Saltine Toffee

This Saltine Toffee could not be easier to throw together and you only really need four ingredients! I found the recipe on Dessert for Two & you can find the original recipe HERE.

Start by covering a baking sheet with tinfoil.

Cover the baking sheet with saltine crackers, with the salt side down. The original recipe recommends using a baking sheet that fits 6x4 crackers, mine fit 5x8 crackers and it worked out fine - I do suggest staying within that cracker range though!

In a small saucepan over medium heat, bring 5 tablespoons of butter and 1/2 cup of brown sugar to a rolling boil.

Once the butter/sugar combination comes to a boil, remove it from the heat and immediately pour it over the layer of crackers. You may need to use a spoon or a spatula to make sure it is evenly distributed.

Put the baking sheet it in the oven for 5 minutes at 350 degrees Fahrenheit - the toffee should be bubbling.

As soon as the toffee comes out of the oven pour 1 cup of semi-sweet chocolate chips over the top of it.

Once the chocolate has had a minute to melt, spread it over the toffee with a spoon or spatula.

I crushed up some remaining saltines and sprinkled them over the top of the toffee and then sprinkled a bit of SKOR on top as well, you could do the same or you could sprinkle anything else over the top of the toffee (I'm thinking of putting pecans on top next time...) BUT you could also just leave the top bare - it's really up to you!

Let the toffee solidify in the fridge for at least 20 minutes. Use a butter knife to cut the toffee into pieces or you could use your hands to break the toffee if you want the pieces to look a little rougher. And that's it!! Enjoy!

SALTINE TOFFEE
ingredients
24-40 Saltine crackers (depending on the size baking sheet you use)
5 tablespoons butter
1/2 cup brown sugar
1 cup semi-sweet chocolate chips

directions
1. Line a baking sheet with tinfoil. Cover the base of the baking sheet with saltine crackers, with the salt side down.
2. In a small saucepan over medium heat, bring butter and brown sugar to a rolling boil. Immediately after removing the saucepan from the heat pour the butter/sugar combination over the top of the crackers as evenly as possible.
3. Place the toffee in the oven at 350 degrees Fahrenheit for 5 minutes, until the toffee is bubbling. Remove the toffee from the oven and pour the chocolate chips over the top of the toffee. After the chocolate chips have melted spread them over the top of the toffee using a spoon or a spatula.
4. Put the toffee in the fridge for at least 20 minutes to solidify. Once it's congealed, use a butter knife or your hands to break up the toffee into pieces.

Have a great Thursday!