Ingredients:
10 Ounces Of Package Keebler Zesta Saltine Crackers
1 1/2 Cups Of Broken Unsalted Danish Lurpak Butter
1 1/2 Cups Of Packed Brown Sugar
24 Ounces Of Ghirardelli Semi Sweet Chocolate Chips
2 Cups Of Chopped Blue Diamond Jordan Almonds
2 Cups Of Chopped Chili Lemon Pistachios [Optional]
2 Cups Of Chopped Honey Glazed Peanuts With Sesame [Optional]
2 Cups Of Chopped River Queen Salted Cashew Halves [Optional]
2 Cups Of Deshelled David Salted & Roasted Sunflower Seeds [Optional]
Information:
Serving Size 10
284 Calories Per Serving
8 Grams Of Fat
Cooking Directions:
The first step in this great recipe, is to preheat your oven to 400 degrees Fahrenheit, or 200 degrees Celsius. Next take a baking sheet, and line it with aluminum cooking foil. Once you are done there, you will want to layer on the saltine crackers, until the whole cookie sheet is completely covered. Now set aside your cookie sheet, and take out a medium size saucepan, heat it over medium heat, and add in the Lurpak butter and packed brown sugar. Stir often and until these ingredients begin to boil. You will want to let them boil for about 3 minutes, once you achieve that, evenly pour it over the crackers on the baking sheet. Once you are done there, evenly sprinkle over the cracker the chocolate chips and chopped almonds, be sure to cover all of the crackers consistently. Using the back of a teaspoon, slightly press the nuts into the chocolate without breaking the crackers. Next slide it into the oven, and bake for about 5 minutes, or until the chocolate is completely melted. Once you are done baking them, put the crackers on a plate, and place them into the refrigerator for four hours to chill. Once they have sufficiently chilled, break the crackers into small bite sized pieces. As you can see from our ingredients list, there are optional nuts you can try instead of the almonds. Serve with a tall glass of cold Silk Chocolate Soymilk. We hope you enjoy this wonderful recipe.
