These little bits seem like one small bite, but you can never eat just one!
Last week we had PTO and Book Club. Sure enough, my good friend Sue brought snack for us all. It was one of my faves, a chocolate/caramel/matzo snack that she makes for passover. I was so lucky, she sent some home with me (and no, she hadn’t seen the 4/13 blog post about her snacks yet!)
This photo is from the ones she sent home with me. When we took the photo the camera was accidentally on the wrong setting, so the color is slightly off. However, once we ate the snack there was no retaking the photo!
Since I wrote about Sue and all her yummy desserts, I’ve had several requests for the matzo snack. Sue actually recommended making it ahead and freezing it if you’d like to. She said it stays well.
I actually have two different recipes for it so I’m going to post one today and one tomorrow. One calls for Saltines, one calls for Graham Crackers. One uses salted butter and one uses unsalted. Although they differ slightly, the snack is basically the same overall. You can pick one and sub in the matzo crackers for the Saltines or the Graham Crackers. I have made both.
Here’s the first version for you. This one I posted on Facebook in March 2010 after seeing it in an issue of Country Living Magazine a few years back. Here’s the post:
“Mama’s Sweet and Saltines”
Not my mama this time. I got this recipe out of Country Living magazine and it’s Trisha Yearwood’s mama I guess.
I’d actually had this before, but just found the recipe for it the other day. The only thing I didn’t have on hand was the unsalted butter, which Don promptly bought after seeing the recipe.
40 Saltine Crackers (can use graham crackers for a sweeter taste.
2 sticks unsalted butter
1 cup light brown sugar
8 ounces semisweet chocolate chips (about 1 1/2 cups.)
Preheat oven to 425 degrees.
Line a large-rimmed cookie sheet with foil and the forty crackers. Be sure the pan you choose will fit in your freezer and be sure you have space in your freezer for the pan!!!
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 in oven and watch closely. Bake for about 5 minutes (mine took three) 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 forma solid sheet. Break into pieces and store in airtight container.
Tags: after school snack, baking, chocolate chips, dessert, eating on a budget, Jennifer L. Cowart, kids, Passover, Passover snacks, recipes, shopping on a budget
The Whole bag of Chips 