SALTINE TOFFEE
40 saltine crackers, 1 sleeve plus a few
2 stick butter
1 cup packed dark brown sugar
1 bag semi sweet chocolate chips
3/4 cup chopped pecans, toasted
To start toast the pecans in a dry pan for a few minutes until fragrant; set aside. Line a 10 x 15 inch baking
sheet with parchment or tin foil leaving enough overhang on the long sides to pull toffee out of pan.
If using foil spray it with cooking spray. Line the crackers side by side filling the baking sheet; set aside.
In a medium pot melt butter and as it begins to melt add brown sugar. Whisk to combine and once the
mixture comes up to a boil set timer for 3 minutes. When time is up immediately pour over top of
crackers. Spread to cover all of them. Bake at 400 for 5 minutes. Remove from oven and let sit for another
5 minutes then spread chocolate all over top of the crackers. Sprinkle with pecans. Let sit at room
temperature for 1 hour. Then place in the freezer for 20 - 30 minutes. When time is up hold onto lining
overhang and slide from pan. Cut and/or break into pieces. It will be very hard.
Let's Cook YouTube Video
40 saltine crackers, 1 sleeve plus a few
2 stick butter
1 cup packed dark brown sugar
1 bag semi sweet chocolate chips
3/4 cup chopped pecans, toasted
To start toast the pecans in a dry pan for a few minutes until fragrant; set aside. Line a 10 x 15 inch baking
sheet with parchment or tin foil leaving enough overhang on the long sides to pull toffee out of pan.
If using foil spray it with cooking spray. Line the crackers side by side filling the baking sheet; set aside.
In a medium pot melt butter and as it begins to melt add brown sugar. Whisk to combine and once the
mixture comes up to a boil set timer for 3 minutes. When time is up immediately pour over top of
crackers. Spread to cover all of them. Bake at 400 for 5 minutes. Remove from oven and let sit for another
5 minutes then spread chocolate all over top of the crackers. Sprinkle with pecans. Let sit at room
temperature for 1 hour. Then place in the freezer for 20 - 30 minutes. When time is up hold onto lining
overhang and slide from pan. Cut and/or break into pieces. It will be very hard.
Let's Cook YouTube Video
