Makes 2 dozen pieces
We’ve seen this recipe with caramel and melted chocolate. Here is my updated, fun version with the addition of either Lotus butter (HELLO delicious) or traditional peanut butter. Both ways, scrumptious, easy, and a big hit.
24 saltine crackers
1 cup (2 sticks) margarine or butter
1 cup light brown sugar
1 teaspoon instant espresso powder
1 cup Lotus butter, cookie butter or smooth peanut butter
12 ounces semi-sweet chocolate, chopped
¾ cup chopped, salted nuts, toasted coconut, or other topping
Preheat oven to 375℉. Line a 9 x 13 inch baking sheet with foil, leaving a bit of overhang. Grease the foil. Line the pan with crackers, placing them side by side and breaking them to fit tightly.
In a small saucepan over medium heat, bring the margarine and sugar to a boil, stirring until the sugar dissolves. Boil for 4 minutes, stirring constantly. Remove from heat and stir in the espresso. Pour the mixture over the crackers and spread to cover.
Bake until the top bubbles, about 10 minutes. Dollop the Lotus butter in a few drops all over the top, then bake until it softens, about 1 minute. Remove from oven and with an off-set spatula spread the Lotus butter evenly over the top. Sprinkle with the chocolate and nuts or coconut. Cool completely, at least 30 minutes. Refrigerate uncovered until set, about 2 hours.
Cut into squares and serve.