Sweet & Salty
For Mother’s Day this year, my {step}daughter & husband gave me both of Trisha Yearwood’s cookbooks.
Lately I’ve been watching her on her Food Network show, in fact since she started, this was the first weekend she was re-runs. Ok so I can’t lie, my favorite between her and Pioneer Woman is still Ree Drummond, but I like Trisha’s show none-the-less! It is set to record on my DVR at home. Sorry I don’t like commercials!
My Mother-in-law watches her show too! And on a recent episode she created Sweet & Saltines. It just so happens to be in her Home Cooking with Trisha Yearwood cookbook as well.
Sunday we had Sunday Night Dinner at our house and my MIL decided to make the Sweet & Saltines. Seriously Easy & Seriously Delish! Easy enough for the kiddo’s to help, just look, she shows her nephews helping her. 
In fact, don’t leave me around them. Trisha herself referred to it as “Crack” on her show! They were addictive. The kiddo’s ate more than me luckily! But my MIL left the leftovers at my house. Yeah that was breakfast yesterday morning. Hey, don’t judge.
My MIL saw in the book it said you could use Graham Crackers in place of Saltines as well. My favorite was the Graham Crackers, but I ate both! 🙂
Sweet & Saltine (or Graham Crackers) via Trisha Yearwood
40 Saltine Crackers
1 cup (2 sticks) butter
1 cup light brown sugar
8 oz Semisweet Chocolate Chips (about 1 1/3 cups)
Preheat the oven to 425 degrees. Line a large jellyroll pan with aluminum foil and the saltine crackers (or graham crackers).
In a medium saucepan, melt the butter and brown sugar together and bring to a boil. Boil for 5 minutes. Remove from the heat and pour over the crackers, covering them evenly. Put the jellyroll pan into the oven and watch closely. Bake for 4-5 minutes, or until just bubbly. 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 15-20 minutes, or until completely cold. They will form one big sheet. Break up into pieces. Store in an airtight container.
My notes:
**On her show she used 2 pans, so my MIL did one pan with the saltines & one with graham crackers.
**Summer heat will melt the chocolate, so keep chilled until ready to serve.
