SALTINE CRACKERS NUTRITION RECIPES

Steps:

• In small bowl, whisk water, yeast, and sugar. Let stand until foamy, about 5 minutes. Meanwhile, combine flour, salt, and baking soda in bowl of stand mixer fitted with dough hook. Add butter, oil, and yeast mixture and beat on low speed, scraping bowl occasionally, until dough becomes smooth elastic mass around hook, about 10 minutes. Lightly grease large bowl. Turn dough out onto work surface and knead into tight ball. Place in bowl and turn to coat with oil, then cover with clean kitchen towel and let stand in draft-free spot until doubled in size, about 1 hour.  Position oven racks in top and bottom thirds of oven and heat oven to 300°F. Turn dough out onto clean work surface. Quarter dough; then, working with 2 pieces at a time, place each on large cookie sheet and pat into rectangle, then roll into 1/16-inch-thick rectangle. Sprinkle Maldon salt on top, crushing into smaller bits with fingers. Gently run rolling pin over salt. Using dough cutter with fluted blade, trim edges, then cut dough into 1/2-inch squares. Trimmings can be left on pan for snacking. Using fork, poke each square twice. Bake, rotating positions of pans halfway through, until set and dry to touch but pale, about 5 minutes. Reduce oven temperature to 250°F. Bake, rotating positions of pans halfway through, until golden brown and crisp, 25 to 35 minutes. Let cool completely on sheets on wire racks. While first batch is baking, repeat rolling, trimming, and cutting with remaining 2 pieces of dough.

Steps:

• Preheat the oven to 425 degrees F. Line 1 large or 2 small jelly-roll pans with aluminum foil, spray with nonstick spray and arrange the saltines salt-side down in a single layer. In a medium saucepan, melt the butter and brown sugar together and boil until it turns a caramel color, a few minutes. Remove from the heat and pour over the crackers, covering them evenly. Put the jelly-roll pan into the oven and bake for 3 to 5 minutes, or until just bubbly, watching carefully. Remove from the oven and pour the chocolate chips over the crackers. When the chips melt a bit, spread them over the crackers with a knife. Transfer the pan to the freezer for 15 to 20 minutes, or until completely cold. They will form one big sheet. Break up into pieces. Store in an airtight container.