Line an 13×18-inch (half-sheet) pan completely with foil, then line it again with parchment. Prepare your pan: Heat your oven to 350☏. These make some pretty fine ice cream sandwiches, too. Don’t say these didn’t come with a warning label. Because it might just disappear before you get any, and then you’ll wake up the next morning, well, fiending and regretful that you didn’t get any, with no choice but to make some more. Oh, and this can be our little secret, but you might consider not putting all of the crack(ers) out when your friends and family come over. Sprinkling it with sea salt or toasted, chopped nuts is optional, all that matters is that you share with me. Hot from the oven, you drop chocolate chips on top and when they’ve softened a minute later, spread them into a thin layer. (And seriously, if you don’t hate doing dishes, who are you? And would you like to come over?) You lay out the cracker of your choice - for this week’s festivities, we used matzo but, trust me, if you try it with Saltine crackers, it just might blow your mind - in a single sheet, make a quick brown sugar caramel and bake it onto the crackers for a few minutes. You start with a foil and parchment-lined baking sheet, a fantastic thing if you, like me, hate doing dishes. Because if there was one person out there that hasn’t made it yet that makes it after reading this, my work here will be done. Thus, despite that fact that this recipe is incredibly easy to find elsewhere on the web, it only seems right to give it a home here as well. I may make what seems like an elaborate cake a week these days, I might bake my own icebox wafers and fill and frost my cupcakes but these things right here? They’re the thing everyone asks for by name, and they take almost no time to make. As in “made with crackers”, as in “crackly like toffee” but also in reference to the addictive nature of this stuff.
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