Ridiculously Good Cracker Toffee (12 Weeks of Christmas Cookies - Week 11)

The richness of buttery English toffee, the smooth silkiness of melted chocolate...the crunchiness of Saltines? This is one ridiculously good treat that has to be tasted to be believed! 

Can you believe there are only one week left of the 12 Weeks of Christmas Cookies link party? When we started, back in October, Christmas seemed so far away - and now I'm rushing to buy presents, planning for parties, and making last-minute holiday plans. Things always get so busy this time of year, so I like to have a few quick, simple recipes on hand to fill up my Christmas cookie tray, make a great-tasting gift, or even just satisfy a sudden sweet craving. This recipe is a perfect choice for all of those needs!

Although I've seen this treat before, it was Jenna, of Blessed Roots, who finally convinced me to try it - her pictures looked so appetizing and her step-by-step photos made it look so easy. I made a half batch, since there are only two of us in this house (and that's a lot of butter for two people!) but my husband and I both regretted that decision after the first taste. I can tell this will be one of my go-to recipes for the holiday season; I'm already planning on bringing some to a potluck next week!

If you're like me (and Jenna, apparently!) and don't usually keep crackers in the house, this recipe is more than enough incentive to go out and buy them. I made our version with dark brown sugar and dark chocolate for extra richness (and because that's what we had on hand!) but you could certainly use light sugar (the original recipe uses Sucanat, for a healthier alternative) and semi-sweet or even milk chocolate.

Because I like to experiment, I tried a few different versions, using Club crackers, Saltines, and graham crackers. I also tested a variety of toppings on each: coconut, chopped pecans, and coarse salt. Matt preferred the graham cracker version (which, with coconut, was surprisingly reminiscent of last week's Seven Layer Bars!), while I was a fan of the Saltines. Our favorite topping was coconut, with coarse salt a close second. Of course, with this much butter and brown sugar, they'd be incredibly delicious no matter what you put on them!

Chocolate Cracker Toffee 
from this recipe at Blessed Roots

1 cup (2 sticks) butter, unsalted
1 cup brown sugar or Sucanat
1 sleeve Saltine or Club crackers (you may need more, or less, to cover the bottom of your dish)
1 (12-ounce) bag semi-sweet or dark chocolate chips (about 1 1/2 - 2 cups)
1 cup chopped nuts or shredded coconut (optional)

Preheat oven to 400°F. Line a 10x15-inch sheet pan with foil and butter the foil generously (I find it's easier to butter the foil before you put it in the pan, to prevent tearing). Set aside.

In a small saucepan, melt butter and brown sugar over medium heat. Stir constantly until butter is melted and mixture becomes uniform and is ready to boil (this may take a few minutes). Bring mixture to a steady boil. Once mixture is boiling, set a timer for 3 minutes and then walk away. Do not stir the mixture for the next three minutes - this step is important! You can use this time to lay your crackers in a single layer in the prepared baking pan and prepare your toppings.

When the 3 minutes have passed and your crackers are ready, remove the caramel from the heat and pour over the top. Use a knife or the back of a spoon to spread the mixture evenly over the crackers. Bake for 5 minutes until the edges begin to bubble and mixture has thickened.

Sprinkle the chocolate chips over the still-hot mixture and wait a couple of minutes for them to melt. Use your knife or spoon from earlier to spread the chocolate evenly over the toffee. Next, scatter your chosen toppings over the chocolate while still melted, and gently press them into the chocolate.

Place in the refrigerator for a couple of hours. When chocolate is not longer shiny and the mixture has hardened, remove from the foil and break into pieces. Congratulate yourself for making something so tasty!


This post has been shared at:
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