Chocolate Saratogas.
Chocolate Saratogas are the contribution of Mrs. Frank H. Miller, daughter of former Senator from Missouri Edward V. Long, to the Congressional Club Cookbook (1993 Edition). There is a tradition of crackers with chocolate in the South, but I have no idea why these are called “Saratoga” chocolates. Being sited in Saratoga Springs, NY, birthplace of the potato chip, of course I had to try them. They are like Heath bars, with a pleasant chew you could probably eliminate by tempering the sugar to a higher temperature. Makes 25 or more Chocolate Saratogas.
Ingredients:
Saltine crackers
1 c unsalted butter
1 c dark brown sugar
1 12-oz. pkg. semisweet chocolate morsels
Method: preheat oven to 400 degrees. Line a 10×13 inch baking pan with parchment paper, including sides. Cover the bottom of the pan with individual saltine crackers, side by side but not overlapping. Melt butter in saucepan and add sugar. Bring to a low boil, stir until sugar is melting, then continue to cook 3 more minutes until the mixture is nicely caramelized. Pour over the crackers, tilting the pan to evenly distribute the caramel. Bake in 400 degree oven for 5 minutes then sprinkle the chocolate chips over the top. When chocolate is softened use a spatula to evenly spread it on the top.
The Congressional Club Cookbook, a gift from my sister.
Cool to room temperature then cut into squares. I initially tried cutting along the border of the crackers but found it didn’t matter; Mrs. Miller says this recipe should make 50 servings which mean you’ll be cutting each saltine in half. Chill in the baking pan until serving; I found the bottom is slightly tacky so the pieces will stick together but can be separated for erving,
