is next Tuesday, December 10th at 10:00 a.m. (in place of our December Guild Mtg), at the Riverwoods. It includes lunch and trunk show. Hopefully you have paid your $16 so you don't miss out on the fun. Cheryl Christiansen is looking for door prizes. If you have something to donate for this purpose, don't forget to bring it to the social.
40 saltine crackers (I recommend using Nabisco Saltines with Sea Salt)
1 cup unsalted butter
1 cup packed light or dark brown sugar
2 cups chocolate chips (whichever you prefer, milk, semi or bittersweet. I used half milk chocolate half semi-sweet)
1 tsp vanilla bean paste or vanilla
3/4 cup chopped, toasted nuts of choice - pecans, walnuts, almonds, cashews, hazelnuts (optional)*
Preheat oven to 400 degrees. Line a rimmed cookie sheet with parchment paper. Align crackers side by side in a single layer along baking sheet, set aside.
In a medium saucepan combined butter and brown sugar. Bring mixture to a boil over medium heat, stirring frequently. Once it reaches a boil stop stirring and allow to boil 3 minutes. Remove from heat, stir in vanilla bean paste then immediately and carefully pour mixture over crackers in an even layer (spread out as needed). Transfer to oven and bake 5 to 6 minutes until bubbly.
Remove from oven and sprinkle top evenly with chocolate chips. Let rest 5 minutes then spread chocolate into a smooth even layer. Sprinkle with nuts or sprinkles. Transfer to freezer and allow to chill 20 minutes or until chocolate has set. Remove from freezer and break or cut into pieces. Store in an airtight container.
*I just toasted the nuts in a skillet over medium heat several minutes until fragrant and toasted (while the crackers were baking). Toasting them is optional though.