I pride myself on having pretty good self-control when it comes to eating. I definitely enjoy sweets and don’t deprive myself of too many things, I believe everything in moderation is a-okay. Believe me when I tell you that all of that self-control that I have goes out the window with this recipe. Last Christmas we had a couple over for dinner and Jackie brought this toffee with her as a little thank-you gift. I forgot about it, not sure how since my face was literally buried in that tin, until my co-worker Debby made it for salad bar. I just knew that I had to share it with all of you. I made my very own batch and successfully plowed through it. I had to take it to my Dad’s 60th birthday party this past weekend to get it out of my house. It is like crack and I couldn’t stop eating it.
I know that this recipe might not be new for some, but if you haven’t made it, you really should. It is so easy and would make a perfect gift for anyone
whose diet you want to sabotage who you love. All you do is line up some saltines, melt some butter and brown sugar, bake for a few minutes, and then smother it with chocolate. It hardens and turns into one magical bite. It is the perfect combination of sweet and salty, which in my opinion is a hard combo to beat. This will definitely become a regular on my holiday baking rotation and you better believe that I will be sneaking some for myself each year.
Saltine Toffee aka Christmas Crack
1 cup unsalted butter
1 cup brown sugar
2 cups semi-sweet chocolate chips
40 saltine crackers plus additional crumbs for the top
What you’ll do:
Preheat oven to 350ºF. Line a 15×10-inch jelly roll pan with foil and spray with non-stick spray. Lay a flat layer of crackers out on the foil. Set aside.
Over medium heat, melt the sugar and butter in a saucepan until a boil is reached. Reduce the heat and simmer, uncovered, for 5-6 minutes or until mixture is thickened and sugar is completely dissolved. Pour the mixture evenly over the crackers and spread to coat, if necessary. Bake for 8-10 minutes, or until the toffee becomes bubbly. Remove the pan from the oven, sprinkle on the chocolate chips, let them soften and melt, and then spread them into an even layer. (I found that popping the tray back into the oven for about a minute helped to speed up the process.) You can add nuts or cracker crumbs at this point before the chocolate hardens. Let cool and refrigerate until hardened. Break into pieces the size of your choice.
Source: A Southern Grace , introduced to me by Jackie Ryder & Deb Horneff