Abigail's Cracker Candy

Are you ready for Abby's favorite, easiest, tastiest, dessert ever!? Good! No need to get an apron, by the time you put it on you could have been done with this recipe. That's right, this recipe is so easy and quick you'll be done right after you start! 

The only downside to this recipe?

You'll eat the whole pan (believe us, we've done it before).

Now, before a year or so ago (when Abby first made this candy for me) I had never heard of cracker candy (I mean, what kind of candy could be made of crackers?). Abigail hadn't ever tried it either, until she met up with the Links (the family behind Link Union, another family band that we love!). The Links made this crazy sounding yumminess and Abby was hooked. So hooked she asked for the recipe, and now we're sharing it with you!

But enough talk! 

Lets get this done!

Pop two sticks of butter in a pot on the stove. 

Now be careful...

Abigail was quick to ask that I made sure you heard that right: that was two sticks of butter. Not long ago Abby was making this recipe and she accidentally misread it. Instead of two sticks, she read two cups! Needless to say the recipe turned out wonderfully, so wonderfully in fact we all just about died from buttery goodness! Paula Dean would have been proud, Abigail. 

So unless you too would like to have extra buttery cracker candy, we suggest you only use two sticks (and not two cups).

To the butter, add 1 cup of brown sugar. Now put that on medium-high heat and stir it till it starts boiling. Once it starts, boil it for three minutes. Make sure not to let that sugar burn! Keep stirring! 

Once it's done boiling, it should look like this:

Now set that aside (but make sure it stays warm!), and grab a cookie sheet or baking pan. We like our cracker candy thick, so we use less crackers and more caramel goodness. 

Carefully line your baking pan with foil.

Don't worry, the Alaska String Band shirt is only optional for making this recipe. 

But doesn't Abigail look good in it?

Once your pan is lined with the foil, arrange crackers to cover the bottom.

We used 21 crackers to cover our pan.

You may need to break a few crackers in half to make sure you get the whole bottom of the pan covered.

Now that your pan is ready, grab your caramel mixture and pour it over the top of your crackers. Make sure to get them all covered!

Once your crackers are all covered, stick your pan in the oven at 400F degrees for 5 minutes. Don't worry, we're almost done! This is the time to sneakily eat some of those chocolate chips we're going to use in the next step...

After those five minutes are up, pull the pan out and sprinkle chocolate chips all over! 

There's no measurement for this step, 

pour those chocolate chips on till you think there's enough!

Let the chocolate chips melt a bit, then use a spatula to spread the chocolaty goodness all over.

Licking the spatula afterwards is necessary!

Yum yum!

Now the hardest part comes: sticking it in the fridge. The original recipe Abby got from the Links stated that you needed to let the pan chill in the fridge for several hours (over-night being the best). Well Abigail decided that was just too long for her, so she has always stuck the pan straight into the freezer (for just an hour) and it always turns out fine. We recommend that you do the same if you're like us and can't wait.

(Yes, Melissa's fridge is lime green)

After your hour has passed by, simply take your cracker candy out of the freezer and very carefully pull off the foil lining. This may be difficult, so here is Abby's advice:

Don't try to rip the foil off, tearing it carefully and slowly off in one piece is best.

Once foil free, simply cut it into pieces and serve right away! If it doesn't all get eaten (which we doubt), store it in the freezer so the chocolate doesn't melt. 

And if you end up eating a whole pan by yourself, don't worry...

...we won't judge you!

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Cracker Candy

     A recipe given to us by the Links (of Link Union) 

2 sticks of butter

1 cup brown sugar

1 package of saltine crackers

2-3 cups of chocolate chips 

To start, carefully line a baking pan with foil. Cover bottom of pan with one layer of saltine crackers, braking some in half if needed to completely cover the bottom. Combine butter and brown sugar in a pot on the stove. Heat on medium-high heat till boiling. Let boil for three minutes then remove from heat and pour over crackers. Pop pan in an oven at 400F for five minutes. Remove and pour chocolate chips over top of pan, once melted spread with spatula. Stick pan in freezer for an hour to let harden. Pull out and carefully peal off foil lining from candy. Cut into pieces and enjoy, serve right away and (if you have any extra) store in freezer.