Leaves on this Family Tree

Saturday, December 17, 2011

Christmas Crack

This is really called Saltine Toffee. However, the first time I heard of it, the blogger called it Christmas Crack because she couldn't get enough. Now, I know what she means.
Our 1st recipe didn't come out quite right . . . we cooked the butter and brown sugar too long. The husband wanted to toss it out. Not me, I wanted an  idea of how it tasted . . WOW! I can't wait to see what it tastes like made correctly. I will probably be found sitting in my happy guarding a bag of this and threatening anyone who comes with in arms reach.
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Christmas Crack
aka Saltine Toffee

Prep Time: 15 minutes                Total Time: 15 minutes

Ingredients:

  • 1.5 sleeves of saltine crackers
  • 1 stick (4 oz) butter
  • 1 cup packed brown sugar
  • 2 cups chocolate chips
1. Preheat the oven to 350 degrees. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. Arrange the crackers in a single layer on the baking sheet so that there are no empty spaces in between them. Crush any remaining crackers into small crumbs and set aside for now.

3. 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.

4. 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 one minute.

5. 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 an offset spatula or 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.

6. Refrigerate the pan to set the toffee and chocolate for about 30 minutes. Once set, break into small uneven pieces by hand, and enjoy! Store uneaten saltine toffee in an airtight container for up to a week.

2 comments:

  1. Sounds yummy! I will have to try this. Merry Christmas!

    ReplyDelete
  2. That does sound yummy. I might just have to try it, too. I wanted to make some candy, but... It doesn't look like that's going to happen. I might try this though. Thanks for posting the recipe. Merry Christmas!!

    ReplyDelete

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