19 May, 2012

saltine toffee

This is such an oldie, but such a goodie!  I hadn't made these in years.  I saw the recipe again today and I and remembered how easy and delicious they are. Most all recipes for these call for light brown sugar.  I use dark brown sugar for most every recipe that calls for brown sugar.  It's just the right thing to do in my opinion. You can also use milk chocolate instead of semi-sweet if you'd like. These are extremely addictive so consider yourself forewarned.  

saltine crackers (i like Keebler Zesta)  to cover large jelly roll pan
1 c. butter
  • 1 cup brown sugar (dark or light)
  • 1- 1 1/2 c.  semisweet chocolate chips
  • non stick spray

  • Heat the oven to 425.
Line the jelly-roll pan with aluminum foil, spray with nonstick spray and arrange the saltines in a single layer.

In a saucepan, melt the butter and brown sugar together boiling for about 5 minutes. Remove from the heat and spread over the crackers, try to cover them all evenly.
Place into the oven and bake for 2 to 4 minutes, or until just bubbly, watch 'em carefully.  Remove and pour the chocolate chips over the crackers. When the chips start to melt, spread them over the crackers with a knife or spatula.

Put  the pan to the freezer for about 20 min. until they set up.  They will form one big sheet. Break 'em up into pieces.  Yum!

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