Recipe and photograph contributed by Vegan Mos.
Preparation time: 10 minutes
Cooking Time: 10 minutes
- • 36 saltine crackers (1 sleeve)
- • 1 cup non-dairy butter
- • 1 cup packed light brown sugar
- • 1/2 teaspoon vanilla extract
- • 2 cups dairy-free semi-sweet chocolate chips
- • 1/2 cup orange and black sprinkles (or colored edible beads)
Preheat oven to 350F. Line baking sheet with aluminum foil and lightly spray with non-stick spray.
Place saltines, salty side up on the prepared pan. Set aside.
In a saucepan, boil the butter and sugar for two minutes over medium-high heat, stirring constantly. Remove from heat and stir in the vanilla extract.
Pour mixture over the crackers, making sure they all get covered. Bake in preheated oven for five minutes.
Remove from oven and cover with the chocolate chips. As the chips begin to melt, spread the chocolate evenly over the crackers. You can place the pan back in the oven for a minute or so to help them melt faster.
Sprinkle the sprinkles or colored beads on top of the melted chocolate.
Cool slightly and then transfer onto wax paper to cool completely.
Once cooled, separate into individual bars and serve. Store leftovers (if there are any) in an airtight container.