Candied Lemons: CRACK by Jess Trujillo

Jess brings in this recipe and it is gone in two shakes of a lambs tail. It's a delicious but odd combination of items. I never would have thought saltines could turn into the most loved recipe at Taschen but it most definitely is.

Crack

Ingredients:

Saltine Crackers (40 per pan)

2 sticks of butter

1 cup of golden or light brown sugar

11.5 ounces milk chocolate chips

Rainbow sprinkles

Directions:

Preheat oven to 350

Find a cookie sheet that will hold a grid of exactly 5x8 saltine crackers. This is the most important thing - if you have less than this your crack with be gummy if you have more than this it will spread too thin and burn and your kitchen will smell awful, really awful.

Line the cookie sheet with foil and spray the foil with Pam or other cooking spray.

Place saltine crackers in the 5x8 grid.

Boil the butter and brown sugar in a small saucepan. The mixture should be foamy and frothy.

Pour the mixture evenly on top of the crackers.

Bake in oven for 12 minutes.

Remove pan from oven and cover evenly in chocolate chips. Don't put it back in the oven! I did this once and started a fire. And my kitchen smelled awful.

Let the chocolate chips get melty on the crackers. Use the back of a spatula or something flat to spread the melting chocolate evenly over the pan.

Before the chocolate hardens cover everything in sprinkles! You can substitute pretty much anything for the sprinkles like chopped pecans or peppermint or anything that will get stuck in melting chocolate.