My stepmom made these for Christmas, and they were such a
hit I decided to make them for the Super Bowl. They are easy to make, ready in
under an hour, and the salty-sweet combo is unbeatable. They last for over a
week, although mine barely lasted a day!
Ingredients
- 1.5 sleeves of saltine crackers
- 1 stick (4 oz) butter
- 1 cup packed brown sugar
- 2 cups chocolate chips
- ½ cup chopped nuts (optional)
Directions
1. Preheat the oven to 350 degrees. Prepare a baking
sheet by lining it with aluminum foil and spraying the foil with nonstick
cooking spray.
2. Arrange the crackers in a single layer on the
baking sheet so that there are no empty spaces in between them. Crush any
remaining crackers into small crumbs and set aside for now.
3. Place the butter and brown sugar in a small
saucepan over medium-high heat. Stir while the butter melts, and bring the
mixture to a rolling boil. Once boiling, carefully pour the sugar-butter
mixture over the crackers on the baking sheet in an even layer, trying to cover
most of the crackers. If you miss some spots, don’t worry as the toffee will spread
in the oven.
4. Bake the toffee crackers at 350 degrees for five
minutes, until the toffee is bubbling all over. Carefully remove the pan from
the oven and allow to cool for one minute.
5. Sprinkle the chocolate chips on top of the hot
toffee, and allow them to sit for one minute to soften and melt. Once softened,
use an offset spatula or knife to spread the melted chocolate over the entire
surface of the toffee in an even layer. While the chocolate is still sticky,
sprinkle the top with the reserved crushed crackers and nuts.
6. Refrigerate the pan to set the toffee and
chocolate for about 30 minutes. Once set, break into small uneven pieces by
hand, and enjoy! Store uneaten saltine toffee in an airtight container for up
to a week.
From About.com.
