Friday, February 24, 2012

Saltine Toffee

     This stuff.... there are hardly words to describe how delicious this little treat is!

     Several years ago we were gathered at my grandparents house in Riverside, CA preparing a holiday meal together when my uncle told us about this little dessert/treat he was going to make us. He said that his friend brought it to work one day and it was so addicting and everyone loved it, so he got the recipe to make for us. We were all excited... until we heard the ingredients: saltine crackers mixed with chocolate and a caramely sauce. Now, the chocolate and caramel sauce sounded great... but we were all a little skeptical about it being paired with saltine crackers. But, we told him we'd give it a shot.

     Boy oh boy were we ever so wrong. This is seriously addicting. We all pretty much stuffed ourselves with this rich and tasty treat that we weren't really too hungry when dinner came around. Whoops!

     Now, years later, I remembered the recipe and wanted to try it again, when I searched online for it... everyone was referring to it as "crack" because of how addicting it is... which made me laugh. It is pretty addicting. Therefore, you must go try it! It's super simple and easy to make with very few steps for a super big tasting treat! So, go, right now, and find these items to make this... I'll wait.

30-50 saltine crackers, depending upon how large your cookie sheet is, I used 48 for my large pan
1 C butter (add another 1/4 C if you are using more than 40 crackers)
1 C brown sugar (again, more if you're making a larger batch)
2 C semisweet chocolate chips
*optional: add crushed nuts to the top, or even crushed pretzels would be good... but I'm a purist, just chocolate for me please!

Preheat oven to 400°.

Line cookie sheet with foil and allow extra to fold over the edges for easy clean up.

Line the foil with the saltine crackers, covering the whole sheet, allowing for no space between each.

I have a Paula Dean Jelly Roll pan which is something like 12x17

In a saucepan, allow your butter to melt and add your sugar. Bring to a boil, and boil for 3 minutes, stirring continuously. Reduce heat and continue to simmer for a few minutes more until thickened.
**Be SUPER careful on this step. This is turning into a caramel type sauce and if you touch even a tiny bit it WILL burn you... I say this from multiple experiences. 

Pour this mixture over your crackers, taking care to try and make sure that it is evenly distributed. You don't want to leave any poor cracker out of this step, or you'll hurt its feelings.

Bake this for 5-6 minutes and remove from oven. Sprinkle the crackers with chocolate chips. Let sit for 1 minute or so (to allow the chocolate to get soft and melty), and then, using an offset spatula, spread the chocolate over the top to evenly coat.
**Again, if you do not have an offset spatula... GET ONE! They're not expensive at all, and it will make your cooking life so much easier. I have used it for SO many things.

If you're using nuts or pretzels, now is the time to add them, while the chocolate is still warm and not hardened.

Allow to cool completely. I let it cool on the counter for a while, 30 minutes or so, and then put it in the fridge to further cool down.

Take it out, break it into pieces and enjoy!
Break it into toffee type pices, on the diagonal, etc. This last time I went to break it into pieces and they just all came apart in the squares of the cracker, which worked perfectly fine too.

Recipe Courtesy of: My Uncle's friend, unknown to me, but super awesome for having this great recipe!


Sandra Rose Hughes said...

Mmmm! I remember you bringing this for Christmas. It was really tasty!

Meg said...

Thanks sister! I hope it was! I'm pretty addicted!

Post a Comment