My parents came today -- with two gallon-size bags full of Christmas cookies to add to my pile. I'm making these next year!!
Carmel Chocolate Break-Aparts
Saltine crackers
1 cup butter
1 cup brown sugar
1 (8 oz.) bag chocolate chips (milk, dark or white)
Preheat oven to 350 F. Cover cookie sheet with foil (use one with sides). Tightly pack about 50 Saltine crackers to cover the sheet. Melt butter and add brown sugar. Cook until makes a thick, smooth syrup. Pour syrup over crackers and spread with a spatula. Bake until golden, about 20 minutes (watch carefully as they burn easily). Top with chips and allow to melt (about two minutes). Spread with spatula. Chill and break apart.
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