Saltines, caramel, chocolate. These 3 things will keep you opening the refrigerator door all through the wee hours of the night. Breaking off a piece and trying to finish it before you make your way back to bed.
This is a childhood recipe that has found its way into my adult life, and even on a few of my menus! It’s one of those retro recipes that makes the most out of the humble saltine cracker. My mom has a few of these 70s dinner party recipes, and this one in particular was always a crowd-pleaser growing up.
You may think the name of this is a bit funny, but that’s because when I was a kid I actually thought it was called ‘All My Roca,’ like it was ALL MINE. When in reality, the name of it was a thrifty version of Almond Roca, you know, similar to the toffee-like candy bought in tins. I guess I never made the connection for several reasons, one of them being that my mom never put almonds on them. So, you can see my confusion here.
Makes 1 sheet pan
- 1 sleeve saltine crackers
- 1 cup unsalted butter
- 1 cup brown sugar
- 1 ½ cups chocolate chips
- Line a sheet pan with aluminum foil and place a single layer of crackers on the bottom.
- Combine butter and sugar in a saucepan and bring to a simmer, whisking.
- Pour over crackers and bake at 350°F for 8-10 minutes.
- Once out of the oven, sprinkle chocolate chips over top immediately.
- Wait until chips are warm and melty before spreading with a spatula.
- Put in the fridge.
- Once cold, you can break into pieces!