The recipe that I’m going to share with you today is my favorite non-traditional dessert. It’s so easy and uses pantry items and the outcome is seriously addictive. My family and friends frequently request this toffee for holidays or special occasions and I have no problem obliging. Prepare to be addicted.
The base of this recipe is a layer of saltines. I always associated saltines with sickness and gingerale, but this recipe turns them into buttery, sweet toffee.
By combining sugar and butter in a saucepan and letting it boil and bubble for a few minutes, a caramely mixture develops. Making this is probably the only real “work” in this recipe because you do have to watch for the right consistency. You want it to become thick and frothy and slightly golden, but not too dark.
Once you have your caramel, pour it over top of the saltines and pop the cookie sheet in the oven for about ten minutes. The crackers and caramel will continue to turn brown so again, you want to keep an eye on it. If it gets too dark, that means it will taste like burnt caramel. No one likes burnt caramel.
While the crackers are in the oven, melt some chocolate chips in the microwave until smooth. As soon as the crackers come out of the oven, pour the chocolate on top and spread it evenly over the saltines with a smooth rubber spatula.
Then, sprinkle bits ‘o brickle toffee pieces allllll over the top. I use the entire bag. You could also crush up heath bars, but the bits ‘o brickle are pre-crushed and just make things a lot easier.
Then put the entire cookie sheet into the fridge for about an hour until it’s completely cooled and hardened. After that, use a very sharp knife to cut the toffee into squares. Feel free to eat any and all crumbs that ensue from your cutting process.
This is the perfect dessert to take to a potluck or holiday gathering because it’s not the normal cookie/cake/bar dessert but I can assure you, it will be a HUGE hit. What’s not to like? Salty heath bar and saltine crackers, sweet chocolate and nutty browned butter all equal the most delicious and addictive little square out there!
And if you manage to not eat it all in one day, store it in the fridge for up to two weeks. It’s also excellent straight from the freezer
- 2 sticks of butter
- 1/2 cup of sugar
- Saltine crackers to line a cookie sheet (about 40)
- 1 bag of milk chocolate chips
- 1 bag of bits 'o brickle toffee pieces
- Lightly spray a metal cooking sheet with cooking spray and line it with saltine crackers
- Preheat the oven to 350 degrees
- In a saucepan, melt butter and sugar over medium high heat. Bring to a boil and allow the mixture to boil for 4-5 minutes. It should turn frothy and thick with a light golden color
- At that point, pour the butter and sugar mixture over top of the saltines and gently spread so that the crackers are covered.
- Put the cookie sheet into the oven for 8-10 minutes. Watch to ensure that the crackers don't get too dark. You want them to be light brown.
- While the crackers are in the oven, melt the chocolate in the microwave until smooth, stirring every 30 seconds to prevent burning
- When the crackers are ready to come out of the oven, pour the chocolate over top and, using a rubber spatula, spread it evenly so that the entire sheet is covered
- Sprinkle the bag of bits 'o brickle on top
- Refrigerate the entire cookie sheet for an hour or until completely cooled and hardened
- Using a sharp knife, cut into squares
- Store in an airtight container in the refrigerator