Very easy and way better with graham crackers, but the recipe should say grease the pan's edges and line the bottom with parchment (great if you've never tried it).
I used a full baking sheet (about 11.5 by 16.5") with buttered edges and parchment paper on the bottom. 4 oz. of saltines only cover 3/4 of a full sheet. I filled in with graham crackers to try both and definitely think grahamies are best.
I toasted almonds and pecans for the top, and next batch, I'll top some of the pan with dried cranberries and part with peppermint pieces.
As with most candy recipes, don't stir once the mixture starts to boil, and keep the heat high enough to boil medium-briskly without cooking too hot (which will turn it into hard candy) or too lazily (which will result in graininess).
Even if it tastes grainy after spreading it over the crackers, baking should take care of that. If the sugar mixture still tastes grainy after baking, just put it back in for another minute or so. I erred on the low side on temp since my oven is a little hot. I cooked it 6 minutes at 350.
After pouring on about 1.5 c. of dark chocolate chips, I put the pan back in the oven to help melt them faster, then spread them with a buttered spoon, making nice swirls in the surface. The finer you chop the nuts, the more the decorative swirls will show.
A few reviewers complained about having to throw away the pan because the mixture burned and "ruined the pan." Soak in hot water and it dissolves. Piece of cake.
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Very easy and way better with graham crackers, but the recipe should say grease the pan's...