Chocolate Saltine Toffee
- Parchment Paper
- 40 saltine crackers
- 1 cup unsalted butter
- 3/4 cup granulated sugar
- 1 cup chopped pecans
- 12 ounces milk chocolate chips
Adapted from facebook.com
Preheat oven to 375°F.
Line a 15x10x1-inch baking sheet with parchment paper and then add saltine crackers. Set aside.
In a small saucepan over medium-high heat, melt butter. Add in sugar and bring to a rolling boil, stirring constantly.
Pour over saltine crackers and sprinkle with chopped pecans (or your choice of nuts). Place in a 375°F oven for about 13-15 minutes, until crackers are browned and caramelized.
Remove from oven and using a small spatula, place each piece of toffee onto a sheet of parchment paper on the counter.
Melt chocolate morsels and spread generously over toffee. Allow chocolate to set and store in airtight container for up to 5 days.