Arrange saltines with the salty side up in the jellyroll pan.
- More or less 1 sleeve of saltines, enough to cover a half sheet jellyroll pan
- 1 cup (2 sticks) of butter
- 1 cup of light or dark brown sugar, well packed
- Multi pack of full size Hershey’s milk chocolate bars, or one (16 ounce) bag of semi-sweet chocolate chips or white chocolate chips
- Crushed pecans, optional
Preheat oven to 400 degrees F. Line a jellyroll pan with foil and spray foil with non-stick cooking spray.
Arrange saltines with the salty side up in the jellyroll pan. In a saucepan, bring the butter and brown sugar up to a boil and cook for about 3 minutes, stirring constantly. Carefully pour mixture over the crackers and spread it out, evenly coating each cracker. Bake for about 5 minutes until bubbly.
While that is baking, break up the Hershey bars a bit. Remove the crackers and quickly top with the chocolate bars. As they begin to soften and melt, use a spatula to spread the chocolate evenly all across the top. Sprinkle top with chopped nuts, if desired. Set aside to cool in the pan for a few minutes, then very carefully slide the foil off onto a cooling rack to cool completely. Can also transfer to a cool baking sheet and refrigerate to speed up cooling. Cut into squares.
Optional Toppings: Sprinkle the tops of crackers with coconut while the chocolate is still warm. Hershey's Bits 'O Brickle Toffee Bits sprinkled over the warm chocolate. You could also top with any finely chopped nut - pecans, walnuts, peanuts, whatever you like. I've also heard of them served with cooked, crumbled bacon sprinkled on top!
Cook's Note: You may substitute graham crackers for the saltines. Add a pinch of salt to the caramel. I prefer using the Hershey's bars because they have such a smooth, creamy texture and they spread so fast and so well. You could also just as easily use chocolate chips and stick the tray back into the oven for a minute to soften before spreading, or melt them on the stovetop and then pour them over the top.