Chocolate Buttercrunch
This is a recipe I came across last year that I had to try out, if only to say I had. It’s got a “secret ingredient” that you might be surprised to discover, but don’t let it fool you, these turned out really good and actually package well for gifts or shipping.
Chocolate-covered Buttercrunch Bars
24 regular saltine crackers
1 cup butter
1 cup brown sugar
1 cup semi-sweet chocolate chipsPreheat oven to 350 degrees. Line a 13 x9 inch pan with aluminum foil or parchment paper for easy clean up. Arrange crackers evenly in pan.
In saucepan over medium heat melt butter. Stir in brown sugar until melted and smooth. Bring mixture to a boil stirring constantly until mixture is smooth and bubbly. Boil for 2 minutes and then pour mixture evenly over crackers.
Bake in the oven for 5 minutes. Remove from oven and sprinkle chocolate pieces evenly over caramel mixture. Return to oven just long enough for chocolate to melt. Remove from the oven and spread chocolate evenly with spatula.
Place pan in refrigerator or freezer until chocolate is firm. Cut or break into pieces.
I just finished making these, and so far so good! They haven’t set yet, but they’re getting there. Mine turned out a little different than yours though. The chocolate in your picture is smoother looking than mine; mine’s a bit choppy looking. What type/brand of chocolate chips did you use? Maybe that’s the catch…? Or maybe I was just impatient and took them from the oven too quickly. Either way, the taste is awesome, so thank you! Me and my whole family will be enjoying these after dinner.
[Reply]
Heather
September 6th, 2010 at 8:29 pm
Hi Danielle! I used Ghirardelli chocolate chips. I actually ended up taking them out a little early too and when I tried to spread the chocolate I realized it was a bit chunky still since they hadn’t melted all the way, so I put them in for a bit longer.
They’re delicious – you’re going to love them!
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