Saltine Cracker Toffee - sweet & savory
Warning: These sweet and savory treats are super addictive. Make them at your own risk.
These make for a wonderful last minute gift using few basic ingredients that might already be in your pantry. These went as gifts to friends too along with the boozy Alton Brown inspired fruit cake and mulled wine.
We had friends over during Christmas. I made this drool inducing saltine cracker toffees just before they came and I let these chill in the fridge overnight. The next day while I was packing some to put into gift bags that I was taking to a Christmas dinner invitation, I told them to help themselves to some and immediately followed it up with "... don't eat the pretty looking ones" and they obliged.
Funny part was that they did not mind at all and picked out the 'unpretty' looking ones.. as if that was the normal thing to do! I was almost ashamed when I realized how much I harass my friends and family when it comes to taking photos. My family, of course, has no choice. And I have some absolutely wonderful friends! Period!
- Saltine crackers - 1 sleeve
- Butter - 2 sticks/1 Cup
- Brown Sugar - 1 Cup
- Chocolate Chips - 2 1/2 Cups
- Toppings of your choice - M&Ms, mini chocolate chip, chopped toasted nuts etc
- Half teaspoonful of kosher salt (optional)
Preheat oven to 400 F. Line a cookie sheet with parchment paper and arrange the saltine cookies in a single layer on it. Keep it aside.
In a saucepan melt the butter and brown sugar. Give it a gentle stir. Bring to a boil and let it boil, untouched for exactly 3 minutes. Take it off the heat and pour it over the saltine crackers evenly. Stick it in the oven for exactly 5 minutes. Take it out and sprinkle the chocolate chips evenly on the toffee layer and put it back in the oven for another minute to help it melt. Take it out and using a spatula spread it evenly.
Alternatively, you can melt the chocolate chips in the microwave and spread it on the slightly hardened toffee layer while its still hot.
Sprinkle toppings of your choice (add little salt as well if you like) and stick the baking sheet in the fridge and let it chill for at least 2 hours.
Break into small pieces. Start munching.
Store leftovers (if any) in an airtight container for up to 10 days.
Recipe adapted from - Sallysbakingaddiction