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This is a hands-down, far and away, off the charts favorite at our house.  I have a bigger problem with this stuff than I do with dark chocolate peanut butter cups from Trader Joe’s.  And that is saying a lot.  There is a reason I only make this at Christmas time.

One of the best parts is how stinkin’ easy it is.  I have no clue where this recipe originated, but it certainly wasn’t with me!  The original recipe called for Saltine crackers and brown sugar – but these slightly healthier ingredients work just as well.

Ingredients for Cracker Toffee

Easy Cracker Toffee

https://blessedrootsblog.wordpress.com

2 sticks of butter (ignore the fact that there is only one in the photo :))

1 cup of Sucanat (or brown sugar)

1 sleeve of Social Snackers crackers from Trader Joe’s (or saltines)

1 12 oz. bag of semi-sweet chocolate chips, or 1 1/2 cups

1 cup chopped nuts (optional)

1 Super cute baby eating empty butter box (optional)

Optional Ingredient

1.  Preheat your oven to 400 degrees.

2.  Line a 10 x 15 sheet pan with foil, and butter the foil.  (Tip: Use the wrappers from your sticks of butter)

3.  Melt butter and Sucanat in a small pan over medium heat, stirring constantly.  It takes a few minutes for the two to come together, so be patient.  I’ve put my pictures in there so you know what you are looking for:

Butter and Sucanat Starting to Melt

Butter and Sucanat Starting to Come Together

Butter and Sucanat Ready to Boil

4.  Once the caramel mixture is boiling, stop stirring and set the timer for 3 minutes.  Let it do its thing while you place 1 sleeve of crackers on the pan and chop the nuts if you are using them.

Boiling for 3 Minutes

Crackers on Buttered Foil

5.  After the 3 minutes is up, stir the caramel and pour it on top of the crackers.  Use an offset spatula (or a butter knife) to spread it around evenly and cover all the crackers.  Put it in the oven and bake for 5 minutes.

Fresh Out of the Oven

Sprinkle on the Chips

7.  Once the chips have melted, use your offset spatula to evenly spread the chocolate over the toffee.  Sprinkle on the chopped nuts, if you are using them, and gently press them into the chocolate.

8.  Place the pan in the refrigerator to harden.

Done!

9.  Once the chocolate has hardened (this will take several hours), break the toffee into pieces.  Try not to eat it all as you go.

I guarantee you will love this, and so will everyone you share it with – enjoy!

This recipe is shared with:

Sweet Tooth Friday with Alli-n-son

I’m Lovin’ It with Tidy Mom

Foodie Friday with Designs by Gollum

Sweets For a Saturday with Sweet As Sugar Cookies

Meatless Mondays with My Sweet and Savory

12 Days of Christmas Goodies with Mom’s Crazy Cooking

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