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Archive for the ‘sweets’ Category

It’s mid-December and you know what what means! My sisters are home from college! My middle sister, Emily, came home late on Wednesday night and we decided to cook a few things up on Thursday.

Emily decided to make one of her holiday favorites, Cracker Toffee! This thing goes by a few different names, so you might call it something else: saltine toffee, white trash toffee, etc. etc.

It starts out with a sleeve of club crackers spread out in a single layer on a foil lined cookie sheet.

Then comes the cooking of the caramel. Melt together one cup butter and one cup brown sugar in a saucepan and bring to a boil over medium-high heat.

Let it melt and cook over medium heat until bubbly and gaining the consistency of caramel. Make sure to keep stirring so it doesn’t burn or stick!

After everything melted and ready, quickly pour the melted toffee over the layer of crackers.

It looks awesome. Then spread out the toffee over all of the crackers.

In a 350 oven, stick the cookie sheet in and let the caramel and crackers cook and solidify for about 8-10 minutes.

After the cooked toffee and crackers come out of the oven, you spread chocolate chips all over the top. Make sure that this is done pretty quickly after you take the toffee out of the oven to make sure they all melt!

After they’re on the toffee, give it a second and then use a spatula and spread out the chips as they melt to cover all of the sugar and crackers. After the chocolate is melted and spread out, sprinkle the Heath bar pieces all over the toffee. Stick it in the fridge and let it cool down and totally solidify for a few hours. You really could top this with almost anything.: candy cane pieces, more chunks of chocolate, coconut!

YUM! Seriously this stuff is so good. Sweet, salty, chocolatey. Cheap, simple, delicious. What more could you ask for?

Thanks for making me treats, Em!

 

Cracker Toffee

  • 2 sticks butter
  • 1 cup packed brown sugar
  • 1 12 oz bag of chocolate chips
  • 1 sleeve club crackers or saltines, whatever cracker you prefer
  • 20 crushed up mini Heath Bars

Heat oven to 350. Spread the crackers out over a foil-lined cookie sheet.

Melt together butter and brown sugar in a saucepan over medium-high heat and bring to a boil. Stir continuously until the mixture is thickened.

Pour the caramel mixture over the crackers and spread out to cover all of them. Place cookie sheet in oven and cook for 5-7 minutes. Keep an eye on it and make sure it doesn’t burn!

After it comes out of the oven, sprinkle the bag of chocolate chips over the toffee. Let it melt for a minute or two and spread out to cover all of the toffee.

Sprinkle the crumbled toffee pieces over the top and place in the fridge for several hours until hardened. Break into pieces and enjoy!

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Thanks to my lovely friend Julie over at Table for Two, I signed up yesterday for The Great Food Blogger Cookie Swap. What better way to try out some new cookies and share with new blogger friends?!

Now I just need to think of what cookies I’ll send out to three other bloggers. Something new and creative? Or a classic recipe? We shall see. Either way, I am excited to participate in my first real blogging event!

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