The came out ok-

Messy business- I accidentally burned the first batch of sugar. Second try was good- but the sugar and the butter stayed seperate and never really came together in one mix.

Poured it over the crackers- and cooking it made the sugar carmelize- melted the chips and then put them in the fridge.

Some of them stayed kinda sticky- some did not. They are very sweet and good but not very attractive- not company worthy anyway. :)

It's something I'll play with- but for a first try it was ok.

I think I'll grab a picture- maybe someone who knows can tell me if they are supposed to look like that? LOL

I also have crack cooling at the moment. My waistline thanks you all. I did use fat free crackers though so that should count for something, right? Right?

The tray came out of the oven bubbly and caramelly (yep, I'm making up words). Still, it wasn't quite hot enough to melt the chips, which I might add were a combination of chocolate and butterscotch. I'm crazy that way. Also, I should mention that I added a dash of vanilla to the butter/sugar concoction. It just seemed like the thing to do.

Anyway... after struggling with the spreading of said chips, I ended up throwing the whole thing back in the oven, chips and all, for an additional couple of minutes. At this point, the chips spread like frosting.

I'll give an update when they have cooled. They should go nicely with the baked ziti I am preparing. Matthew is damn lucky that one of us can cook. :)

You may want to back off the pain pills before trying this. It looks to be a little tricky. I was on Oxycodine for a while before my surgery, so I know....

The guys at work would tease that I was on Oxycandy :rolleyes: :D .....

LOL- I did this too- I sprinkled on the chips and melted them in the oven- spread much better that way!

Can you post a pic (I will tonight) so I can compare?

Well, it's a matter of whether I can get a chance to get batteries for my camera before we finish eating them. ;)

They cooled nicely and broke apart similar to peanut brittle. My only problem is that I lined the cookie sheet with aluminum foil and didn't grease it first, so it was a little bit of a struggle to separate the two.

Also, I was kind of hoping that they would be something that could sit out but they get pretty messy to eat if they aren't cold. Still, yummy as sin.

Neph, you mentioned that the butter and sugar never really came together. I think that may have been a temperature thing. I let mine come to a boil first and it seemed to work well. Once chilled, they almost have the consistency of an english toffee, just not quite as hard.

Oh, and I dusted them with cinnamon afterwards, just because it seemed like the thing to do. :)

My butter t'would not boil without dire consequences to the brown sugar. Should I have melted and boiled the butter first, then added the sugar?

Methinks fudge is on the agenda next.

Perhaps. I let the butter melt over a medium heat until there was probably a half inch of melted butter in the pot, then added the brown sugar, stirring somewhat frequently. The whole concoction came to a boil soon after and I let it continue for a minute or two before pouring.

Might be worth another try. These things are to die for and I would have no apprehension about serving them to guests, other than the fact that there would be less for me to consume. :)

I would serve them based on taste- but I still need to work on appearance.

Nephy, did you use a double-boiler?

:blush: No- what is that?