Sunday, December 23, 2012

Carol's Confetti Crisps

40 square (about 2 inches) saltine crackers
¾ cup packed brown sugar
¾ cup butter (do not use margarine)
1 tsp vanilla
1 cup semi-sweet chocolate morsels
1 cup mini pretzels, broken into pieces
1/3 cup chopped peanuts
1/3 cup candy coated miniature baking bits (I use miniature M & M’s)
Optional  1/3 cup raisins, or dried cranberries

1)      Preheat oven to 350.  Arrange crackers side by side in single layer on bar pan.
2)      Combine brown sugar, butter and vanilla in 2 qt saucepan.  Cook over medium heat,  stirring occasionally with whisk, until mixture comes to a full boil across the surface.  Boil, stirring constantly, 4 minutes.
3)     Immediately pour sugar mixture over crackers and spread evenly with large spreader.  Bake 10-12 minutes or  until bubbly and lightly browned.  Remove pan from oven to cooling rack. 
4)     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 optional raisins if desired.  Lightly press toppings into melted chocolate using back of the large serving spatula.  Let stand at room temp to cool completely.  Refrigerate 20 minutes to firm chocolate.  Cut into squares.

Carol Pigg

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