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 chips

Preheat 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.

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