Salty + sweet = addictive for me in most cases, and this saltine toffee is no exception. It’s very easy to make, and very delicious to eat. I’ve made it with and without the nuts and really, I like it both ways!
Printable recipe with picture
40 saltine crackers
1 cup brown sugar
1 cup butter
12 oz. bag semi-sweet chocolate chips
¾ c chopped nuts (optional)
Preheat oven to 350. Line a 10×15 cookie sheet with foil and spray with oil. Cover cookie sheet with the whole saltines (don’t crust them). Melt the sugar and butter together in a saucepan over medium-high heat and bring to a boil. Once boiling, reduce heat and simmer for 5 minutes. Pour mixture over saltines and spread evenly. Bake 5 minutes, or until the toffee is bubbling evenly over the whole surface of the crackers. Remove from oven and sprinkle with chocolate chips Let sit for one minute, then spread melted chips with spatula. (An offset spatula works very well here.) If using nuts, sprinkle them on now, and press down lightly. Cut on diagonal immediately or cool until firm, then break up; pieces can be frozen in an airtight container.
Yield: about 30 pieces
Recipe source: adapted from the back of a Kroger saltine box.