Crack - Saltine Cracker/Cookie/Candy Things

You read it right. In the 70'' this was called Crack. I guess as time went on and things changed, not many moms wanted to say they were making Crack for little Johnny's class at school, so everyone just called it whatever they wanted.

This thing has more names than I can list. Everyone calls it something different.These things have been around forever, I remember my mother making them. Trisha Yearwood used something like this in her recipes in this months Country Living Magazine. All the recipes are the same, you can change your toppings around a little if you want. I don't remember what she called hers because I'm to cheap to buy the magazine. She had lots of good stuff, you might want to pick up a copy. By the time I got home I could only remember three of them. What do they say, "The mind is the first to go".

Crack - Saltine Cracker/Cookie/Candy Things
Yield: 40 things
print recipe

I (16-ounce box saltine crackers, you won't need the whole box
1 cup butter
1 cup packed brown sugar (I prefer dark)
1 1/2 cup of chocolate chips
1 cup finely chopped pecans, or 1/2 of a 12-ounce bag of bits of brickle

1. Heat oven to 350 degrees
2. Line a cookie sheet with foil.
3. Arrange the crackers snugly in a single layer, filling the sheet completely, about 40 crackers.
4. In a saucepan, melt the butter over medium low heat.
5. Add the brown sugar and mix well. Let it cook a few minutes.
6. Pour the butter mixture evenly over crackers, spreading as necessary.
7. Bake 8-10 minutes, or until the butter is bubbly.
8. Remove the sheet from the oven and sprinkle chocolate chips over the crackers. If using bits of brickle sprinkle them on now also.
9. When the chips have softened, spread them over the crackers with a knife.
10. Sprinkle with the nuts.
11. Let the cookies cool for 5-10 minutes before cutting between the individual cookies with a spatula.
12. Remove them to a plate, keeping them in a single layer.
13. If you don't remove them while they are still warm, they will stick to the foil.
14. If you can not cut them for some reason, break them up like peanut brittle.
15. Chill completely.