“Sweet” and “Salty” is a well-known dynamic duo.  Rarely do you find one without the other in close reaching distance.  So that’s why this latest recipe from the AAA Café (aka “test kitchen”) is all the more exciting.  “Sweet and Saltines” satisfies the munchies into one delightful snack.  How do we know?  Our cooking curator Jani Williamson shared this latest find with our team after scooping up the recipe from Food Network’s Trisha Yearwood.  Let’s just say, an average day at the office soon became a “buzz” with the arrival of this plate of sweet and salty goodness!  Try it out for yourself and enjoy the satisfied smiles these treats create.

sweet and saltine

Sweet & Saltine


Cooking spray
35 to 40 saltine crackers
2 sticks (1 cup) butter
1 cup light brown sugar
8 ounces semisweet chocolate chips (about 1 1/3 cups)


Preheat the oven to 425 degrees F.

Line 1 large or 2 small jelly-roll pans with aluminum foil, spray with nonstick spray and arrange the saltines salt-side down in a single layer. In a medium saucepan, melt the butter and brown sugar together and boil until it turns a caramel color, a few minutes. Remove from the heat and pour over the crackers, covering them evenly.

Put the jelly-roll pan into the oven and bake for 3 to 5 minutes, or until just bubbly, watching carefully. 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.

(Recipe from Food Network)


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