I love, love, love this recipe. It’s actually adapted from the matza version that I make over Passover, but works perfectly all year round with Saltines. I chose to use the unsalted Saltines this time, since I already had them in stock, but salted crackers work too. It’s a fantastic goodie to bring as a gift, and is super easy to make.
Gather all of the ingredients. (I just realized my box of Saltines is in Spanish!)
Line a baking sheet fitted with a Silpat mat with the Saltines. Fit as many as possible on the tray. * If you do not have a Silpat mat, line your baking sheet with Aluminum foil, or you will be scrubbing until forever *
In a medium saucepan, over medium heat, melt 1 cup firmly packed light brown sugar with 1 stick (1/2 cup) unsalted butter.
Bring to a boil.
Pour the boiling mixture over the Saltines, spread evenly with spatula.
Place pan in a pre-heated over at 375 degree F for 5 minutes, until the mixture is bubbly.
Remove the tray from the oven and spread 1 cup of semi-sweet chocolate chips on top. Allow the chocolate to sit on the warm crackers for around 5 minutes. The residual heat will melt the chocolate.
Evenly spread the melted chocolate over the crackers with a spatula. At this point you can add things like chopped nuts, marshmallows, sprinkles, etc. but I think they taste best with just chocolate and toffee. Place the tray in the freezer and allow it to harden completely.
Break the large pieces up and take a bite! Betcha’ can’t eat just one….
For a printer friend version click here: Chocolate Toffee Crackers.htm
Happy Baking!
xoxo,
Ali
