Are you ready for the easiest recipe of your life? Seriously this stuff is incredible! Yeah you know me, the Pinterest addict, well I’ve been seeing this on there all the time and I’ve always kept saying to myself, yes I definitely need to try that (because I have a huge love for toffee). Finally, I’ve gotten around to trying it and I’d have to agree with all the rave reviews it gets on Pinterest that it is awesome! Not only is it unbelievably quick and easy to make but it the stuff melts in your mouth! You get the salty, the crunchy, the sweet, the decadent chocolate and then of course your choice of topping. I did sprinkles and nuts but I was thinking for Fall it would be fun to do half with white chocolate and dried apples to get sort of that caramel apple effect. However you top them, or even if you just choose to leave them simply covered in chocolate alone, you are going to want to try these soon. Trust me. As I’m writing this post and talking about them, I can’t stop going back for more, these toffee covered crackers are addictive I tell you. Maybe you’d be better off not ever knowing how amazing they are :). The other dangerous part about them is that they call for ingredients that you probably always have on hand so you could make them at anytime, any day, every day. See what I mean, things could get crazy. Try them at your own risk :). Enjoy!
Gotta keep the nut lovers and the sprinkle lovers happy. Make half of each.
I broke into mine before the chocolate had fully set so I get some weird looking shapes. But the look wont matter so much once you try it.
- 40 saltine crackers (I recommend using Nabisco Saltines with Sea Salt)
- 1 cup unsalted butter
- 1 cup packed light or dark brown sugar
- 2 cups chocolate chips (whichever you prefer, milk, semi or bittersweet. I used half milk chocolate half semi-sweet)
- 1 tsp vanilla bean paste or vanilla
- 3/4 cup chopped, toasted nuts of choice - pecans, walnuts, almonds, cashews, hazelnuts (optional)*
- Sprinkles (optional)
- Preheat oven to 400 degrees. Line a rimmed cookie sheet with parchment paper. Align crackers side by side in a single layer along baking sheet, set aside.
- In a medium saucepan combined butter and brown sugar. Bring mixture to a boil over medium heat, stirring frequently. Once it reaches a boil stop stirring and allow to boil 3 minutes. Remove from heat, stir in vanilla bean paste then immediately and carefully pour mixture over crackers in an even layer (spread out as needed). Transfer to oven and bake 5 to 6 minutes until bubbly.
- Remove from oven and sprinkle top evenly with chocolate chips. Let rest 5 minutes then spread chocolate into a smooth even layer. Sprinkle with nuts or sprinkles. Transfer to freezer and allow to chill 20 minutes or until chocolate has set. Remove from freezer and break or cut into pieces. Store in an airtight container.
- *I just toasted the nuts in a skillet over medium heat several minutes until fragrant and toasted (while the crackers were baking). Toasting them is optional though.
- Recipe Source: adapted from allrecipes.com