Side Pannel
Saltine Cracker English Toffee
Saltine Cracker English Toffee
- Recipe Submitted by Herb on 11/05/2014
Category: Holiday, Desserts, Chocolate
Ingredients List
- 40 saltine crackers
- 1 cup butter
- 1 cup brown sugar
- 2 cups milk chocolate chips
- 1 cup walnuts ( chopped )
Directions
1. Preheat oven to 400 degrees.
2. Line a large jelly roll pan (mine was 15x10") with aluminum foil and spray with non-stick cooking spray. Lay the saltine crackers evenly on the pan (I put mine really close together so that they were touching).
3. In a saucepan, melt the butter and brown sugar over medium heat. Bring it to a boil and let it boil for three minutes without stirring. After three minutes, pour the hot brown sugar mixture evenly over the saltine crackers.
4. Bake in the preheated oven for 5-7 minutes. Remove the pan from the oven and sprinkle the chocolate chips across the toffee. Let them melt for a couple of minutes and then use a spatula to spread the melted chocolate evenly across the toffee (like frosting).
5. Sprinkle chopped nuts on top of the melted chocolate. Let the toffee and chocolate cool completely (I put mine in the fridge to help it set up quickly). Break the toffee into bite-size pieces.
6. To store, keep in an air-tight container for 1-2 weeks or in the freezer for a couple of months.
2. Line a large jelly roll pan (mine was 15x10") with aluminum foil and spray with non-stick cooking spray. Lay the saltine crackers evenly on the pan (I put mine really close together so that they were touching).
3. In a saucepan, melt the butter and brown sugar over medium heat. Bring it to a boil and let it boil for three minutes without stirring. After three minutes, pour the hot brown sugar mixture evenly over the saltine crackers.
4. Bake in the preheated oven for 5-7 minutes. Remove the pan from the oven and sprinkle the chocolate chips across the toffee. Let them melt for a couple of minutes and then use a spatula to spread the melted chocolate evenly across the toffee (like frosting).
5. Sprinkle chopped nuts on top of the melted chocolate. Let the toffee and chocolate cool completely (I put mine in the fridge to help it set up quickly). Break the toffee into bite-size pieces.
6. To store, keep in an air-tight container for 1-2 weeks or in the freezer for a couple of months.
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