Box of saltines
2 sticks unsalted butter
1 1/2 cups brown sugar
23 oz. milk chocolate chips
Preheat your oven to 350°F.
Line a rimmed baking sheet with aluminum foil, spray with cooking spray, then line it with the saltines.
Put two sticks of butter in a sauce pan over medium high heat and let them melt.
While the butter is melting, measure out 1 1/2 cups of packed brown sugar. You can use light or dark.
Add the brown sugar to the butter and bring to a raging boil, whisking constantly for five minutes.
Then spread the mixture across the crackers. Don’t worry about not covering all of them.
Place the pan in the oven for 15 minutes. When it comes out, you’ll see that the mixture has bubbled and spread all over evenly.
Get your chocolate chips. I find that the Hershey brand melts the best
Spread the chocolate chips across the pan.
Use a rubber spatula and spread the chips until they are melted and no more chocolate chips appear — just smooth chocolate. Then place the pan in the freezer for at least one hour.
After freezing for at least an hour, break into cracker sized bits and store in a zip lock bag in the freezer.