I made these the other night for a work function, there were none left! I used my nonstick baking sheet, unlined, with no sticking issues (Sabatier is the best if you can find them!). It was 95 degrees out, my AC was on and still 80 in the house. I did whisk the brown sugar/butter because I started to smell burnt sugar- I used dark brown sugar. I baked at 400 for only 5 minutes, and the sugar layer spread out quite nicely, reaching the edges I could not when it started to cool. I used a whole regular bag of Special Dark chips, waited for 5 minutes, and spread with no problem. I put the whole pan in the fridge to cool, and then used my meat cleaver to cut them. I left them out at work, and when they warmed up to room temp, they were not overly gooey, just right. These have a whole cup of sugar in them, so I don't understand the complaints of being too sweet- of course they will be sweet! The dark chocolate/sweet brown sugar/salted tops Saltines complemented each other quite nicely; I did not use nuts, as we have food allergies. Overall, I would make these again, they were a huge hit! Word to the wise, the brown sugar/butter is WICKED HOT, be careful! Thank you for the recipe!
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I made these the other night for a work function, there were none left! I used my nonstick...