Word on the street, is that there’s a really big football game this weekend. Some have been closely watching the games and counting down the days to this final game (aka: the Super Bowl). In fact, true fans are probably painting their bodies green or orange……as we speak. I, however, just barely realized like a week ago that our very own Denver Broncos are playing in the super bowl this weekend. Ack, I KNOW!!!! It’s kind of un-American of me! Don’t tell anyone……but I’m not a huge football fan. Especially pro. I like a good college football game, with friends and family. But the only thing that excites me about the Super Bowl, is the commercials. Shhhhhh…….don’t gasp too loudly, or my neighbors will hear. (And in case you forgot, I live in Colorado…..and yes, the Denver Broncos are kind of a big deal around these parts! Ooops.)
Anyway, I mentioned I like the commercials. But I forgot something equally as enjoyable……the FOOD!!! :)
And yes siree, I have plenty of ideas pinned to my SNACK TIME Pinterest board. Yum!
Most of the ideas on that board are savory…….but my sister had the great idea to make something a little sweet, that we used to make growing up. Our neighbor (who was practically family to us) would make this and bring it over on special occasions. We eventually adopted the recipe and would make it whenever we could convince our mom to buy all the ingredients. :)
So, if you’re in need of a sweet and salty treat for this weekend, this one only takes minutes to make!
I have seen this recipe pop up other places but noticed that others like to use saltine or soda crackers. However, Club Crackers are blow-your-socks-off, way better for this recipe! They have a different crispness to them than soda/saltine crackers and a bit more of a buttery flavor, which is great when you’re making toffee. Yum!
Oh, you want me to show you how delicious these are?? Don’t mind if I do…
Chocolately, a bit of salty crispiness, and then plenty of sweet toffee goodness….all in one bite.
Oh, and if you’re gluten free (like my sister and I are), we found a great alternate to the club crackers. Yeah, these are not exactly the same…..but they come close. And made our tummy’s very happy! :)
By the way, don’t think for one minute that this is a labor intensive toffee. No candy thermometer is needed…..so it’s seriously the fastest toffee you’ll ever make!
Oh Cracker Toffee…..it’s been too long since we’ve made you. Glad you’ve made a come back in our kitchen!
Want to make some too?
Before we get started, here’s your shopping list:
Keebler Club crackers (35 – 50. depending on pan size)
1 cup butter
1 cup brown sugar
2 cups semi-sweet chocolate chips
1 cup chopped nuts (any variety)
Line your jelly roll pan (with an edge) with tin foil. It makes for an easy clean up and easy to get out of the pan. Spread a thin layer of butter on top of the foil…..for easy removal later on. Line your crackers on top of the butter-greased foil and fill in as much space as possible. Cut or break the crackers along the edges, to make them fit.
Place your butter and brown sugar in a sauce pan over medium heat and stir until melted.
Mix well and let it come to a boil. Continue stirring and let it boil for two minutes, being careful not to burn.
Pour brown sugar and butter over crackers making sure it covers evenly on all the crackers.
Put this in the oven for 5 minutes in a 350 (F) degree oven. After you pull it out, you’ll probably notice that the crackers are a little discombobulated. That is OK. The toffee hasn’t set at this point so move them back to their places with a fork. Do not touch the crackers with your bare hands or you will get burned.
If you are gluten free like we are, these table crackers from Glutino work well. It is not quite the same as the Keebler Club crackers, but it works. The only difference is that they are much thinner. If you happen to find these exact crackers, we placed one layer of crackers in the cookie sheet and used half of the butter and sugar mixture and spread that evenly. Then we placed a second layer of these crackers over that and poured the remaining butter/sugar mixture on top. (Depending on your pan size, you may need a little extra brown sugar/butter mixture. If this is the case, increase your butter and your brown sugar each by 1/4 cup.) Bake as directed. Not too shabby, right?
Sprinkle your chocolate chips over the hot crackers. Let it sit for about 5 minutes to allow the chocolate chips to melt. When they are melted, spread the chocolate around with a knife.
If you are nuts for nuts go ahead and sprinkle a few (any variety) on top, while the chocolate is still melted. This will help the nuts to stick and not fall off as much when it is handled.
If you want them to set quickly, stick them in the refrigerator for 5-10 minutes. Shortcuts are great!
Once the chocolate is set, you can get them ready to cut or break in pieces. The best way to get the foil off is to peel the foil off the toffee rather pulling the toffee off the foil. To do this, flip the whole thing upside down on some plastic wrap and peel the foil off of the crackers.
Now you can either break into pieces or cut into squares.
That’s it! Great toffee…..with great texture!
Here’s the recipe, ready for printing!
Chocolate Cracker Toffee
Line jelly-roll pan with foil and grease the foil with butter. Line pan with crackers and preheat oven to 350. Melt butter and brown sugar in a saucepan. Bring to a boil. Let boil for 2 minutes being careful not to burn. Pour brown sugar mixture over crackers, spreading evenly over all crackers. Bake for 5 minutes.
Spread chocolate chips over crackers and let it sit so the chips melt. Spread the melted chips with a knife then sprinkle nuts on top.
Place in fridge to let cool and to allow the chocolate to set. Break into pieces or cut with a knife.