As a little girl, she would make a dessert that I thought was unique to her. Turns out it’s not as I found out via Google search a few years ago, but nonetheless, she made this dessert.
It’s so easy and you probably have all of the ingredients in your kitchen already. If you’re ever looking to make a fast, easy treat for the family, I would suggest this is it.
She also made amazing Cinnamon and Sugar Pinwheels, that I shared on Just a Pinch a while ago…you can see that recipe HERE.
Basically, my mother made a lot of dishes without running to the store. She utilized what she already had in her home. She was creative and rarely used measuring cups. She “eyeballed” it, as she liked to say.
For this particular recipe, I used About.com’s version. I think they’re all the same, but I know this is as close as it gets to what my mom would do.
What you’ll need:
- 1.5 sleeves of saltine crackers (I used less)
- 1 stick (4 oz) butter
- 1 cup packed brown sugar
- 2 cups chocolate chips
- Aluminum Foil
- Cooking Spray
Line a baking sheet with aluminum foil and spray with cooking spray.
2. Place the crackers in a single layer, not overlapping any
3. Put the butter and brown sugar in a saucepan over medium-high heat. Stir while the butter melts, and bring the mixture to a rolling boil. Once boiling, pour the sugar-butter mixture over the crackers on the baking sheet in an even layer, trying to cover most of the crackers. If you miss some spots, don’t worry as the toffee will spread in the oven.
4. Bake the toffee crackers at 350 degrees for five minutes, until the toffee is bubbling all over. Carefully remove the pan from the oven and allow to cool for one minute.
5. Sprinkle the chocolate chips on top of the hot toffee, and allow them to sit for one minute to soften and melt. Once softened, use an offset spatula or knife to spread the melted chocolate over the entire surface of the toffee in an even layer. While the chocolate is still sticky, sprinkle the top with the reserved crushed crackers.
6. Refrigerate the pan to set the toffee and chocolate for about 30 minutes. Once set, break into small uneven pieces by hand, and enjoy! Store uneaten saltine toffee in an airtight container for up to a week.