Saltine toffee | Living the Country Life
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Saltine toffee

December 12, 2014

There's a recipe for saltine cracker toffee that has been making the rounds on Facebook lately. My friend Cara posted it, and said, "Neeeeed." We had her family over for dinner last night, so I decided to give it a try for dessert.

I'm happy to report that it turned out great! The only thing I didn't like is that it stuck to the foil like crazy, and those of us with fillings in our teeth do NOT want to bite into a chunk of foil. The next time I make these (and there WILL be a next time), I will either butter the foil, or maybe use parchment paper instead. I also recommend keeping these in the fridge, because otherwise they are just too sticky. The best thing about this recipe is that I have all of these things in my pantry at all times, so now I have a quick snack I can make anytime!

I also made the slow cooker mac and cheese recipe that has been posted all over Facebook lately. It wasn't blog-worthy. It tasted really good, but it looked kind of awful, and it basically turned to spackle once the slow cooker was turned off. You win some, you lose some. The tenderloins I made were a hit, so overall, dinner was good, and Cara was happy!

Saltine toffee

1 1/2 sleeves saltine crackers
1 cup butter
1 cup brown sugar, packed
12-oz. bag chocolate chips (I used semi-sweet)

Preheat oven to 400 degrees. Line a jellyroll pan or cookie sheet with sides with foil, so the foil comes up over the sides. (See my notes above about the stickiness issue, and consider greasing the foil or using parchment paper.) Spread crackers out to cover the foil (see photos below).

Melt butter over medium-high heat, and add brown sugar. Stir until dissolved. Bring to a boil and boil for 3 minutes without stirring. Pour over crackers.

Bake in preheated oven for 5 minutes. Remove from oven and immediately top with chocolate chips. After a few minutes when they have melted, use a spatula or scraper to spread the melted chocolate around.

Cool completely, and refrigerate until cold. Lift bars from pan using foil and place on cutting board. Cut into pieces and store in the refrigerator.

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