Cracker Candy

No, I did not say “crack” candy…although I did make those “Better than Crack” Brownies last week….but I digress. This is a recipe I have made many times and it gets RAVE reviews.

Cracker Candy

2 sleeves of Ritz crackers (or saltines if you’d prefer)
1 cup (2 sticks) margarine (or butter if that’s your thing)
1 cup packed brown sugar
1 12 oz. package of chocolate chips (milk or semi-sweet)

Preheat oven to 350 degrees. Cover a sheet pan with aluminum foil and spray with cooking spray.  Layer crackers on pan.  It’s okay if there is overlap.  Cook brown sugar and margarine over medium-high heat until it boils, stirring constantly.  Cook 3-4 minutes or until it reaches soft-ball stage. Pour the mixture over the crackers and return to the oven for 5 minutes or until bubbly.  Sprinkle the chocolate chips over the crackers.  Return to oven for 4-5 minutes.  Spread the chocolate evenly over the crackers.  Refrigerate for 4 hours to allow the chocolate to harden.  Break into pieces.  Store in a cool dry place for up to 4 days (after that they crackers will start to get soggy).

If you prefer, a higher quality chocolate bar can be finely chopped and used instead of chocolate chips.  I find that chocolate chips are just as good, although I do mix milk and semi-sweet chocolate for the best taste.



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