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Add a photoThis is a super easy and addictively good recipe. The ingredients might sound a wee bit odd, but don't let that fool you! This is a keeper and we make it every Christmas! And of course whenever we have the craving for something decadently sweet! Enjoy!
Ingredients
- 2 sticks butter
- 1 cup sugar
- 1 tube of saltine crackers
- 12 oz. package of semi-sweet chocolate chips
- optional...slivered almonds, granola, crushed candy canes, or any other item you might like as a topping on your toffee. My kids prefer it without any topping.
- tin foil
- 12 X 14 size jelly roll pan
Directions
- Preheat oven to 375 degrees.
- Line the jelly roll pan with one sheet of tin foil, so that the foil goes up over the sides. You want the melted butter/sugar to stay inside the foil and not leak out into the pan.
- Line the foil with saltine crackers to cover the entire pan, leaving no gaps between the crackers. You should use almost the entire tube of crackers depending on the size of your pan.
- Over medium high heat, melt the butter in a saucepan.
- Once butter has melted, add one cup sugar.
- Stir constantly, until the mixture become bubbly and frothy.
- Pour mixture over crackers. Use a spatula to spread the mixture to cover all the crackers.
- Bake for 8-10 minutes, until golden brown.
- Remove and then use a fork to straighten out all the crackers so there are no gaps between the crackers.
- Pour chocolate chips over crackers, use spatula to spread the chips over the crackers. The chips will melt from the heat of the crackers, just keep spreading with the spatula till all the chips are melted completely.
- Add topping if you desire.
- Refrigerate for 4 or more hours till hardened.
- Remove foil from bottom and break into pieces and Enjoy!
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