Erin Stevens' recipe - dessert

Sweet and Saltines

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 cookie sheet or jellyroll pan with aluminum foil and the saltine 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 cookie sheet into the oven and watch CLOSELY. Bake for 4 to 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 butter 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.

Thanks Erin!!
That looks yummy :)