Ingredients
2 1/2 cups miniature round buttery crackers
3/4 cup butter
3/4 cup firmly packed brown sugar
2 cups milk chocolate morsels
Chopped pecans (optional)
Rainbow candy sprinkles (optional)
Method
Sources
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Achievable elevated desserts — laminated doughs, cakes, custards
Candy kit — thermometer, silicone molds, dipping tools, recipes
1.5mm copper — ultimate thermal responsiveness for delicate sauces
Instant-read thermometer — essential for any technique requiring precise temperature control
Unlined copper for rapid evaporation — perfect jams and preserves
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Place crackers in a lightly greased aluminum foil-lined 12- x 9-inch pan. Bring butter and brown sugar to a boil in a medium saucepan, stirring constantly; cook, stirring often, 3 minutes. Pour mixture over crackers. Bake at 350° for 5 minutes. Turn oven off. Sprinkle crackers with chocolate morsels, and let stand in oven 3 minutes or until chocolate melts. Spread melted chocolate evenly over crackers. Top with pecans or candy sprinkles, if desired. Cool and break into pieces. Store in refrigerator. Note: For testing purposes only, we used Mini Ritz crackers.