You can substitute graham crackers for saltines to create a sweeter snack. Use one stick of butter instead of two for a crunchier cracker.
Preheat oven to 425 degrees. Line a large rimmed cookie sheet with aluminum foil and saltine crackers. In a medium saucepan, melt butter and brown sugar together and bring to a boil. Boil for 5 minutes. Remove from heat and pour over crackers, covering them evenly. Put cookie sheet into oven and watch closely. Bake for about 5 minutes, or until just bubbly. Remove from oven and pour chocolate chips over crackers. When chips begin to melt, spread them over crackers with a knife. Transfer pan to freezer for 15 to 20 minutes, or until completely cold. The chocolate-covered crackers will form a solid sheet; break into pieces and store in an airtight container.
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