If you make this with the children they will need your guidance. The most difficult part will be cooking the butter and brown sugar. I did not try that part in the microwave. If anyone does and finds it works successfully, report back to us or if not, we need to know that, too. The brown sugar/butter combination cooked on the range makes a thickened sauce much like the consistency of a caramel sauce for ice cream.
I think I will try it again when I have my grandchildren around. I will have to leave off the nuts because most of my grandchildren don't like nuts. (I can't figure that out but more for me!)
Cracker Cookie Brittle
You will need:
1 package (8 ozs) thin round wheat crackers (I used Keebler's Toasteds Wheat Crackers)
1 cup butter
1 cup brown sugar (packed)
1 1/2 cups chocolate chips
1/2 cups chopped nuts (if you wish)
Preheat your oven to 350 degrees. Line a cookie sheet with foil so the foil rises up a little around the edges.
Open the package of crackers and begin to line the full sheet with the crackers overlapping the edges, shingle style. (photo on left)
Put butter and brown sugar in a saucepan and begin to stir together as they blend. Cook until it becomes a thickened sauce (about 3 minutes).
Spoon the sauce over the crackers evenly.
(photo to right)
Take out of oven and sprinkle chocolate chips over the hot crackers. Allow time for the chips to melt (about 2 minutes) and then spread with a spatula so that the chocolate covers all the crackers. Sprinkle with nuts.
Allow brittle to cool for an hour and then crack into chunks and store in an airtight container.
I'll be posting two recipes today in honor of Mother's Day.
Watch for the next recipe Abuelita Marble Cheesecake.
In case you don't know it Abuelita is Spanish for little grandmother.
I will post as soon as I get it made.