5-ingredient cracker toffee that's totally addictive and makes a great gift. Customize these for Valentine's Day or any other special day that deserves a treat!
I've known Kelly for several years but haven't met her in person yet. I am constantly amazed by the gorgeous desserts and snacks she creates and had the chance to make her cracker toffee recently. Unfortunately for me, I made them for a friend who is dairy-free and I had forgotten about her butter intolerance. She still kept the toffee and asked for the recipe so she could recreate these with a butter substitute.
Before I gave away the tin of toffee, I had to sample a bite (OK, maybe 3). The cracker toffee was wonderfully rich and chewy, and I was able to customize it with my favorite toppings. Since her family has food allergies, I wasn't able to add in any baking chips or candy pieces. Instead, I opted for sprinkles.
This toffee is so versatile - you can use whatever baking chips you like and top with whatever makes you happiest. Sky's the limit here. If you're still looking for something to bake or gift your sweetheart, I hope you'll consider Kelly's cracker toffee. It only takes 5 ingredients and a little bit of time.
- 30-40 saltine crackers (can substitute with graham crackers)
- 1 cup (2 sticks) unsalted butter
- 1 cup brown sugar, packed
- 2 cups baking chips of your choice (I used semi-sweet, but you can use milk, white, or flavored chips like peanut butter)
- Toppings of your choice (I used various sprinkles)
Preheat your oven to 350 degrees F. Line a standard 9"x13" pan with parchment paper and spray the top with cooking spray.
Line the bottom of the pan with the crackers of your choice and set aside.
In a small saucepan, melt the butter and brown sugar together on medium heat. Allow the mixture to come to a boil, stirring, occasionally. Turn the heat down to medium low and allow it to simmer for 3-4 minutes. Do not stir.
Immediately pour the hot sugar mixture over the crackers and use a spatula to evenly distribute it as needed. Bake in your preheated oven for 5-6 minutes.
Sprinkle the chocolate chips directly on top of the sugar mixture and place the pan back in the oven for another 90 seconds. Using a spatula, spread the melted chocolate so it covers the pan. Remove the pan from the oven and immediately top with your favorite topping.
Allow the crackers to set for at least 1 hour before serving. Once cooled, break the toffee into pieces and serve.
Toffee should be stored in an airtight container at room temperature and will keep for about 2 weeks.
Yield: One 9"x13" pan; about 30 pieces of toffee
Source: Life Made Sweeter