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Categories:Viewed: 24 - Published at: a year ago
Ingredients
- 12 wheat thins crackers, I only use Stoned Wheat Thins (amount varies, depending on how big your cookie sheet is)
- 1 cup butter
- 1 cup brown sugar
- 2 cups semi-sweet chocolate chips
- 23 cup sunflower seeds, roasted and salted
Method
- Preheat oven to 400F Line a cookie sheet with tin foil (I use the nonstick kind).
- Arrange Stoned Wheat Thins to cover entire bottom of tray.
- Heat butter and brown sugar in small pot on medium heat.
- Bring just to a boil, stirring often.
- Pour evenly over crackers.
- Bake for 5 minutes immediately after adding hot butter mixture.
- Once removed from oven, immediately sprinkle chocolate chips on top.
- Wait a couple of minutes and spread melted chocolate over baked crackers.
- Sprinkle sunflower seeds over chocolate right away so they will stick.
- Let cool and put tray in fridge.
- After about an hour or two (when solid), break into "chunks" and serve.
- Store in fridge.
