The Twelve Days of Cookies – Saltine Cracker Toffee
This is definitely an old favorite of mine. It takes all the will power I have not to eat the entire pan. In fact, as I sit here typing and staring at the crumbled up paper towel from the two I’ve already eaten I’m struggling not to run up to the kitchen and eat the rest. I’m so glad I only made one batch but at the same time, these are incredibly easy to make. They come together so quickly and clean up is a three-minute ordeal….at best. This is, however, if you choose to use the dishwasher to clean the baking sheet, measuring cup and spatula. If you wash by hand then I can’t help you. You may need to add another 4 minutes to your clean up time. The most grueling part is waiting for them to cool. The longest 20 minutes EVER.
I’ve seen this recipe so many times over the years and it’s always, pretty much, the same. Fabulous! Feel free to leave off the nuts or use another type of nut. I had some leftover pecans from Thanksgiving so I used them. Be careful to note I used salted saltine crackers and UNSALTED butter…you definitely don’t want to use both salted ingredients. Really, you don’t. Nothing good will come of it.
Before you make a batch, may I suggest you find a very good hiding place so you can hoard them all to yourself. Just sayin’.
Saltine Cracker Toffee
Makes approximately 40 depending on how you break them up
40 salted saltine crackers or enough to line the baking sheet
1 cup (2 sticks) unsalted butter
1 cup packed light brown sugar
2 cups semisweet chocolate chips
1 cup chopped pecans
Preheat oven to 400 degrees.
Line a baking sheet with parchment paper leaving a bit of overhang and line the sheet with saltines.
In a small saucepan, melt the butter and then add the light brown sugar stirring to combine. Bring the mixture to a boil and continue boiling for approximately 3 minutes or until the mixture is deep caramel in color. Pour the boiling mixture (please be careful!) onto the saltines and spread to cover evenly.
Bake the saltines in a 400 degree oven for 5 minutes. Remove from the oven and sprinkle chocolate chips over the saltines. Let the toffee sit for a few minutes to allow the chocolate to melt and then spread evenly over the toffee using an offset spatula or a butter knife. Sprinkle the chopped pecans on the chocolate and let cool completely.
Once the toffee has cooled break apart into pieces and store in an airtight container.