Sunday, September 21, 2008

Cracker Toffee

Don't let the name put you off.

So this was almost the bakers week off. My boyfriend's mom, who is an amazing cook and baker, sent us a package with several goodies including the delicious cracker toffee pictured above. We tried this candy when we were visiting with my boyfriend's parents back in July. I was definitely hesitant when I was told it was cracker toffee with saltines in the toffee, but I tried it anyway. I should not have been surprised by how much I enjoyed the candy because his mom had never let me down before when it came to dessert. She definitely did not disappoint with the toffee. When the toffee came in the mail I decided I would take photos of her candy and post the recipe and skip baking this week. Well I still ended up baking, which I will post at a later date, but here is the toffee recipe for the time being.

For those of you who celebrate Passover, matzos could easily be substituted for the crackers.

Cracker Toffee
recipe from Teresa Miller

Saltine Crackers, approx. 72 crackers
1 cup brown sugar
1 cup butter
1 cup chocolate chips
1 cup peanut butter chips
1-2 cups chopped nuts (pecans are pictures, but these are also great with peanuts)

Preheat oven to 350 degrees F. Line a 17x12 inch Jelly roll pan with heavy duty foil. Place saltine crackers side by side on entire cookie sheet, salt side up. Combine sugar and butter in a large sauce pan. Bring to a boil and boil for three minutes; pour over saltines and bake for 10-15 minutes. Immediately, sprinkle chips evenly. Whey the chips have melted, smooth with a knife and sprinkle with chipped nuts. Refrigerate. When completely chilled, break into pieces.

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