White Chocolate And Peanut Butter Sweet And Saltine Recipes
SWEET AND SALTINES
Pour chocolate over salty crackers for Trisha Yearwood's Sweet and Saltines recipe from Trisha's Southern Kitchen on Food Network
Provided by Trisha Yearwood
Categories dessert
Time 35m
Yield 20 servings
Number Of Ingredients 5
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.
HANNAH'S PEANUT BUTTER AND WHITE CHOCOLATE CANDIES
Provided by Sue Ellison
Categories Candy Milk/Cream Chocolate Dessert Christmas Peanut Winter Chill Edible Gift Double Boiler Bon Appétit Colorado
Yield Makes about 80 pieces
Number Of Ingredients 5
Steps:
- Line 9x9x2-inch baking pan with foil, leaving overhang. Spray foil with nonstick spray. Combine white chocolate and peanut butter in medium metal bowl. Set bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water). Stir until chocolate melts and mixture is blended. Spread mixture evenly in prepared pan; freeze until almost firm, about 15 minutes.
- Meanwhile, place chocolate chips and cream in another medium metal bowl. Set over same saucepan of simmering water (do not allow bottom of bowl to touch water). Stir until chocolate is melted and mixture is smooth. Spread chocolate mixture evenly over peanut butter mixture. Refrigerate until very firm, at least 3 hours. (Can be prepared 2 days ahead. Cover and keep refrigerated.)
- Using foil as aid, lift candy out of pan. Cut into 1-inch squares; serve cold.
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- Preheat oven to 400 degrees F.Line a large jelly roll pan with aluminum foil or parchment paper and spraylightly with cooking spray.
- In a medium saucepan, melt butter and brown sugar. Bring mixture to a boil and boil for a few minutes. You want the mixture to turn a caramel color.Pour evenly over crackers.
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