I have a favorite recipe that calls for lots of butter and brown sugar on top of crackers. They call for saltines, but over the years I have substituted with Club, and graham crackers. Now-a-days I use all three in the pan so that everybody gets the one they want. I usually put nonpareils on my section but the last time I made them I hunted through the cupboard.
I tried peppermint bits, toffee, and cutting up caramels. And left a small portion plain.
All good.
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