Saltine Chocolate Scotcheroos

Saltine Chocolate Scotcheroos

3 sleeves Saltine crackers, processed into rough crumb, 1/3 cup reserved
8 Tbs. butter, melted
1 1/2 cups butterscotch sauce
1 1/2 cups butterscotch chips, 1/4 cup reserved
1 1/2 cups dark chocolate chips
1/3-1/2 cup heavy cream

Preheat the oven to 400 degrees.

Line a square baking dish with parchment paper.

In the bowl of a large food processor, pulse the crackers into a rough crumb. Remove 1/2 cup of the crumbs and set aside.
Add the melted butter and pulse until well combined.

Add the butterscotch sauce and pulse until smooth.

Add all but 1/4 cup of the butterscotch chips and barely process to mix in.

Transfer to the parchment-lined baking dish and bake for 15-20 minutes, until golden brown.

Meanwhile, in a small pot, combine the chocolate and cream and heat over low heat, stirring constantly, until smooth.

Slather the chocolate ganache over the baked and cooled saltine crust.

Sprinkle with remaining, reserved cracker crumbs and butterscotch chips.

Chill for several hours until fully set and hard.

Cut, slice, devour.

YUM 😋!