christmas candy, holiday baking, chocolate, saltines, toffee
Ingredients
- 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).
Instructions
- 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
Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!
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