It all started with an over abundance of saltine crackers from Wendy’s. Am I going to use these? They’re going to go to waste! Then epiphany. I should make that dessert that has saltines as the base.
Now that I have, there’s only:
It went together quickly. I’ll admit it was salty and sweet, but way too sweet for my taste even without all the toppings we added. If I had to make it again, I’d add more crackers or salted peanuts and lessen the butter/brown sugar layer.
Here’s how to make it:
Start with a layer of saltines on top of a foil-covered pan. I sprayed mine with no-stick baking spray as well. Preheat the oven to 425F.
Then, melt 2 sticks of butter and a cup of brown sugar together until it boils for a few minutes. If you understand anything about making candy (which I don’t) or have a candy thermometer (which I don’t), you should probably do whatever recommendation you know from another recipe for getting it so the sugar isn’t grainy. Here’s what it looked like before it boiled:
Spread it over the crackers and bake at 425F for about 4 minutes.
Then sprinkle chocolate chips, wait a few minutes for it to melt, and spread that out:
I was planning on only adding m&m’s on top. The mini marshmallows were calling my kids though.
So I broiled it until they were golden and popped them flat reaching the same satisfaction you get when you pop bubble wrap.
After that came the m&m’s and the freezer for 30 minutes. It didn’t “crack” it was more like forceful bending under the will of chocoholics– which makes me think I screwed up the butter and brown sugar part even more.
Finished product:
Pardon me while I slip into a sugar coma.
andrea lee bishop 
I made this after seeing it on FB too only I used toasted pecans on top and still, it was really sweet. But it was _good_. 🙂 If only the pecans were salted, they maybe would balance the sweet a little more. I might try cutting back a little on the butter/sugar layer next time.