5-Ingredient Cracker Toffee
- Ready In:
- 27mins
- Ingredients:
- 5
- Yields:
-
40 pieces
- Serves:
- 40
ingredients
- 40 saltine crackers (I've used Ritz too, and graham crackers too for extra sweet candy. Add a pinch of salt over grahams!)
- 1 cup butter (2 sticks, I use salted)
- 1 cup dark brown sugar, packed
- 1 cup semi-sweet chocolate chips
- 1 cup pecans, chopped
directions
- Preheat the oven to 400 degrees.
- Line a cookie sheet with aluminum foil. I spray it with non-stick cooking spray like Pam to help with the sticking, and of course you can always use more butter. Place the crackers side by side on the tray forming a large rectangle. This will make the caramel and chocolate easier to spread.
- Over high heat, combine the butter and brown sugar in a saucepan. Stirring constantly, bring to a boil and cook for 3 minutes after boiling. Pour caramel mixture over crackers and spread evenly to the edges; I use an offset spatula for this.
- Bake for 5 minutes, pull out and sprinkle the chocolate chips evenly over the crackers. Bake for 3 minutes more, pull out and spread the softened chocolate chips evenly over the caramel.
- Change the oven setting to a high broil. Then sprinkle the pecans evenly over all and place back in the oven for up to a minute -- but you really have to stand by and watch since all broilers differ. Be careful or you will burn your nuts :).
- Chill in the freezer for 15 minutes or until set. Peel the foil away and break into pieces. Store in a covered, airtight container in the refrigerator.
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RECIPE SUBMITTED BY
Raquel Grinnell
Crownsville, Maryland
I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p>
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