Saturday, September 21, 2013

Crack (aka Saltine Toffee)

This was one of the first things I ever pinned on pinterest. Ah, the memories! Back when I only had like 50 pins... Anyway, I made it for Christmas a couple years ago and it was a big hit. The original recipe can be found here. Needless to say, we have become addicted. We now call it Christmas crack although I make it year round. It's one of those recipes you have to keep making because before you can give it out, you open the tin and it has suspiciously disappeared. The best part (besides it being delicious) is that it's very easy to make. I haven't managed a good toffee yet, but I've made about 20 batches of this and haven't failed once!

1. Gather the supplies! You need saltines (that big box is enough for about 3 batches FYI), 1c. butter, 1c. brown sugar, and 2c. chocolate chips. The original recipe calls for semi-sweet, but I can't stand them so I used milk chocolate instead. I don't really measure the amount of chocolate chips either, I just sprinkle them on until I think there is a thick enough layer.

2. Preheat your oven to 350F. Line a jelly roll pan or cookie sheet with sides with parchment paper or foil and spray with nonstick cooking spray. Lining the pan and greasing it is important because it helps you remove the crack and break it into pieces once it is all done.

3. Line the pan with saltines. Break them to fit if necessary. 

4. Place the butter and sugar in a small saucepan on medium high heat. Melt them together stirring occasionally until they boil. Reduce heat to medium or medium low (depending on your stove) and simmer for 5-6 minutes or until the toffee begins to thicken and the sugar has dissolved. My stove retains heat pretty well so it actually boiled all 5 minutes. I made sure to stir the entire time so the sugar wouldn't burn. It turned out just fine. 

5. Pour the toffee over the saltines. 

6. Spread it out carefully. Place in oven for 8-10 minutes or until toffee is bubbling.

7. The original recipe says to let the crackers sit for a few minutes (3-5) before sprinkling chocolate chips on. But, I've found if I let them sit they cool down too much and the chocolate doesn't melt.

8. So I sprinkle them on right away. If you are still having trouble getting the chocolate chips to melt, you can always pop them back in the oven for a 30 seconds to a minute at a time. 

8. Once melted, spread the chocolate out evenly. Let cool. I place it in the freezer to make sure everything as hardened. Oh, and it makes the process go faster if you can't wait! Break the toffee into pieces and store in a dry place (we just keep it in our freezer). 

Crack (or Saltine Toffee)

1c. butter
1c. brown sugar
2c. milk chocolate chips
Saltine crackers (enough to cover the pan)

1. Preheat oven to 350F. Line jelly roll pan or  cookie sheet with sides with foil. Spray foil with nonstick cooking spray. 
2. Place one layer of saltine crackers on pan, breaking to fit if necessary. 
3. Heat butter and brown sugar in small saucepan over medium high heat, stirring occasionally until a boil is reached. Reduce heat and simmer for 5-6 minutes until sugar is dissolved and toffee begins to thicken. 
4. Pour over saltine crackers and spread to cover. Place in oven for 8-10 minutes or until toffee begins to bubble. 
5.Sprinkle chocolate chips over top of hot toffee and crackers. Spread chocolate evenly when the chips have melted. Place in fridge or freezer to harden. 
6. Once toffee has hardened, break into chunks. Store in a dry, airtight container.
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