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RecipeNLG
Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Heavy-gauge roasting pan with rack — turkey, rib roast, pan gravy
Stand ribs upright — fit more racks in smoker or grill
Record your recipes and experiments — organized cooking journal
Flat rack for canning in any large pot — no need for dedicated canner
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Heavy-gauge roasting pan with rack — turkey, rib roast, pan gravy
Stand ribs upright — fit more racks in smoker or grill
Record your recipes and experiments — organized cooking journal
Flat rack for canning in any large pot — no need for dedicated canner
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Preheat oven to 350 F. Line a cookie sheet with tin foil, and use a little pat from the stick of butter to lightly grease the foil. Line the cookie sheet with the Saltine crackers, making sure they touch one another. Don't worry if part of the sheet is empty. Place the butter and sugar in a heavy bottom, non-stick coated medium saucepan, over high heat. Stir constantly for five minutes with a silicone spatula. Turn off the heat, add the vanilla, and stir until incorporated. Carefully pour the mixture over the crackers, and use the spatula to spread the mixture out evenly. Bake for 5 minutes. Remove the cookie sheet from the oven. Use a fork to push all of the crackers back together. Sprinkle the mini chocolate morsels over the crackers and allow to rest for 5 minutes. Use a cake spatula or silicone spatula to spread the melted chocolate over the crackers. Toss on the sprinkles. Allow to rest for several hours until the chocolate has hardened, or place the cookie sheet in the fridge or freezer to quicken the process. Break the "crack" into small to medium size irregular pieces. Store in an airtight container.