christmas candy, holiday baking, chocolate, saltines, toffee
- Cooking spray
- 35 to 40 saltine crackers
- 2 sticks (1 cup) butter
- 1 cup light brown sugar
- 8 ounces semisweet chocolate chips (about 1 1/3 cups).
Preheat the oven to 425 degrees F.
Line 1 large or 2 small sheet pans with aluminum foil, spray with nonstick spray (or butter them generously!) and arrange the saltines salt-side down in a single layer. In a medium saucepan, melt the butter and brown sugar together and boil until it turns a caramel color, about 5-10 minutes. Stir the mixture together often to make sure it doesn’t burn. Remove from the heat and pour over the crackers, covering them evenly.
Put the sheet pan into the oven and bake for 3 to 5 minutes, or until the caramel is slightly bubbly, watching carefully. Remove from the oven and pour the chocolate chips over the crackers. When the chips melt a bit, spread them over the crackers with a knife or offset spatula (like the ones you use to frost a cake).
Transfer the pan to the freezer for 15 to 20 minutes, or until completely cold. They will form one big sheet. Break up into pieces. Store in an airtight container.
Recipe adapted from Home Cooking with Trisha Yearwood