Topped with crispy, crunchy and colorful ingredients, these treats will be a hit at any bake sale.
- 40 square (about 2 inches) saltine crackers
- 3/4 cup packed brown sugar
- 3/4 cup butter (do not use margarine)
- 1 teaspoon vanilla
- 1 cup semi-sweet chocolate morsels
- 1 cup mini-twist pretzels, broken into small pieces
- 1/3 cup chopped peanuts
- 1/3 cup candy-coated chocolate miniature baking bits
- 1/3 cup raisins (optional)
Preheat oven to 350°F. Arrange crackers side by side in single layer in Large Bar Pan.
Combine brown sugar, butter and vanilla in (2-qt.) Saucepan. Cook over medium heat, stirring occasionally with Silicone Sauce Whisk, until mixture comes to a full boil across the surface. Boil, stirring constantly, 4 minutes.
Immediately sprinkle baked crackers with chocolate morsels. Let stand 3 minutes, allowing morsels to soften, then spread evenly over surface. Sprinkle with pretzels, peanuts, baking bits and raisins, if desired. Lightly press toppings into melted chocolate using back of Large Serving Spatula. Let stand at room temperature to cool completely. Refrigerate 20 minutes to firm chocolate. Cut into squares.
- 40 squares servings of 1 square
Nutrients per serving:
Calories 100, Total Fat 6 g, Saturated Fat 3 g, Cholesterol 10 mg, Carbohydrate 11 g, Protein less than 1 g, Sodium 90 mg, Fiber 0 g
U.S. Diabetic exchanges per serving:
1 Fruit, 1 Fat (1 Carb, 1 Fat)
Once the chocolate is firm, store Confetti Crisps in a tightly covered container in a cool place at room temperature so they will stay crisp.
Colorful miniature baking bits are available in semi-sweet or milk chocolate flavors. Either is fine for this recipe.
If you like, you can be confident your sugar mixture has boiled long enough by using the Digital Pocket Thermometer and heating the mixture to 244°F. Otherwise, be sure to time the 4-minute boiling period carefully.