"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Saltine Heath Bar, by Donnis Toland, is from The Sharp Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Saltine crackers 2 sticks butter 1 cup packed brown sugar 1 (12 oz) pkg milk chocolate chips
Line cookie sheet with foil. Cover with one layer of crackers. Melt butter. Add sugar and boil two minutes at a rolling boil. Pour evenly over crackers. Bake at 400º for 4 minutes. Cover with chips and spread as they melt. Refrigerate. Break into pieces.
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