Saltine Toffee

I started my Christmas baking marathon off with this recipe.  I’d never made it before, but have seen it on many blogs so my expectations for it to be delicious were high.  It did not disappoint!  I’m sure it will be one of the first treats to disappear off the cookie trays!  I love the salty and sweet combo!

Chocolate Caramel Crackers, aka: Saltine Toffee, aka: Crack

{Source:  Smitten Kitchen, but I’ve seen the recipe all over the place}

approximately 40 Saltine crackers or crackers of your choice
1 cup (2 sticks) unsalted butter, cut into a few large pieces
1 cup packed light brown sugar
A big pinch of sea salt – optional
1/2 teaspoon pure vanilla extract
1 1/2 cups semi-sweet chocolate chips
1 cup toasted chopped almonds, pecans, walnuts or a nut of your choice – optional

Preheat the oven to 350°F. Line an 11-by-17-inch baking sheet completely with foil, and then line the base of the foil with parchment paper, cut to fit.

Line the bottom of the baking sheet with crackers, covering all parts.

In a medium heavy-duty saucepan, melt the butter and brown sugar together, and stir it over medium heat until it begins to boil. Once it has begun boiling, let it bubble for three more minutes, stirring it well. It will thicken a bit as it cooks. Remove from the heat and add the salt and vanilla, and then quickly pour it over the crackers. You’ll want to spread it quickly, as it will begin to set as soon as it is poured.

Bake the caramel-covered crackers for 15 minutes, watching carefully as it will bubble and the corners might darken too quickly and/or burn. You can reduce the heat if you see this happening.

Remove from oven and immediately cover with chocolate chips. Let stand five minutes, and then spread them evenly across the caramel. An offset spatula works great here. If you’re using them, sprinkle the chocolate with toasted chopped nuts.

Once completely cool — break it into pieces and store it in a container. It should keep for a week.


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