AKA: crack
Most times in baking, you have to put in a good bit of time/effort to achieve results this scrumptious. Fortunately (or maybe unfortunately!) these saltine toffee bars are so easy and quick to make, you can feed your addiction anytime.
Saltine Toffee Bars
Ingredients:
1-1/2 sleeves of saltine crackers
1 stick (1/2 cup) butter
1 cup packed brown sugar
2 cups chocolate chips
Method:
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. Crush a few remaining crackers into small crumbs, to be used as topping, and set aside for now.
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.
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.
1 stick (1/2 cup) butter
1 cup packed brown sugar
2 cups chocolate chips
Method:
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. Crush a few remaining crackers into small crumbs, to be used as topping, and set aside for now.
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 one minute.
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, chopped nuts, sprinkles or any combination of the three.
Top the bars with nuts, crushed crackers, even sprinkles! |
Topped with yellow and orange sprinkles, they're perfect for Fall/Halloween parties! |
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.
Just don't blame me if you find yourself addicted! |
What an awesome idea. These bars look delicious!
ReplyDeleteOne of my friend's mom used to make these for us all of the time when we were in high school. Now I make them, especially at Christmas. You are totally right at how addicting they are!
ReplyDeleteOk... those look impossibly easy! I'll have to give them a try!
ReplyDeleteFinally, a recipe I've made for years! I guess Hubbs didn't remember Christmases past. I'm always so in awe of your talents, but it is nice to know oldies are goodies too! Thanks.
ReplyDeleteFinally, a recipe I've made for years! I guess Hubbs didn't remember Christmases past. I'm always so in awe of your talents, but it is nice to know oldies are goodies too! Thanks.
ReplyDeleteFinally, a recipe I've made for years! I guess Hubbs didn't remember Christmases past. I'm always so in awe of your talents, but it is nice to know oldies are goodies too! Thanks.
ReplyDeleteWow...it looks so delish....thanks for the recipe...I'm your newest follower....
ReplyDeleteSweet Indulgent Hugs,
Honey B
Wow...it looks so delish....thanks for the recipe...I'm your newest follower....
ReplyDeleteSweet Indulgent Hugs,
Honey B
We made them and they were eaten really quick. So delicious.
ReplyDeleteI had forgotten about this recipe, but they are really good- addictive like you say!
ReplyDelete