I am a Pinterest recipe stalker, and this was my latest obsession. It looked and sounded so good, I had to make it. I could have eaten the whole batch, but instead I brought it to the office. Everyone loved it, and I was asked for the recipe several times.
The ingredients list is short, and inexpensive. The total time is about an hour, and the result is delicious!
The stealth ingredient that makes this amazing is the simple saltine.
It will make great gifts for the holidays, or bring it to a potluck, and be the belle of the buffet.
The recipe that I used is from the blog sixsistersstuff. I tweaked it very little and I really think I have a new favorite. I hope you try it soon.
40 (or more as needed) salted saltine crackers
1 cup (2 sticks) unsalted butter, sliced into cubes for easy melting
1 cup packed brown sugar
1/2 tsp vanilla extract
2 cups milk chocolate chips
1 cup chopped nuts (I used cashews, you can use whatever kind you like)
Preheat oven to 400 degrees.
Line a large jelly roll pan with aluminum foil and spray with non-stick cooking spray. Lay the saltine crackers evenly on the pan (I put mine really close together so that they were touching).
In a saucepan, melt the butter and brown sugar over medium heat. Bring it to a boil and let it boil for three minutes without stirring. After three minutes remove from the heat, and add the vanilla. Pour the hot brown sugar mixture evenly over the saltine crackers.
Bake in the preheated oven for 8 minutes. Remove the pan from the oven and sprinkle the chocolate chips across the toffee. Let them melt for a couple of minutes and then use a spatula to spread the melted chocolate evenly across the toffee (like frosting).
Sprinkle chopped nuts on top of the melted chocolate. Let the toffee and chocolate cool completely (I put mine in the fridge for about 30 minutes to help it set up quickly).
Once cooled, remove the foil, and toffee from the pan, and slice toffee into bite-size pieces.
To store, keep in an air-tight container for 1-2 weeks or in the freezer for a couple of months. (Ha, just try to keep it around for 2 days!)
*use the best ingredients you can. I used Premium saltines, and Ghiardelli Milk Chocolate