One thing that makes me really excited about moving back to my home region is getting to celebrate Mardi Gras again. I am all about it.
I love king cake. Those of you that went to my wedding might recall that we had a king cake wedding cake.
This is a different take on the king cake, but it is utterly delicious.
There is this slight mix of sweet and salty that I love. I am not sure this will last long in our fridge.
Note: I tried to make my own colored sugar. The purple ended up looking more black, but it still tasted just fine. I will mix the colored sugar differently next time.
40-42 saltine crackers
1 cup unsalted butter
1 cup brown sugar packed
1/2 tsp. cinnamon
1 tsp. vanilla extract
12 oz. white chocolate chips
green decorative sugar
yellow decorative sugar
purple decorative sugar
1. Preheat oven to 375 degrees F. Lightly spray a cookie sheet with cooking spray.
2. Place saltine crackers side by side on the cookie sheet. Set aside.
3. Combine butter, brown sugar, and cinnamon in a large saucepan. Bring to a boil over medium-high heat. Boil for 3 minutes, stirring constantly. Remove from heat and stir in vanilla.
4. Pour the mixture evenly over the crackers. (Be careful that your crackers do not move all around on the sheet. Rearrange as necessary.)
5. Bake for 5 minutes.
6. Remove from oven. Top with 12 oz. white chocolate chips. Let rest 5 minutes. Use a spoon to spread the melted white chocolate evenly over the crackers.
7. Decorate the top with green, yellow and purple decorative sugars.
8. Cool in the freezer for 30 minutes.
9. Break into pieces, removing from the sheet. (I used a wooden spoon to go under the candy and pull up to break.) Store in the refrigerator in a ziplock bag or airtight container.