As a Kindergarten teacher in the 90's, I received many amazing gifts ranging from half-filled bottles of perfume to collectible Longaberger baskets. I loved them all, really I did! Some of my favorite gifts were of the edible persuasion. . . loaves of pumpkin bread, plates of sugar cookies, and tins of chocolates. Now that I'm no longer the teacher, but the parent of the students who love the teacher, I often choose to give food gifts. It is our family's hope that all the teachers will feel the love when they nibble this year's end-of-school gift, "Cracker Candy".
"Cracker Candy" is my 'go-to' food gift because it is both addicting and unique. I first experienced this recipe when one of my co-workers sat a little bag of it on my desk right before our holiday break. I was grateful, but not until I ate my first nibble, then second hunk, then entire bag, did I fully appreciate its simple yumminess. The mysterious salty/sweet combination of flavors along with the slight crunch kept me guessing at the ingredients. After much pleading and begging my fellow early childhood educator told me that the secret ingredient was saltine crackers and that the entire recipe only had four ingredients. I knew I had to have it. She graciously shared it with me. I have been making it and giving it away ever since.
Warning: This recipe is quite simple, but 'recipe skimmers' beware. . . you must read all the steps through ahead of time and then follow directions! I'm resisting the urge to use my cyber 'teacher voice' by interjecting lots of CAPITAL LETTERS, bold type, and exclamation points! Hold on though because at the end of the recipe when it's time to break the cracker candy into pieces, please throw all your OCD tendencies aside and be free. Cracker Candy is not meant to be in perfect squares. Shards and bits are much more tasty in this case.
1 cup butter (2 sticks)
1 cup sugar
saltine crackers (about 1 1/2 sleeves)
12 ounces semi-sweet chocolate chips
- Preheat over to 350 degrees.
- Cover a sheet pan (cookie sheet with shallow sides also know as a 1/2 sheet pan) with tin foil or if you're lucky enough to own a silpat liner use that on your sheet pan.
- Lay saltines in a single layer to completely cover the sheet pan, break a few in half to fit along the edge.
- Melt the butter and sugar over medium high heat, stirring constantly. Boil the melted butter and sugar mixture for 2 minutes while continuing to stir.
- Pour butter and sugar mixture over the saltines and spread to completely cover them (an offset spatula works great for this).
- Bake for 7 minutes.
- Turn oven off.
- Sprinkle chocolate chips over sheet pan.
- Return sheet pan to oven (which is now turned off) for 10 minutes.
- Remove from oven and spread chocolate chips. Cool (place entire pan in the refrigerator if you have room).
- When cracker candy is totally cool, break it into pieces.