Prep 15 mins
Cook 10 mins
These are great and you can usually find the ingredients already in the house.
- 1 (16 ounce) box saltine crackers, you won't need the whole box
- 1 cup butter
- 1 cup packed brown sugar
- 1 1⁄2 cups chocolate chips
- 1 cup finely chopped pecans
- Heat oven to 350°F.
- Line a cookie sheet with foil.
- Arrange crackers snugly in a single layer, filling the sheet completely, about 40 crackers.
- In a saucepan, melt the butter over medium-low heat.
- Add the brown sugar and mix well.
- Pour the butter mixture evenly over crackers, spreading as necessary.
- Bake 8-10 minutes, or until the butter is bubbly.
- Remove the sheet from the oven and sprinkle chocolate chips over the crackers.
- When the chips have softened, spread them over the crackers with a knife.
- Sprinkle immediately with the nuts.
- Let the cookies cool 5-10 minutes before cutting between the individual cookies with a spatula.
- Remove them to a plate, keeping them in a single layer.
- If you don't remove them while they are still warm, they will stick to the foil.
My cousin has made this recipe a few times. It is so simple, but soooo good!! At first I was unsure...saltines? Don''t worry, it tastes fantastic!
Although I am not Jewish, I'm always looking for desserts to take to seders with friends who are kind enough to invite me. I make this recipe with unsalted matzo and it is always a huge hit. I call it Mazel Toffee.
I was looking for a new toffee recipe because I am having trouble with the one I usually make and came across this one. It turned out great! I will be using for gifts for my husbands coworkers. I let the butter and sugar just come to a boil and had no problem with the butter separating. I put in fridge and then the freezer (I was in a hurry) for a bit and then broke into pieces and had no trouble peeling it off of the aluminum foil. Very yummy, I am trying no to eat it all myself. I am going to try the graham cracker version too.