Pella Chronicle

February 7, 2013

Saltine Toffee


The Chronicle

Pella —

Ingredients

35 35 saltine crackers
1/2 c (1 stick) butter

get recipes @ goboldwithbutter.com
1/2 c firmly packed light brown sugar
8 (8 squares) semi-sweet baking chocolate, chopped (you can also use 8 oz. of chocolate chips)
1 c chopped walnuts or pecans


 
 

Directions

1
Preheat oven to 400°F. Line a 15x10x1-inch baking pan with foil or parchment paper. Place saltines in even rows on lined baking pan.
2
Melt butter and sugar in saucepan over medium heat. Continue cook on medium-high heat until butter is completely melted and mixture is well blended, stirring frequently. Bring to boil; boil 3 min. without stirring. Spread evenly over crackers. (Note: this is the only tricky part. A friend advised that if you use a full cup of butter it's much easier to spread but I've stuck to the 1/2 cup measure).
3
Bake for 7 minutes. Remove from oven and sprinkle with chopped chocolate or chips is using and allow to stand about 5 minutes so chocolate can melt.
4
Spread melted chocolate evenly over ingredients in pan; sprinkle with nuts. Cool and break into pieces. Store pieces in refrigerator.