Party or not, I am prepared. Yesterday, Baby Sister and I finished up our contributions at my mom's house while she and my dad went to the Purdue men's basketball game (Go Boilers!). Kind of funny that two of her grown children were in her kitchen baking without her!
I love baking at my mom's house. She has good counter space and a big table to work on. It also brings back lots of memories from my childhood...lots of cookies (and rolls and bread and cakes) have been made in that kitchen over the years.
As I noted in my first holiday baking post, I decided on candy instead of cookies as my contribution to the exchange. I wanted to try Trisha Yearwood's Crockpot Candy after seeing it in a magazine but it takes three hours in the crockpot and that's time I just didn't have this week!
While researching the crockpot recipe, I stumbled upon another recipe from her Home Cooking with Trisha Yearwood: Stories and Recipes to Share with Family and Friends cookbook that got good reviews on several sites - Sweet and Saltines. So that became my second candy offering!
First, start by lining a large jellyroll pan with foil and lining up your saltines. The recipe also said you could substitute graham crackers for a sweeter treat, so I made a pan of each!
Next I melted one cup (2 sticks) of butter and a cup of light brown sugar.
And brought it to a boil for 5 minutes.
Then pour it over the crackers and spread evenly.
Pop it in the oven for 4 to 5 minutes or until it just bubbles. Take out of the oven and sprinkle one 12-oz. bag of chocolate chips evenly over the pan (the recipe said 8 ounces of chips but go crazy).
Once the chips start to melt, spread them evenly.
Pop the pan in the freezer for 15 to 20 minutes until completely cool and chocolate has set. Break apart and enjoy! I cut mine in smaller pieces because I had small containers to put them in...and they are rich so a small bite is just right, in my opinion!
I do have one more treat to share with you tomorrow, but here's a sneak peek at part of my contribution to the cookie exchange! I will also share the other goodies I received.
Sweet and Saltines
40 saltine crackers
1 cup (2 sticks) butter
1 cup light brown sugar
8 ounces semisweet chocolate chips (about 1¹⁄3 cups)
Preheat the oven to 425°F. Line a large jellyroll pan with alumi¬num 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 jellyroll pan 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 knife. Transfer the pan to the freezer for 15 to 20 minutes, or until completely cold. They will form one big sheet. Break up into pieces. Store in an airtight container.
Substitute graham crackers for the saltines for a sweeter snack. Use 1 stick of butter instead of 2 for a crunchier, saltier cracker.
Use anywhere from 35 to 45 saltine crackers, depending on the size of your pan.
Recipe found at: http://blog.al.com/bn/2010/04/recipes_some_of_trisha_yearwoo.html