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:
Saltine Toffee
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 chipsPreheat 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
The Perfect Brownie Pan – Giganto deliciousness
Kinda silly right? Especially if you saw how many times it showed on TV in all its variations, and how expensive these perfect brownie pans started off.
But also? Ah-mazing. Yeah, I bought one. Not for myself, of course….I couldn’t justify that. But I bought it for someone else and hand-delivered it when I knew it’d be convenient to make brownies. Win-win situation, right?
Better yet, boxed brownies were bought, so very little effort was put out.
And oh yeah, one box didn’t seem like enough….so we might’ve put in more than that.
Yeah, they might’ve gone a bit over the top, but oh my god…..brownies!
As if they could get any better, I got a late night craving to mix it up a bit and ran with it.
As an American, Cadbury mini-eggs were a new one for me. They’re kinda similar to robin eggs, but then….not at all. Both are little candy coated egg-shaped bites of yumminess, but robin eggs are filled with whoppers….Cadbury mini-eggs are solid chocolate with the same sort of candy coating.
Anyone who knows me, also knows that I’m not joking when I say I want “chocolate with chocolate with more chocolate with some chocolate syrup and chocolate chips and then some more chocolate.” It’s not overload for me; it’s heaven.
So this should come as no surprise:
Mmmm, perfection. Soft, ooey gooey, extra chocolatey brownie with creamy, slightly salty, slightly sweet peanut butter….topped with crunchy chocolate coated chocolate mini-eggs. Heck yeah!
And plus, it looks like a face (egg eyes, bird-like peanut butter drip beak, and peanut better ears, hehe). All the better. <3 Maybe next time I should crush up some mini eggs and add straight to the brownie batter.
When QJ moves – Part 10 – We heart our trash men <3
Part of the reason my move last year is getting so much blog loving is because it was a *big* move. We basically consolidated 3 different homes plus storage, all into one big house. It took weeks of preparation, planning, and packing….and a whole lot of boxes.
So even though we threw away a lot of stuff -before- the move, there was obviously a ton of stuff to be disposed of during and after the move as well.
Which meant our trash men had their work cut out for them the first couple weeks. Now they weren’t obligated to take anything beyond our first trashcan that could be picked up by the truck automatically.
But they did. They were awesome. And so while we were setting up a yard sale one morning and they came through to pick up their weekly mountain of trash, I sent one of the girls to go ask them what kind of cookies they liked. They said sugar, so the next week, I spent the evening making heart and truck-shaped cookies for them.
Now obviously I’m no SugarBelle and I didn’t take the time to learn how to flood and perfect. But a butter knife and ziploc bag of icing did fairly well, and I doubt the trash guys really cared what they looked like….they were just happy to get some cookies, hehe.
And in the process of showing my appreciation for their hard work, I also learned how to make hippo cookies.
Upper left cookie? Definite hippo.
Those were the results of trying to figure out just which cookie cutter lines I should follow in order to get something that resembled a truck. Upper left is a hippo. Or guinea pig even, ha. Bottom left has a bison head. Upper right? I have no idea what that miserable thing is, hehe.
Moral of the story: Make lots of extra cookies so half can go to the receiver and all the mistakes can be eaten.
Oh, and appreciate your trash people, mail men and women, etc. They may not always do things the way you like it, but when they do, make sure you tell them thanks….or use them as an excuse to make baked goods. :P
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