Before I tried this recipe I was skeptical. I mean how could saltines ever turn into toffee? Well I’m a skeptic no more. This really is a wonderful treat that keeps well in the fridge and actually seems to taste better after a few days.
Cook time: 10 Min Prep time: 20 Min Serves: Many
35 35 saltine crackers
1/2 c (1 stick) butter
1/2 c firmly packed light brown sugar
8 (8 squares) semi-sweet baking chocolate, chopped (you can also use 8 oz. of chocolate chips)
1 c chopped walnuts or pecans
1. Preheat oven to 400°F. Line a 15x10x1-inch baking pan with foil or parchment paper. Place saltines in even rows on lined baking pan.
2. Melt butter and sugar in saucepan over medium heat. Continue cook on medium-high heat until butter is completely melted and mixture is well blended, stirring frequently. Bring to boil; boil 3 min. without stirring. Spread evenly over crackers. (Note: this is the only tricky part. A friend advised that if you use a full cup of butter it’s much easier to spread but I’ve stuck to the 1/2 cup measure).
3. Bake for 7 minutes. Remove from oven and sprinkle with chopped chocolate or chips is using and allow to stand about 5 minutes so chocolate can melt.
4. Spread melted chocolate evenly over ingredients in pan; sprinkle with nuts. Cool and break into pieces. Store pieces in refrigerator.