Saltine cracker chocolate toffee candy – Quick, cheap, and delicious
You know when you see a recipe a few times and it looks good, but eh, doesn’t sound like it’d be as good as the creator seems to make it out?
And so you don’t make it, you don’t make it, you don’t make it, and then one day, you say “What the heck? Why not? I’ll try it.” and it turns out to be so awesome that you’re kicking yourself for not making it sooner?
Yep, that’s what this is like.
I’d seen it a few times, it looked cool, but meh, I’m not a huge toffee fan and I don’t make candy, and well, come on, crackers?? Eh.
But it’s delicious and sooooo easy to make.
And well, it’s awfully cheap, too. These are pictures from the third or fourth time I’d made it and you can see that I just took the chocolate scraps from almost empty bags of various kinds of chocolate. Normally I’d only use chocolate chips, but here, I even used unsweetened baking chips and chocolate chunks. It’s sweet enough overall that I didn’t even notice a difference.
I actually don’t know what exact recipe I used. After the first time, I kinda eyeballed it each time and went from there. Oops. But this one looks pretty close to where it likely started:
1 1/2 sleeves saltine crackers (sprinkle what ever doesn’t fit in the pan on top after)
1 – cup butter
1 – cup light brown sugar
1 – 12 oz package chocolate chips
Preheat oven to 400 degrees. Lay crackers in a flat layer in a 9×13 pan. Melt butter and sugar together and bring to a full boil. Boil for 3 minutes. Pour over crackers and bake for 5 minutes. Remove from oven, sprinkle on chocolate bits of whatever you prefer, and spread with a spatula. Crumble some crushed saltines over the top, or you can even use chopped nuts if that’s your thing.
Mommy’s Kitchen has some great step-by-step pictures, too, if you’re the type who likes to see what to expect every step of the way.
And really, the crackers are a huge surprise when it comes to the success. They soak up the sugar mixture nicely, leaving you with a slightly crispy, salty base covered in chocolate. If you want a more candy-like texture, let them cool and break into randomly sized pieces.
Good luck waiting that long, though. The only reason I got pictures of them like that is because it was the second batch of the day. :P