This is one crazy delicious toffee delight and soooo easy to make! I'm so glad I came upon this recipe in our local newspaper, The Northwest Herald!
A saltine cracker has always been one of life’s little pleasures for me whether spread with peanut butter, topped with a cheese slice or along with a bowl of soup but, I never would have imagined the lowly saltine cracker being exalted to a great party confection!
The combination of the salty cracker with the butter and brown sugar that turns into toffee and then topped with semi-sweet chocolate and toasted pecans is addictive for sure. The saltine renders an irresistible salt crunch to play off the buttery sweet toffee. What great cracker candy!
Saltine Toffee Crunch
1 cup butter
35 saltine crackers
1 cup packed dark brown sugar
1 package (12 ounces) semi-sweet chocolate chips, I used Ghirardelli’s
1 cup chopped pecans, toasted
Preheat oven to 400 degrees.
Line a 10” x 15” rimmed baking sheet with parchment paper, allowing for some overhang.
Melt butter in a large saucepan.
Brush parchment with a little butter.
Line up crackers on buttered parchment, touching but not overlapping.
Whisk brown sugar into remaining butter. Set over medium-high heat. Bring to a boil; boil thick, 2 minutes.
Pour evenly over crackers.
Place in 400-degree oven and bake until brown and bubbly, 10 minutes.
Carefully remove from oven.
Scatter molten surface with chocolate chips.
Let melt 5 minutes.
Use an offset spatula to spread chocolate.
Cast on nuts, gently press into chocolate.
Freeze until firm, 30 minutes.
Lift parchment by its overhang and set toffee (paper and all) on a cutting surface.
Slice into 18 squares, then into 36 triangles or break into chunks.
I’d call it “sin on a cracker!”
Be sure to enter my CSN Giveaway for a $35 gift certificate that I posted on December 17th!
Also, check out my friend, Linda’s blog, at My Kind of Cooking for her great recipes and cookbook giveaway!