I am a big fan of toffee. I recently heard someone at church say she “didn’t really care for toffee,” and it was incomprehensible to me.

Heath or Skor bars are among my favorites. If I splurge on a Blizzard or other similar ice cream treat, I am usually trying to decide between Heath or peanut butter cup flavor. My boyfriend’s kids make Christmas goodie trays every year, and it is a toss-up between the peanut butter balls and the toffee for me as far as what my favorite is. (More to come on their Christmas goodie trays soon.) If this sounds like you, you will probably love these bars. Along with the peppermint popcorn from last week, cracker toffee is one of my top three favorite treats that I make.

The recipe only has four to five ingredients, depending on whether or not you use nuts for a garnish, and they may be things you already have in your pantry. Another plus is that the recipe doesn’t take a lot of time; you can easily have a delicious Christmas candy ready in only about fifteen minutes.

A little secret of mine: the crumbs left over in the bottom of the pan or the storage bucket taste fabulous on vanilla ice cream. Oh my.

Cracker Toffee

Ingredients:

• 1 sleeve of soda crackers or matzo or graham crackers
• 1/2 pound butter
• 3/4 cup brown sugar
• 2 cups semi-sweet chocolate chips
• 3/4 cup chopped nuts

Directions:

1. Line a 10 x 15 inch cookie sheet or jelly roll pan with foil. Spray lightly with cooking spray. Arrange crackers in a single layer on the pan, with no gaps and no overlapping. (Tip: Exactly one sleeve of Saltines fits in my 10 x 15 pan. I have not tried matzo or graham crackers, so I don’t know how many of those fit.) Set aside. Preheat oven to 425 degrees.
2. Melt butter in a medium saucepan over medium heat. Stir in sugar and bring to a low boil. Continue boiling, stirring constantly to prevent burning, for three minutes. The mixture will transform and get foamy and then kind of caramel-y.

   

   

   

   

3. After three minutes of boiling, immediately pour the sugar mixture evenly over the arranged crackers. If needed, use a heat-proof spatula to spread to the edges and corners. (Tip: Some of the crackers floated and overlapped a little, so I used a skewer to slide them back into place. It probably doesn’t really matter, but that’s what I did.)

   

   

4. Bake at 425 degrees for five minutes. The sugar mixture will have become kind of dry looking and should have soaked into the crackers.
5. Remove from oven and sprinkle chocolate chips evenly over the top of the crackers. Turn off the oven and set the pan back in the oven for 2-3 minutes until the chocolate chips have become glossy. Use a spatula or spoon to spread the melted chocolate evenly over the toffee. If desired, sprinkle chopped nuts over the top of the chocolate and press lightly. (Tip: I used a small amount of slivered almonds as topping for one of my batches. You can also toast the almonds and chop them more finely or use another nut you prefer.)

   

   

   

6. Set aside to cool until chocolate has hardened. If you want to speed things along, put the pan in the refrigerator.
7. Once set, remove the foil and toffee from the pan and cut or break into pieces. Store in an airtight container at room temperature or in the refrigerator.

   

   

8. (Tip: The toffee and crumbs taste fantastic on their own and wonderful broken up into a bowl of vanilla ice cream. Yum.)

   

   

   

   Source: Allrecipes

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Category: Candy, Christmas, Desserts Tags: Christmas candy, cracker toffee, easy toffee, saltine toffee, toffee

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