I talked to both of my workers that had made the toffee, and both recipes were very close, the only difference being one used white sugar , the other brown sugar. I thought about , thought it might be fun to make, then I stuck it on my must do list ( I haven’t started working on that list yet, we all know what that means).
Then friday morning, Kathy brought in some Saltine Toffee she had made. Ok it was 6:45 in the morning, I had already had 3 cups of coffee, so some sugar and chocolate was definitely in order. Well about 4 pieces later, the saltine toffee had not moved form my must do list , to its getting made this weekend! To be sure I reviewed the recipe with both Kathy and Christine, both had made it successfully…..hmmm, it didn’t sound to hard, I mean it certainly wasn’t an involved recipe…..how could it work? how could it really taste that good?? So I ate another 3 pieces……..yup it will work.So this weekend saltines in hand, I made the toffee.
I made the Chocolate first, everything seemed to be working ok, although it didn’t seem like I had enough chocolate, darn I need to start writing down recipes! So I added another bag of Chocolate chips, now I felt better, the chocolate spread nicely, and everything was covered. So into the freezer it went. After about 15 minutes I took it out and started breaking up the bark. I anxiously stuffed a hunk into my mouth…..hmm, it wasn’t the same…….too much chocolate taste, not enough toffee……just to be sure I ate another piece…no it’s not the same. Where was that wonderful toffee taste? Sigh…..I really need to pay more attention when someone is giving me a recipe.
Not to be deterred I started again. I had white chocolate begging to be used! Ok, I need more toffee flavor! In my mind that gave me two options, 1. increase the amount of butter and sugar 2. decrease the amount of saltines. I chose option 2.
I found a smaller baking dish, instead of the cookie sheet, and instead of using two packs of crackers, I used almost one. This would work, I could feel it (actually it was all the chocolate from the first batch I felt, sugar overload!!)….but not to worry, we would have toffee!
I am happy to report, the white chocolate toffee turned out perfectly! Great toffee taste, not too much chocolate and the added pistachio’s made them look even better! I felt better! Well actually I felt like I was going to be sick..lol….way too much sugar, all I needed was an espresso and I could re- tile the bathroom!
So my friends, before the sugar buzz leaves me, I want to give you with my reworked recipe for Saltine Toffee. I think there’s a lot of room to have fun with this recipe, mine was very basic, but you could do so much more with it. And of course, I would like to give credit to Kathy and Christine for the inspiration for this lovely, extremely easy toffee!!
- 1 pack Saltine Crackers
- 1 8 oz bag chocolate chips your choice of chocolate
- 1 cup brown sugar
- 2 sticks butter
- Place a piece of parchment paper in an 11×13 baking dish, allow the paper to hang over the ends.
- Line up your saltines in rows in the baking dish, fill in all the spaces, even if you have to cut the crackers in half.
- Place the butter in a saute pan and let the butter melt, add the sugar, and mix well . Allow the mixture come to a boil and continue to boil for about 2 minutes.
- Pour the butter mixture over the crackers, spread it evenly over the crackers.
- Place baking dish with crackers in a 400 degree oven for 5 minutes.
- Remove baking dish from the oven and pour a bag of chocolate chips over the crackers, spreading it evenly over the crackers so it will melt.
- As the chocolate melts spread it evenly over the crackers.
- At this point add any topping you would like, nuts, fruit, candies…
- Allow to cool and break into pieces and enjoy!
Now you can either allow it to cool naturally, or if your as impatient as I am, carefully lift the parchment paper at the ends overhanging out of the baking dish and place on a cookie sheet that will fit into your freezer.
Leave to cool in freezer for about 20 minutes. The chocolate should be a slightly frozen and when you slam it on the counter it should bread some. If not just use your hands to bread it apart into pieces.
Now learn a lesson from me, and try not to let any males in the house eat it all……they will regret it…of course they will still want to eat more, but aside from the sugar buzz their stomachs will feel a little woozy….sigh.
I do have to say the toffee was delicious!!! Of course you can make real toffee if you like, but as your filling out your cookie trays or tins to give out for the holidays, this toffee is a wonderful filler, and your friends and relatives will love it!! My only advice might be to cut the chocolate just a little if the chocolate is very flavorful, you want to taste the toffee more than the chocolate.
Have fun, keep warm and I’ll talk to you all soon!!