You may want to stop reading here*.
This toffee really is like crack.
Easy and addictive.
And you probably have all four ingredients in your kitchen.
Don’t blame the Accidental Locavore for this.
Makes one large sheet pan.
- 40 saltine crackers (or more to fill the pan)
- 1 cup unsalted butter
- 1 cup dark brown sugar
- 2 cups chocolate chips
Pre-heat oven to 350°.
Spray a sheet pan with vegetable spray. Line with crackers.
Put the butter and brown sugar in a medium saucepan, bring to a boil.
Reduce heat and simmer for 3-5 minutes.
Spread sugar and butter mixture evenly over the crackers.
Bake for 8-10 minutes.
Let cool slightly (mostly so you don’t burn yourself), then top with chocolate chips.
As chips melt, spread them out until the crackers are covered.
Let cool completely, break into pieces. Serve and enjoy!
Blame my cousin Ellen (and her friend Mollie). She gave me a bag for Christmas.
I should never have gotten the recipe. It’s amazingly good and stupidly easy.
Mine wasn’t as good as Ellen’s but we talked it out and I think it was the sugar.
Light or dark brown sugar or a mix will work, but don’t make my mistake and use a granular (organic) brown sugar. It doesn’t melt thoroughly and my batch came out a little grainy.
For a large sheet pan, it’s a little more than a sleeve of saltines. I put them all salty side up. Ellen has done it like that and mixed it up. She says it doesn’t matter and I believe her.
This is Ellen’s advice: “You can also sprinkle toasted sliced almonds on top of the chocolate, but Mollie does not use nuts and her toffee crack is perfect.”
*But the inauguration is tomorrow so you might just need a double batch.