Sweet And Saltines Recipes

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TRISHA YEARWOOD'S SWEET AND SALTINES



Trisha Yearwood's Sweet and Saltines image

Provided by Jenna

Categories     Easy

Time 35m

Number Of Ingredients 5

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)

Steps:

  • 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.

Nutrition Facts : ServingSize 1, Calories 162, Sugar 6g, Fat 10g, SaturatedFat 4g, Carbohydrate 21g, Fiber 1g, Protein 1g

SWEET AND SALTINES (TRISHA YEARWOOD) RECIPE - (4.3/5)



Sweet and Saltines (Trisha Yearwood) Recipe - (4.3/5) image

Provided by á-10966

Number Of Ingredients 6

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)
1 cup chopped nuts, optional (pecans, peanuts, walnuts)

Steps:

  • Preheat the oven to 425 degrees fahrenheit. 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. Sprinkle with chopped nuts, if desired. Transfer the pan to the refrigerator until completely cold. They will form one big sheet. Break up into pieces. Store in an airtight container.

SWEET AND SALTINES (CRACK)



Sweet and Saltines (crack) image

Delicious and easy snack perfect for family or friend gatherings. Similar to a sweet and salty Chocate bark

Provided by cellassie

Categories     Desserts

Time 30m

Yield 20

Number Of Ingredients 4

35-40 Items Saltine crackers
2 Sticks Butter
1 Cup Light brown sugar
12 Oz Semisweet chocolate chips

Steps:

  • 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.

Nutrition Facts : Calories 228 calories, Fat 14.759605 g, Carbohydrate 25.65586 g, Cholesterol 24.295 mg, Fiber 1.16454002151489 g, Protein 1.35092 g, SaturatedFat 8.9349145 g, ServingSize 1 1 Serving (45g), Sodium 131.9771 mg, Sugar 24.4913199784851 g, TransFat 0.8954428 g

SWEET AND SALTY SNACK MIX



Sweet and Salty Snack Mix image

This snack mix has been a family favorite for over 20 years. It's the perfect combination of sweet, salty, and crunchy. It's sure to please the whole crowd with no corn syrup and no hot oven! This makes a great gift for the holidays and also freezes really well.

Provided by MARGARET N

Categories     Appetizers and Snacks     Nuts and Seeds

Time 25m

Yield 17

Number Of Ingredients 11

1 (12 ounce) package crispy corn and rice cereal
1 ⅓ cups pecan halves
1 ⅓ cups almonds
1 ⅓ cups cashews
1 cup sweetened flaked coconut, or more to taste
¾ cup raisins
1 stick butter
3 tablespoons butter
1 ½ cups brown sugar
½ teaspoon salt
¾ teaspoon vanilla extract

Steps:

  • Place cereal, pecans, almonds, cashews, coconut, and raisins in a large brown paper bag or large microwave-safe bowl and stir or shake to mix.
  • Melt 1 stick plus 3 tablespoons butter, brown sugar, and salt in a saucepan over medium heat. Bring to a boil; simmer until thickened, about 5 minutes. Remove from heat and stir in vanilla extract. Pour over the cereal mixture and stir to coat.
  • Microwave on high in three 90-second intervals, stirring between intervals, 4 1/2 minutes total. Spread out to cool before breaking apart.

Nutrition Facts : Calories 440.5 calories, Carbohydrate 51.1 g, Cholesterol 19.7 mg, Fat 25.6 g, Fiber 3.6 g, Protein 6.7 g, SaturatedFat 7.9 g, Sodium 372.5 mg, Sugar 28.3 g

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