Ingredients
1 cup butter (salted or unsalted)
1 cup packed brown sugar (light or dark)
40 salted saltine crackers
1 pkg chocolate chips (milk or semi-sweet)
Toppings such as nuts, M&Ms, sprinkles, crushed candy canes, etc. (optional)
Instructions
Preheat oven to 350°F. Line a 11x15 baking sheet with heavy-duty aluminum foil.
Spread the crackers out on the foil (5x8) in a single layer and fold up the edges of the foil to box in the crackers. Set aside.
In a small saucepan, melt the butter and brown sugar over medium Hight heat on the stovetop. Bring to a rolling boil. Reduce the heat to medium and continue to boil for 5 minutes exactly, (set a timer), stirring occasionally. Quickly pour over the crackers and spread to cover completely.
Bake for 5 minutes in the oven, or until bubbling so the toffee reaches its second boiling point and absorbs into the cracker. Turn off heat. Remove from the oven and immediately sprinkle the chocolate chips on top.
Let sate for 1-2 minutes or until the chocolate starts to look shiny and is soft enough to spread evenly over the toffee. If the chocolate is still not warm enough to spread after 4 minutes, place it back in the oven for a minute to help soften it.
Top with additional toppings if desired.
Chill in the refrigerator for about 2 hours to harden. Peel away the foil and break into pieces.
Hints:
If using regular foil, spray with non-stick cooking spray for easy removal.
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