Bake at 400 degrees for 5 minutes. Remove from the oven and turn off the oven. Sprinkle with chocolate chips and walnuts. Return to the oven. Let stand until the chocolate chips are melted. Spread evenly over the top using a knife or spatula. Let stand until cooled completely. Break into pieces and store in an airtight container.
YIELDS: About 5 dozen
