Chocolate Saltine Toffee
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Ingredients
- Saltine Crackers
- 1 cup Brown Sugar
- 1 cup Butter
- 1 bag Semi-sweet Chocolate Chips (You can also do dark or milk...)
- splash Milk or Half/Half
- Pecans (Roughly Chopped)
Directions
| Preheat the oven to 400 degrees. | |
| Lay down foil and cover the bottom and sides of a baking dish. I've used both a 9x13 and a 8 inch square. Spray the foil with cooking spray to prevent candy from sticking. | |
| Lay down saltines on the bottom of the pan, covering up the bottom and breaking up crackers to fill any holes. | |
| Melt butter and brown sugar together on the stove, on medium heat, stirring constantly until the sugar is melted and the mixture begins to bubble and thicken. Once it thickly coats the back of a spoon, pour evenly over the saltines in the baking dish. **Do NOT try to taste the caramel. It is insanely hot and will burn you!! ** | |
| Once the caramel has been evenly distributed over the saltines, place into the oven, approximately 5-6 minutes and bake until the caramel is bubbly. | |
| While the mixture is baking, melt the chocolate. You can either melt it over a double boiler (using milk or half and half to get it spreadable) or in the microwave. If using the microwave, place chips in microwave safe bowl and heat on high for 30 seconds (NO MORE). Check consistency and continue microwaving on 30 second intervals until the chocolate starts to melt. For a spreadable consistency, add a splash of milk of half and half, stir and then melt for another 30 seconds. Once smooth and spreadable, STOP! | |
| Remove toffee from oven and pour chocolate over the top. Spread it out evenly and cover with chopped pecans, then let it cool. I usually put it in the fridge to get it nice and hard. | |
| Once the toffee has set, pull the foil up and remove the toffee from the dish in one piece. Cut into small pieces and serve! *I usually cut up some and then throw the rest of it in the freezer for snacks* |
