This toffee candy is chocolaty, crispy and highly addictive! That’s why it’s popularly known as Christmas Crack. I remember when I first tried this candy. I was a sales rep at the time, selling automotive accessories to car dealerships. The receptionist from Fairview Nissan, Sue, had brought these into the office, and she offered me a piece when I came in for a visit. I was immediately hooked after the first bite.
The texture was light and delicate, unlike any other toffee candy I’d had before. Sue was kind enough to share the recipe with me, and she also told me that she makes it every year to give to her friends and family as part of their Christmas gifts. Army ppt template.
This wonderful candy is made with just butter, brown sugar, saltine crackers and chocolate – that’s it. Who would have thought to add saltine crackers to toffee, but it’s brilliant. The crackers are what give the toffee its light and delicate texture. To make this toffee, you simply melt the butter and brown sugar together, pour it over the crackers, and bake for 5 minutes. Then you sprinkle some chocolate chips on top, let them soften and spread the chocolate to cover the toffee. Let it cool to harden and break it up into pieces.
MY LATEST VIDEOS Please note that chocolate chips hold their shape when they are so called “melted”and soft enough to spread. Once the chocolate chips look shiny, they are ready to be smoothed over the crackers and toffee ( as shown in the photo above). If using milk chocolate chips, it should take about 1-2 minutes to soften. If using semi-sweet chocolate chips, it should take about 2-3 minutes to soften. The hot toffee coming straight out of the oven will be hot enough to melt chocolate chips. However if the toffee has cooled down before you get a chance to sprinkle the chocolate on, then just pop the tray with the chocolate chips back into the oven for a minute or two to warm it up.
You can add additional toppings like nuts, sprinkles, and candy. I added some crushed candy canes to half of this batch to make it more festive and give it a peppermint toffee flavor. In the video I added some chopped pecans.
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Instructions • Preheat oven to 350F. Line a large baking sheet with heavy duty aluminum foil (if using regular foil, spray with non-stick cooking spray for easy removal). Spread the crackers out on the foil in a single layer and fold up the edges of the foil to box in the crackers. • In a small saucepan, melt the butter and brown sugar over medium heat on the stovetop. Bring to a boil. Reduce heat and simmer for 5 minutes (set a timer), stirring constantly.
Quickly pour over the crackers and spread to cover completely. • Bake for 5 minutes in the oven. Turn off heat. Remove from oven and immediately sprinkle the chocolate chips on top. • Let stand for 2-4 minutes until the chocolate looks shiny and is soft enough spread evenly over the toffee.
If the chocolate is still not warm enough to spread after 4 minutes, place it back in the oven for a minute to help soften it. • Top with any additional toppings if desired. • Chill in the refrigerator for about 2 hours to harden. Peel away the foil and break into pieces. I made this last night and had no problems with this recipe at all.
My pan was a little bigger so I was able to fit more crackers on it. Because of the extra crackers, I used 1-1/2 cups each of butter and brown sugar. I always use salted butter in my baking, and I didn’t have a problem at all with it turning out overly salty. This was a huge hit and I will be making more of it tonight.
For people having a problem with the chocolate melting, you may want to try the mini chocolate chips. I used them and they quickly softened up enough for me to spread the chocolate around.
No complaints from me. Thanks so much for sharing this recipe.