- 1
Ingredients
- 4 ounces regular saltine crackers {1 sleeve}
- 1 cup butter
- 1 cup dark brown sugar
- 2 cups semisweet chocolate chips
- 3/4 cup chopped walnuts or pecans
- Preheat oven to 400 degrees F. Spread parchment paper over a cookie sheet. {It's actually a jelly-roll pan- a cookie sheet with sides. Sides are important!}
Preparation
Step 1
Preheat oven to 400 degrees F. Spread parchment paper over a cookie sheet. {It's actually a jelly-roll pan- a cookie sheet with sides. Sides are important!}
In a saucepan combine the sugar and the butter. Bring to a full, rolling boil, then boil for 3 minutes.
Immediately pour over saltines. Do your best to pour some on each cracker, but don't worry about covering each one completely.
Cracker Toffee
4 ounces regular saltine crackers {1 sleeve}
1 cup butter
1 cup dark brown sugar
2 cups semisweet chocolate chips
3/4 cup chopped walnuts or pecans
Preheat oven to 400 degrees F. Spread parchment paper over a cookie sheet. {It's actually a jelly-roll pan- a cookie sheet with sides. Sides are important!}
Line cookie sheet with saltine crackers in single layer, leaving some space between each cracker.
In a saucepan combine the sugar and the butter. Bring to a full, rolling boil, then boil for 3 minutes.
Immediately pour over saltines. Do your best to pour some on each cracker, but don't worry about covering each one completely.
Bake at 400 degrees F (205 degrees C) for 7 minutes. Once it's been in the oven for 2-3 minutes, it will start to bubble. This is when the candy will cover the crackers on its own. They'll also move around a bit, so you can see why it's important to have a bit of excess parchment paper up around the sides.