Allow me to apologize for giving you this recipe. I am sorry. There – I’ve said it. When you find yourself pretending to make this for others and end up eating the entire pan by yourself, followed by a sugar-high-fueled trip to the grocery at 10PM to re-buy the ingredients to make yet another batch, you can remind yourself that I sort of warned you. And I apologized.
And when you wake up in the morning and your fingers are swollen like sausages and the scale screams in horror because you inhaled the aforementioned concoction of salt and sugar, please remember that I made this pitiful attempt at cautioning you.
This make-believe toffee is a favorite of anyone who has ever had the good fortune of tasting it. I make it every year during the holidays. I would make it more often, but I like to fit into my clothes the other 11 months. Call me crazy.
Salty and Sweet Toffee
Prep time: 15 minutes | Bake time: 5 minutes
- 1.5 sleeves of saltine crackers
- 1 stick (4 oz) butter
- 1 cup packed brown sugar
- 2 cups chocolate chips (white chocolate chips are my choice, but any flavor works)
- Preheat the oven to 350 degrees.
- Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
- Arrange the crackers in a single layer on the baking sheet so that there are no empty spaces in between them, salty side up.
- Crush any remaining crackers into small crumbs and set aside.
- Place the butter and brown sugar in a small saucepan over medium-high heat.
- Stir while the butter melts, and bring the mixture to a rolling boil.
- Once boiling, carefully pour the sugar-butter mixture over the crackers on the baking sheet in an even layer, trying to cover most of the crackers. If you miss some spots, don’t worry as the toffee will spread in the oven.
- Bake the toffee crackers at 350 degrees for five minutes, until the toffee is bubbling all over.
- Carefully remove the pan from the oven and allow to cool for five minutes.
- Sprinkle the chocolate chips on top of the hot toffee, and allow them to sit for one minute to soften and melt.
- Once softened, use a knife to spread the melted chocolate over the entire surface of the toffee in an even layer.
- While the chocolate is still sticky, sprinkle the top with the reserved crushed crackers or candy cane pieces or sprinkles or nuts or all four – I mean – why not, right?
- Refrigerate the pan to set the toffee and chocolate for about an hour.
- Once set, break into small uneven pieces by hand, and enjoy!
- Store uneaten saltine toffee in an airtight container for up to a week (there will never be leftovers, but…).