I’m a couple of days behind in posting my 12 days of cookies. So for today’s Saltine Toffee I’m just going to do a quick post.
I remember my mom making Saltine Toffee a few times. It is so much easier than I thought it was! The hardest part is was waiting for the butter and brown sugar to boil.
saltine crackers (enough to cover a cookie sheet)
1 cup (2 sticks) butter
1 cup packed brown sugar
12 ounce bag of semi-sweet chocolate chips
Preheat oven to 425 degrees. Line a cookie sheet with aluminum foil. Lay the crackers in a single layer on the cookie sheet.
In a medium sauce pan over medium heat melt the butter and brown sugar together and bring to a boil. Boil for five minutes.
Remove from heat and pour caramel mixture over the crackers. Spread with a wooden spoon if needed. Bake for 4-5 minutes or until bubbly.
Remove from oven and sprinkle with chocolate chips. When the chips begin to melt spread over the crackers with a spoon to cover. Chill for at for two hours. (I chilled mine overnight.) Store in an air tight container.
There is something about the salty sweet that this toffee has! You get the sweetness of the brown sugar and chocolate but also the saltiness of the cracker.
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