I mentioned this quick and easy candy, with only a handful of ingredients, that we made in my IMK post for December. I followed Sally’s recipe but did not include the peanut butter. Though I am sure that would be really good, next time I will try that version. She also made hers pretty by sprinkling M&M’s on top.
Detailed recipe is shown below following the pictures.
boiling the butter and sugar
Line a rimmed baking sheet with saltine crackers pour boiling hot sugar over the crackers and bake
when it is still hot right out of the oven sprinkle with chocolate chips
With a very light hand, gently spread with a rubber spatula
This is what it looks like from underneath, Evie thought it was cool
When cool and brittle break it up into pieces.
- One sleeve salted Saltine crackers (about 35-40 crackers)
- 1 cup (230g) unsalted butter
- 1 cup (200g) packed dark or light brown sugar
- 2 and ½ cups (450g) semi-sweet, (or milk if you prefer)
- Preheat oven to 400°F (204°C). Generously spray a half-sheet pan with cooking spray or line with a silicone baking mat or parchment paper. Arrange crackers on top as you can see in the above picture. Set aside.
- Stirring lightly, bring butter and brown sugar to a boil in a large saucepan over medium heat. As it begins to boil, leave it alone without stirring for 3 minutes. Pour boiling mixture evenly over crackers, then bake for 5 minutes.
- Take the pan out of the oven and immediately sprinkle chocolate chips on top, then return the pan to the oven for 1 minute to help chocolate chips melt. Remove from the oven and spread chocolate chips into one melted chocolate layer.
- Refrigerate toffee for 2 hours. Once set, break into pieces.
Sally’s Make ahead tip: This toffee tastes wonderful for up to 2 weeks, so make it ahead and keep it covered tightly in the refrigerator. It did last that long fine. It freezes well too, up to 2-3 months. Thaw overnight in the refrigerator then enjoy.