...and neither have I. Quick, easy, and undeniably drool-inducing--what could be better?
Yep. This is good stuff. Perhaps you've tried or at least seen the variety using matzo. I'm here to tell you that if it's at all possible, this version is even better. I think the salt on the crisp crackers combined with the rich, semi-sweet chocolate and crunchy, buttery toffee makes for the perfect candy, any minute of any day of any month of any year. It's probably best to save it for the holidays, however, unless you want to add some more junk to your trunk...
*This post has been updated with the answers to many common questions (such as why the order in the picture is different from the order in the recipe...)! Read more here and here. Print the recipe here.
Terribly Terrific Toffee
1 cup unsalted butter (no margarine allowed)
1 cup brown sugar, packed tightly
2 cups semi-sweet chocolate chips
40 saltine crackers
Preheat oven to 350ºF. Line a 15x10-inch jelly roll pan or a 12x17-inch cookie sheet with foil and spray with non-stick spray. Lay a flat layer of crackers out on the foil. Melt the sugar and butter until a boil is reached. Reduce the heat and simmer, uncovered, for 5-6 minutes or until mixture is thickened and sugar is completely dissolved. Pour this mixture over the crackers and spread to coat evenly. Bake for 8-10 minutes, or until the toffee becomes bubbly. After removing the pan from the oven, let it sit for 3-5 minutes. Sprinkle on the chocolate chips, let them soften and melt, and then spread them into an even layer. (You can add nuts, cracker crumbs, or whatever else floats your boat at this point.) Let cool and, if desired for expediting purposes, refrigerate until hardened. Break into pieces the size of your choice. I personally prefer a hand-sized chunk.
GADZOOKS, Christmas is in one week! Gracious me.