Ingredients

• 1/2 cup butter (margarine is too watery)
• 1/2 cup brown sugar
• 1 sleeve saltine crackers
• 1/2 package chocolate chips
• 1/2 cup chopped cashews/walnuts/almonds

bon COOK Products Used

Directions

1. Lay the saltines in a single layer on your Flexipat. Put it on a Medium Perforated Baking Sheet.
2. Make caramel by heating the butter and brown sugar in the microwave on a Small Round Mold (stir often) or make it in a sauce pan until bubbly.
3. Pour the caramel over the saltines and quickly spread it out with the Heat Resistant Spatula.
4. Put it in the oven at 350°F for about 8-10 minutes, just until bubbly.
5. Pour chocolate chips on top and leave for 1 minute. The heat will make them melt.
6. Spread evenly and then top with chopped nuts (or leave plain if you prefer).
7. Put it in the freezer for about 30 minutes and then break into small candy-sized chunks and store in an airtight container.

Time:

Recipe Yield

10-12 Servings