Sweet & Saltines

 Mary Adams

35 to 40 Saltine crackers

2 sticks (1 cup butter)

1 cup light brown sugar

8 oz. semi sweet chocolate chips

Preheat oven to 425 degrees.  Line one large or 2 small jelly-roll pans with aluminum foil. 

Spray with non stick spray and arrange saltines, salt side down in a single layer. 

In a medium sauce pan, melt the butter and brown sugar together and boil until it turns a caramel color in a few minutes. 

Remove from heat and pour over the crackers, covering them evenly.  Put the jelly roll pan in the oven and bake 3 to 5 minutes or until bubbly. 

Watching carefully, remove from the oven and pour the chocolate chips over the crackers. 

When the chips melt a bit, spread them over the crackers with a knife, transfer the pan to the freezer for 15 to 20 minutes or until completely cold. 

They will form one big cookie .  Break up into pieces.  Store in airtight container. 

You could use white chips and macadamia nuts instead of chocolate. 

You can also put Skor bits on top of chocolate.