Sorry that this has taken so long to post, but I have just had absolutely zero time to bake recently. Actually, that's not true. I baked a few pumpkin pies for a family member recently, but I decided that was not blog worthy...or ooey-gooey for that matter. On the bright side, here is something that is ooey-gooey when you bake it, but turns out crunchy when eaten! Enjoy!
My favourite food blog currently is The Girl Who Ate Everything. You can find her blog here. I have made a-plenty of her recipes, which have all turned out great (except for the whole chunky melted chocolate episode...I don't want to talk about it). This is one of her recipes that I've been wanting to try for a while, but it just didn't seem fun enough to make any time I went back to it. Anyway, here I am making it now.
This kind of reminds me of something an elderly grandmother would serve to you every time you came to visit, making it a tradition. You would miss it when she didn't make it.
This is actually so simple to make. It only has four ingredients (or five if you include the optional pecans), and takes literally only 10 to 15 minutes to make.
In a small pot combine sugar and butter and bring to a boil. Once mixture is at a boil, continue boiling for 3 minutes. Mixture should be a deep caramel color. Immediately pour over saltines and spread to cover crackers completely.
Bake at 400 degrees for 5 to 6 minutes. It will get all bubbly...more bubbly than this because I was too late in taking the picture.
This is actually so simple to make. It only has four ingredients (or five if you include the optional pecans), and takes literally only 10 to 15 minutes to make.
Saltine Cracker Toffee
Enough saltine crackers to line a 9" x 13" pan
1 cup margarine or butter
1 cup packed brown sugar
2 cups milk chocolate or semisweet chocolate chips
3/4 cup chopped pecans (optional)
*In The Girl Who Ate Everything's blog, she says "you can either use salted butter or salted saltines but not both". I used salted both, and mine turned out very tasty! It is up to you to decide whether you want to be heart healthy!
Preheat oven to 400 degrees Fahrenheit and line a cookie sheet with aluminum foil or parchment paper. Now line the saltine crackers in a single layer on the cookie sheet.
1 cup margarine or butter
1 cup packed brown sugar
2 cups milk chocolate or semisweet chocolate chips
3/4 cup chopped pecans (optional)
*In The Girl Who Ate Everything's blog, she says "you can either use salted butter or salted saltines but not both". I used salted both, and mine turned out very tasty! It is up to you to decide whether you want to be heart healthy!
Preheat oven to 400 degrees Fahrenheit and line a cookie sheet with aluminum foil or parchment paper. Now line the saltine crackers in a single layer on the cookie sheet.
In a small pot combine sugar and butter and bring to a boil. Once mixture is at a boil, continue boiling for 3 minutes. Mixture should be a deep caramel color. Immediately pour over saltines and spread to cover crackers completely.
Bake at 400 degrees for 5 to 6 minutes. It will get all bubbly...more bubbly than this because I was too late in taking the picture.
Remove from oven and pour melted chocolate chips over the top. You can melt the chocolate chips in the microwave for about 1 minute then spread it on, or use the double boiler method. Spread melted chocolate and top with chopped nuts if desired.
Cool completely and break into pieces.
*When I broke mine into pieces, it was still a bit soft in the middle. I would suggest putting the full pan in the freezer for a bit before you start breaking it up, this way it will crack easier. You could also try using a mallet to break it up, but make sure you put parchment over the toffee before you proceed with the banging.
Happy Baking!
Happy Baking!
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