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!