Newsflash: this is a food blog. Which basically translates to me raving about the food I’ve made all. the. time. I know that it’s kind of my job to tell you guys that OHEMGEETHISISSOGOOD and YOUHAVETOMAKETHISRIGHTNOW.
But y’all? You really really really need to make this. Like, yesterday.
This weekend I was staring blankly into the pantry at a box of Ritz crackers. I don’t remember why they were there – but there they stood, in all of their buttery crunchy glory. I remembered a recipe that Nate’s Mimi gave me a while back for candy made out of saltines + butter + sugar, and I decided to make my own little spin on it.
And I can tell you guys that I will never make this again UNLESS I can immediately pass it off to someone else. Once I took a bite I knew that my healthy eating for the weekend was shot to pieces – hence the “crack” in the title.
Am I being clear here? This stuff is so utterly crazy addictive that I have actually sat here and struggled to find words to describe it. Let me paint this picture for you: Saturday night I told Nate that I wasn’t allowed to eat any more of it since I’d consumed almost half of it within a 1-hour period.
A few hours later I was digging through the freezer to eat some more, when he caught me. Y’all, my husband had to physically remove me from the kitchen, and the whole time I was kind of kicking and screaming and begging for more. Embarrassing? Only til y’all try it and see what I’m talking about.
So just promise me this: that you will make it and bring some over to my house ASAP. I’m kind of going through withdrawals…
- 1-1/4 sleeves Ritz crackers (around 45 crackers)
- 1 cup brown sugar
- 1/2 cup butter
- 1/3 cup creamy peanut butter
- 1-1/2 cups semi-sweet chocolate chips
Preheat oven to 425. Line a 9 x 13 pan with foil and spray lightly with nonstick spray. Line with the Ritz crackers; they will overlap, so feel free to break them into pieces to make a mostly even layer. The good news is that it doesn’t have to be perfect! Melt together the butter, peanut butter and brown sugar over medium heat until the sugar has just dissolved; pour immediately over the Ritz crackers and spread to evenly distribute. Place in the oven at 425 for about 5 minutes until it just starts to bubble. Remove from the heat immediately and sprinkle with chocolate chips. Let the chips sit for about 1 minute, then spread evenly with an offset spatula or knife. Place in the freezer for about 20 minutes, then break apart. Or just eat it straight out of the pan!