In high school, the mother of one of my teammates used to makes these incredible cookies that we would scarf down on the bus ride home. They were so addictive. So I was psyched when I came across a recipe online a few years ago. The original recipe (and the one Mrs. M made) calls for saltines as a base and that’s how I’ve been making them for the past few years. However, I was about to get rid of some pretzels that we’ve had sitting around forever when I had the idea to substitute them into the recipe instead of saltines. I was so excited to try that and was all set to make them for a Bachelorette finale girl date (yes, I watch the Bachelorette– sue me) with a friend from high school when Ben said he wasn’t ready to try the recipe with pretzels and wanted the saltines instead. So, I decided to compromise a little and make it half pretzel and half saltines and make everyone happy! Be forewarned: once you make these and share them you’ll constantly be asked to bring them to events.
Here’s what you need:
- Pretzels or saltine crackers (make sure you get salted ones)
- 1 cup margarine or unsalted butter (2 sticks)
- 2 cups of brown sugar
- 2 cups of chocolate chips
Here’s what to do:
- Pre-heat the oven to 400.
- Line a baking sheet with tin foil then lay out crackers/pretzels so their edges are touching (see picture bel0w).
- Melt the butter and brown sugar in a sauce pan and bring it to a boil. Let it boil for 3ish minutes, until it’s caramel colored. Stir continuously.
- After 3 minutes, pour the butter/sugar mixture over the crackers and spread it out so that all the crackers are covered.
- Put in the oven for 7 minutes.
- When it’s done, remove from the oven and put the chocolate chips on top. The cracker/butter/sugar concoction will be hot enough that it will melt the chocolate so you just need to spread it so it covers the whole base. I’d suggest using a plastic scraper sprayed with PAM or greased in whichever way you prefer.
- If you want to get fancy/festive, you can sprinkle nuts, sprinkles or whatever your topping of choice is to spice it up a bit.
- Let cool (if you’re in a rush, put the baking sheet in the fridge or freezer) and break into pieces.
- Keep in the fridge (or on a ski team bus in Maine…) until you can enjoy them.
Enjoy! If you can think of any other good salty bases let me know and I can try them out.