Salty, sweet and oh, so good

-A A +A
By Mary Alice Holt


Merry Christmas. Boy, do I have a Christmas present for you. After years of wondering if I’ve gotten my loved ones the right thing and second-guessing myself, I know this is the best present you will ever get. Alicia Roades of Elizabethtown is sharing this recipe that she got about five years ago from a male coworker. When I first read it, I was intrigued just because it appeared to be so easy. After trying it, I was hooked because it was so good. Alicia said she didn’t care if I shared it or not, she just wanted me to find the recipe a “good home.” Alicia, I’m happy to report that this recipe will have many “good homes” now. Mary Alice Holt can be reached at (270) 505-1751 or at maholt@thenewsenterprise.com.   TEXAS CRUNCH OR CRACKER CANDY 1 cup real butter 1 cup brown sugar 1 sleeve of saltine crackers 1 12-ounce bag peanut butter chips (or 10 oz. which is what I found) 1 12-ounce bag milk chocolate chips Utensils: 1 small cooking pot 1 cookie sheet 1 fork 1 sheet of aluminum foil Place the butter and brown sugar in a pot on the stove over medium heat. Let them boil six minutes from the point of boiling. DO NOT stir the mixture. Preheat oven to 350 degrees Cover the cookie sheet with aluminum foil. Line the cookie sheet completely with the saltine crackers. Pour the butter/brown sugar mixture over the crackers, covering completely. It will not cover evenly. Place the cookie sheet in the oven for four minutes. Upon removal from the oven, spread the peanut butter and milk chocolate chips over the crackers with a fork until they are completely melted. Let the entire cookie sheet cool for at least 3 hours. It is best if placed in a refrigerator or a very cool area overnight. Break into uneven pieces and serve. Note: You can mix up the toppings in any way you want; try white chocolate chips, semi-sweet chocolate chips, cinnamon chips, Heath Bar crunch, butterscotch chips, chopped nuts, whatever. Alicia says this is a great way to use up partially used bags of various chips too. Just throw them in all together. You can’t go wrong. WE WANT YOUR RECIPES

Send your recipe to: Best Recipe, The News-Enterprise, 408 W. Dixie Ave., Elizabethtown, KY 42701; or e-mail it to maholt@thenewsenterprise.com; or fax it to Mary Alice Holt at 769-6965. Include your name, address and phone number and tell something about the history of the recipe. If possible, include a photo of yourself.