Tuesday, December 28, 2021

Cracker Toffee

Our oven was on the fritz for a few weeks from the day before Thanksgiving until about a week and a half ago.  Two oven parts later, it was finally fixed and I was eager to get back to baking!  The first thing I chose to make was a homemade toffee recipe since I knew I had all of the ingredients on hand.  I used this recipe, but I didn't do any extra toppings-- I just left mine plain.  


Ingredients:

-saltine crackers (about a sleeve)

-1 c. butter (2 sticks)

-1 c. brown sugar

-10 oz. chocolate chips (about a cup and a half) 


Instructions:

1. Preheat oven to 350* Fahrenheit.  Place parchment paper on a cookie sheet with a rim. 

2. In a medium pot, melt the butter and brown sugar together. 

3. Lay out the saltine crackers in a single layer on the parchment paper covered cookie sheet. 

4. In the medium pot, bring the butter and brown sugar to a boil, and continue boiling for 2 to 3 minutes, stirring constantly. 

5. Pour the butter mixture over the saltine crackers and spread to cover all of the crackers.  

6. Bake in the oven for 5 minutes.  

7. Once removed from the oven, sprinkle chocolate chips over the top and let sit for 5 minutes. 

8. After 5 minutes, spread chocolate chips with a rubber spatula or mixing spoon to evenly cover all of the toffee.  

9. Place in fridge or freezer to set.  

10.  Once cooled, break into bite-sized pieces.  I've cooled this both ways (in fridge and in freezer) and placing in the fridge makes for a much easier time when it comes to breaking toffee into pieces.  Store extra pieces in the fridge. 

11. Enjoy!


Here's some of the steps in pictures. 

Preheat oven to 350* Fahrenheit.  Place parchment paper on a cookie sheet with a rim. In a medium pot, melt the butter and brown sugar together.


Lay out the saltine crackers in a single layer on the parchment paper covered cookie sheet. 


In the medium pot, bring the butter and brown sugar to a boil, and continue boiling for 2 to 3 minutes, stirring constantly. Pour the butter mixture over the saltine crackers and spread to cover all of the crackers.  Bake in the oven for 5 minutes.


Once removed from the oven, sprinkle chocolate chips over the top and let sit for 5 minutes. 




After 5 minutes, spread chocolate chips with a rubber spatula or mixing spoon to evenly cover all of the toffee.  



Place in fridge or freezer to set.  Once cooled, break into bite-sized pieces.  I've cooled this both ways (in fridge and in freezer) and placing in the fridge makes for a much easier time when it comes to breaking toffee into pieces.  Enjoy!
Store extra pieces in the fridge.


Until Next Time,

Much Love, Reba




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