Make This Now: Cracker Toffee

Last night I had a dream about parchment paper. It is obviously time to get back in to the kitchen.

So make this now:

Cracker Toffee

You might remember this as "saltine candy" which can be any number of variations and, to my knowledge, they are all the same thing if you choose to use saltines for the cracker part. But this stuff is delicious and addicting so I don't suggest you make too much all at once. Don't blame me if you do.

Did you know? Saltines are made with just four ingredients: flour, shortening, yeast and baking soda. They are also called a "soda cracker". The amount of shortening used sets them apart from more "buttery" crackers, like ritz. Aside from being, in my opinion, the worst tasting cracker on earth, crackers like Saltines have been around for hundreds of years because they keep for a very, very long time. The F.L. Sommer & Company starting making what we think of as a traditional saltine in 1876. This company later became Nabisco.

What will you need?

1 sleeve saltines - I used 24 crackers in my 9x13 pan, to give you an idea (see below)

4 TBS unsalted butter - to be honest i don't know if it matters to much, but if you think saltines are salty enough as is, don't being adding more salt in with the butter.

1/2 c. brown sugar

1 tsp vanilla

1/2 c - 3/4 c. chocolate chips - depending on your preference

see! easy peas-y.

Arrange your crackers in a single layer in your pan (9x13 or otherwise). If you are using a bigger pan, make sure to adjust your recipe to add more butter and brown sugar or you will be sad.  From looking around at other recipes, I think most people use a lined, cookie sheet - the kind that has an edge around it? But I don't have one of those, so meh. Try not to leave too much space between your crackers. You could use broken cracker bits to fill in the cracks, if you want.

 In a sauce pan, combine 4 TBS butter (half a stick) and 1/2 c. brown sugar. Combine over medium heat, stirring constantly, just until it reaches a boil. Once it reaches its boiling point, remove from heat, stir in 1 tsp vanilla and pour over crackers. Best to kind of drizzle it, so you can get it across the entire pan. You won't be able to soak all the crackers evenly, so don't stress about that. Pop in the oven at 400˚F for 5-6 minutes. You will notice (if you can still see through the grease built up on your oven window) that it will bubble. This is good. Remove from the oven and pour chocolate chips on top, they will begin to melt. You can spread them with a spoon to cover the tops of the saltines, also hiding any spots that may not have gotten soaked in your brown sugar and butter mixture.

 Once you have spread your chocolate chips, you can top it with just about anything you like, or nothing if you prefer. I used saltine crumbs (because it makes them look really fancy!) and toffee bits I had in the cabinet. But chopped nuts would also be delicious. All up to you. Let cool in the refrigerator for at least 1-2 hours. When it is entirely set, break into pieces with a knife or fork and store in the refrigerator or freezer.