Sunday, December 15, 2013

Saltine Toffee - aka Christmas Crack

I made these last year for our neighbor gifts, in fact, I'm pretty sure I might be making these again.  These are delicious!  I had a few people request the recipe after delivering them.  People, nor I, could believe they were made with Saltine Crackers.  They're seriously amazing!  These are so, so easy to make and perfect for neighbor gifts, party treats or just to have around the house during the holidays.

What it looks like in the pan when it's ready to break apart.

After the pieces were all broken apart.

I also made some with a mixture of milk chocolate and white chocolate, topped off w/ crushed peanuts and crushed m&m's.

If you want to use as holiday gifts, place a few in each bag, throw in a few holiday m&m's, tie w/ festive ribbon and place a "Happy Holidays" label.  Perfect! 

YUMMY! (I doubled the recipe to make this much)

Saltine Toffee - aka Christmas Crack

  • 40 saltine crackers – salted tops ( about 1 sleeve)
  • 1 cup butter
  • ¾- 1 cup brown sugar
  • 12 oz (or 2 cups) chocolate chips (You can also add in white chocolate chips)
  • 1 cup chopped peanuts or pecans (and/or crushed m&m's)
  1. Preheat oven for 400F.
  2. Line a 15x10 baking dish (or 2-9x13dishes) with parchment paper. Lay the saltine crackers evenly on the pan.
  3. In a saucepan, melt the butter and brown sugar. Bring to a boil and let it boil for 3 minutes. Do not stir it during this time.
  4. Pour the caramel evenly across the saltine crackers.
  5. Bake for 5-7 minutes. Remove the pan from the oven and sprinkle the chocolate chips across the toffee. Let them melt for a few minutes. Using a spatula, spread the melted chocolate evenly across the toffee.
  6. Sprinkle the chopped peanuts or pecans on the melted chocolate.
  7. Let the toffee and chocolate cool completely. Break the toffee into 2 inch bite size squares.
  8. To store, keep in an airtight container for 1 or 2 weeks or in the freezer for a couple months. Enjoy!!

Recipe adapted from: The Black Peppercorn

No comments: