UPDATE: So, some friends have asked for clarification on how I made this since the 2 recipes I listed are different (did I use vanilla extract? at what temp did I bake mine?) So, I have posted a recipe card below!
ORIGINAL POST: You’ve probably seen this all over the blogosphere. . Averie’s Chocolate Saltine Toffee or Julie’s Christmas Crack . . I’m not even sure where this recipe originated but. . it’s AWESOME. Freaking Brilliant. And highly addictive.
You know what this is? This is the candy that Monica (Courteney Cox’s character) from Friends made. Now I get it. Don’t make this for the neighbors. Keep it all for yourself.
This seriously takes under 15 minutes to make and it’s pure deliciousness. Only problem. You have to wait for it to cool. You can get the recipe from either of the two links above (giving credit where credit is due) . . and I just added English Toffee bits on top because that’s what I do. I was tempted to mix in some peanut butter chips into the chocolate chips to get a chocolatey-peanut buttery spread OR even candied bacon on top. . but that would have been CRAZINESS. Maybe I am hallucinating. Damn, I’m going to try adding the peanut butter morsels into the chocolate chips for sure. I will definitely be making this again next week.
If you need to break away from the relatives, in-laws, for even the kids for 30 minutes, make some of this, give it to them and then disappear for some ME time. But, it won’t last long because they will devour this stuff. Fast. And then come looking for you for more. Word.
Or better yet, make this with your kids (maybe they can help with the toffee sprinkles at the end) and leave it out for Santa. With this, you’re sure to get priority delivery next Christmas from the North Pole. And if the kids ask, we’re calling this Christmas Candy over here at Hip Foodie Mom.
You need to get you some of this before 2012 is over. Seriously. I hope you enjoy!
- about 40 saltine crackers (you just need enough to completely line your cookie sheet)
- 1 cup (2 sticks) unsalted butter
- 1 cup dark or light brown sugar
- 2 cups chocolate chips (see variations in the SUMMARY above)
- English Toffee Bits
- Preheat your oven to 375 degrees.
- Using a parchment paper lined (or foil) cookie sheet, baking pan or jelly roll pan, line the saltine crackers side by side until the entire pan is filled.
- In a saucepan, melt the butter and brown sugar together. Bring to a boil then let boil for about 3-5 minutes. Do NOT stir.
- When it's ready, pour the caramel mixture evenly over the saltines then place into the oven to bake for about 5 minutes.
- While your pan is in the oven, in a microwave safe bowl, gently melt the chocolate chips, stirring in between at 30 second intervals.
- Remove the pan of saltines from the oven. Your caramel might be bubbling but that's ok. Pour your chocolate evenly on top of the caramel, smoothing it out evenly to cover the entire pan. Sprinkle the English Toffee Bits immediately so they stick.
- Refrigerate for about an hour. I know, I hate this step too.
- Once completely cool and solidified, break into 2 inch pieces and enjoy!!
- You can store in an airtight container if you have any leftovers.
Recipe adapted from Averie Cooks and Table for Two.