Tuesday, May 25, 2010

Saltine Toffee


Well, as promised... some more sweet treats.
Unfortunately, I will be unable to post as many of my bake sale creations, as intended. Because, in the whirlwind of activity that week, I seem to have missed taking some vital shots needed to create the posts I wanted to do. Darn it! But, it will just have to be an excuse to make some of them again.
In the meantime, I give you this insanely delicious & ridiculously addictive saltine toffee. Over Christmas, we received a box of cookies that contained some of this mentioned toffee. I dug around that box, until I found every last morsel of it. Man, it was good!
Since then, I've thought about making some myself. I didn't have the recipe. But, I knew it was made with saltines. So, I did a quick goggle search & found a recipe here. It seemed like a breeze to make, yet looked so gourmet, that I knew it would be a perfect item to make for the bake sale.
You can modify the recipe to your tastes. I would imagine it would be amazing made with bittersweet chocolate, instead of the semi-sweet {or, a combo of both}...topped with chopped pecans, walnuts, or shaved white chocolate. You can be creative here.

To begin, preheat the oven to 350 degrees. Line a half sheet pan with foil & coat it with non-stick cooking spray.
Next, you will need 1 1/2 sleeves of salted saltine crackers. Lay the crackers out onto the sheet pan, in an even layer, filling in any gaps with broken pieces. You will have some crackers leftover. Set them aside for now.

Heat 1 1/2 sticks of unsalted butter & 1 1/2 cups {packed} brown sugar in a saucepan, over medium heat, stirring occasionally, until the mixture comes to a boil.

Pour the toffee over the crackers, then use a spatula to smooth it out over the entire surface. Transfer to the oven & bake for about 5 minutes, or until the toffee is bubbling all over. Remove the pan from the oven & let it cool for 1 minute.

Sprinkle 2 cups of semi-sweet chocolate chips over the hot toffee & let them sit for a minute, or two, until they have begun to soften & melt.
Use a spatula to spread the melted chocolate evenly over the toffee. Take the reserved crackers & crumble them over the chocolate while it is still soft.

Chill the pan, until the toffee & chocolate are set {about 30 minutes}. Break it up into small pieces & serve. The toffee can be stored in an airtight container {chilled, or in a cool, dry spot} for up to one week.

Saltine Toffee

Adapted from Elizabeth LaBau, via About.com
Makes 1 half sheet pan of toffee

1 1/2 sleeves of salted saltine crackers
1 1/2 sticks of unsalted butter
1 1/2 cups {packed} dark brown sugar
2 cups semi-sweet chocolate chips

Preheat the oven to 350 degrees. Line a half sheet pan with foil & coat it with non-stick cooking spray.
Lay the crackers out onto the sheet pan, in an even layer, filling in any gaps with broken pieces. You will have some crackers left over. Set them aside for now.
Heat the butter & brown sugar in a saucepan, over medium heat, stirring occasionally, until the mixture comes to a boil. Pour the toffee over the crackers, then use a spatula to smooth it out over the entire surface. Transfer to the oven & bake for about 5 minutes, or until the toffee is bubbling all over. Remove the pan from the oven & let it cool for 1 minute.
Sprinkle the chocolate chips over the hot toffee & let them sit for a minute, or two, until they have begun to soften & melt. Use a spatula to spread the melted chocolate evenly over the toffee. Take the reserved crackers & crumble them over the chocolate while it is still soft.
Chill the pan, until the toffee & chocolate are set {about 30 minutes}. Break it up into small pieces & serve. The toffee can be stored
in an airtight container {chilled, or in a cool, dry spot} for up to one week.
Click here for the printable recipe.

10 comments:

Karen said...

I've eaten this before, but have never made it. YUM!

Jessi said...

This was so good. I can't believe I've never run across a recipe like this before. So simple to make and yet turns out delicious. I love it and have stumbled it and sent it to several of my friends who are already trying it out, too. So good.

(Oh, and hi, I'm Jessi....I read your blog but don't think I've commented before now, lol.)

kate said...

Thanks Jessi! So glad you liked it :)

Linda said...

I've made this before, except instead of sprinkling reserved cracker crumbs over chocolate layer, I sprinkled finely chopped almonds. It was great. Thanks for posting this recipe.

She'saPistol said...

I've made the same thing but with graham crackers as the base. You can use a serrated knife such as a steak knife to cut the crackers to fit your pan.

tryityoumightlikeit said...

This looks delicious and so easy. I love the combination of salt with chocolate.

Kristen said...

Made this tonight -- I linked to your recipe on my blog! Thanks for the recipe!

Cindy Warming said...

Just found your blog via my 26 year old daughter. I've been making this recipe for my kids since she was 3. We know this as "You Won't Believe 'Ems." Saltine Toffee sounds so much better!

Patty Stone said...

Just made this with pretzels instead of crackers (needed to use up pretzels from Halloween) an.d white and reg choc almond bark (no choc chips). I sprinkled crushed pretzels and sprinkles on top. So far it looks good! Thanks for the recipe. I'll let u know how it tastes.



Patty Stone said...

Oh my goodness this was so very delicious! I shared it with three sets of neighbors and they all loved it! Now I will have to make it again and keep some for myself next time! Thank u so much!

Post a Comment