Wednesday, July 10, 2013

Chocolate Toffee Saltines


I'm going to switch it up tonight and share a sweet recipe. These are so good. Not healthy, but so good. I make toffee a lot during the holidays, but this was the first time I've made it with saltines. I loved how they turned out!



Preheat oven to 400 degrees and line a large rimmed baking sheet with aluminum foil.


Arrange the crackers, side by side, covering the entire baking sheet. I used these GF table crackers, but you could also use regular saltines.


Here comes the healthy part. Add 1 cup of butter & 1 cup of brown sugar to a saucepan.


Cook over medium heat until melted. Bring to a boil for 3 minutes.


Pour the melted butter & brown sugar over the crackers.


Use a spatula to spread the mixture over the crackers. Bake for 7 minutes.


While the toffee is baking, melt 1 bag of chocolate chips over medium heat.


Once the toffee has baked for 7 minutes, remove from oven and spoon the melted chocolate on top.


Use a spatula to spread the chocolate over the toffee. Place back in the oven to bake for another 3 minutes. Remove from the oven and let cool for about 10 minutes. Then refrigerate the entire baking sheet for 1 hour.


After refrigerating for 1 hour, remove and break the toffee into pieces.


Store in an air-tight container in the fridge. If they last that long!


Chocolate Toffee Saltines
  • 1 box of Glutino table crackers (or 1-2 stacks of saltines)
  • 1 cup unsalted butter
  • 1 cup brown sugar
  • 1 bag chocolate chips

Preheat oven to 400 degrees and line a large rimmed baking sheet with aluminum foil. Arrange the crackers, side by side, covering the entire baking sheet. Cook butter & brown sugar over medium heat until melted. Bring to a boil for 3 minutes. Pour the melted butter & brown sugar over the crackers. Use a spatula to spread the mixture over the crackers. Bake for 7 minutes. 

Melt 1 bag of chocolate chips over medium heat. Once the toffee has baked for 7 minutes, remove from oven and spoon the melted chocolate on top. Use a spatula to spread the chocolate over the toffee. Place back in the oven to bake for another 3 minutes. Remove from the oven and let cool for about 10 minutes. Then refrigerate the entire baking sheet for 1 hour. After refrigerating for 1 hour, remove and break the toffee into pieces. Store in an air-tight container in the fridge.


Recipe adapted from With Style & Grace.

No comments:

Post a Comment

nRelate