Keeping a Secret

This is my friend Ella Keeney.

She has a great recipe and everyone wanted it.

For 20 years I've had that recipe and never

made it because it is her special "thing."

People have been begging her to share that recipe and she wouldn't.

She would tell them, "when I die, you can get it from Gigi."

So I've been the keeper of the prized secret recipe!!

I feel special and I have kept her secret.

This is what we affectionately call "C.R.A.C.K"

It got it's nickname because it's hard to get out of

the pan and it just cracks out in all different shapes and sizes.

It is very addictive just like a drug :)

Now that there is a drug that goes by the name of "crack"

we have to be more careful what we call this recipe.

We are now trying to call it "Cracker Candy."

Well, Mrs. Ella decided that she wanted to finally share the recipe

for her famous Crack!

And now I don't have to keep the secret any more!!

She invited her friends to a party and

didn't tell them why they were coming.

I knew of course because I was her assistant for the evening.

She called it, Her Unveiling!!

Every one screamed with excitement!


They were finally going to get her secret recipe!


So now it is only fair that I share this
wonderful chocolate CRACK recipe with all of you,
My Best Blogging Friends!!


Preheat the oven to 425*
Butter a jelly roll pan or cookie sheet with sides.


Line the pan with crackers.
She uses Nabisco unsalted tops.
Because she uses salted butter.
If you use unsalted butter then use salted top crackers.


In a heavy sauce pan put two sticks of good quality butter (1 cup)
and 1 cup of light brown sugar.
On med to high heat stir until butter is melted and comes to a low boil.


Stir with wooden spoon and cook for about
5 minutes or until it comes to a soft ball stage.
(forms soft balls in ice water)

Pour over crackers.

Spread it out carefully over the crackers.

Put in the oven and bake for 3 to 5 minutes

watching carefully until it bubbles all over.

Take out of oven and immediately pour a package of

milk chocolate chips over hot crackers.
( If you are a dark chocolate lover then use dark chocolate, or you can also use semi-sweet)

Spread the melted chocolate all the way to the edges.

Cool.

Then put in refrigerator until hard.

Then hit the pan on the edge of the counter and crack out the pieces.

Enjoy!!

Okay!!

This was the first time I made it and I skipped the "butter the Pan step" and just sprayed it with Pam.

It came right out of the pan in the crackers shaped squares.

I thought that was a good thing but Mrs Ella said that was cheating and that takes half the fun out of making the Crack(er) Candy!

Either way you do this it's the bomb!!

Ella's Cracker Candy
40 saltine crackers
1 cup (2 sticks) butter
1 cup light brown sugar
8 ounces milk chocolate chips (about 1¹⁄3 cups)

Preheat the oven to 425°F. Line a large jellyroll the saltine crackers.
In a medium saucepan, melt the butter and brown sugar together and bring to a boil. Boil for 5 minutes. Remove from the heat and pour over the crackers, covering them evenly. Put the jellyroll pan into the oven and watch closely. Bake for 3 to 5 minutes, or until just bubbly. Remove from the oven and pour the chocolate chips over the crackers. When the chips melt a bit, spread them over the crackers with a knife. Transfer the pan to the freezer for 15 to 20 minutes, or until completely cold. They will form one big sheet. Break up into pieces. Store in an airtight container and I keep it in the frig, just because.