In the Kitchen: Chocolate Cracker Toffee

After a week off for my Etsyversary giveaway, In the Kitchen is back with a new recipe and I thought it was time for a dessert! Since you’ve probably figured out I’m all about quick and easy, this week’s recipe is no exception. Some of you may have had this yummy treat or a variation of it, but I was first introduced to it only a couple years ago during an office cookie exchange – and it was love at first bite. You will find a link to a printable recipe card at the end of this post.

Prep time: 10 min | Cook time: 12 min | Makes about 36 pieces

What you’ll need:
1 sleeve rectangular buttery crackers
1 cup (2 sticks) butter (NO substitutes!)
1 cup brown sugar
2 cups chocolate chips

Preheat oven to 350°. Line a sturdy 10″ x 15″ baking sheet with aluminum foil and cover the surface with the crackers in a single layer, edges touching.
In a small saucepan, melt the butter, add the sugar and bring to a boil. Boil, stirring constantly with a wire whisk, for 2 minutes. The mixture will gradually combine and form a thick sauce. Be careful as it can burn very easily – keep whisking! This sauce is also delicious poured over plain popcorn to make homemade caramel corn.

Gently pour the sauce over the crackers and carefully spread it out with a spoon to cover all the crackers.
Bake the tray for 10-12 minutes or until the sauce bubbles all over
the surface.

Remove from the oven and immediately sprinkle with the chocolate chips. Return to the oven for 1 minute to melt the chips.
Remove from the oven again and, using the tip of a knife or spoon, spread the chocolate to cover the crackers.
Let cool completely (you can refrigerate) and cut or break into pieces. I find it easiest to lift the foil off the pan and peel it away from the toffee before breaking it into pieces. If you have any trouble with the foil sticking, you can spray it with non stick cooking spray before laying out the crackers, though I have never had a problem. It comes off pretty easy if you pull it slowly in one big piece.
I prefer to store this in the fridge to keep the chocolate from melting or getting too soft. Be warned, it’s highly addictive… but I’m weak.
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16 thoughts on “In the Kitchen: Chocolate Cracker Toffee

  1. Jennifer W. says:

    I make something similiar for Christmas gifts. Instead of crackers I use graham crackers and drizzle both white and milk chocolate morsels on top. Yummm! It’s everyone’s favorite treat.

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  2. lillyella says:

    yes what a great suggestion, April! I also meant to include that you can use different flavored chips, too, like white chocolate or butterscotch – or peanut butter! yummmmm

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  3. April in CT says:

    I just bought cinnamon chips (finally! I’ve been searching for them forever) and I bet they would be great on these mixed in with chocolate chips. Lots of possibilities! I’ve made the graham cracker version Jennifer W. mentioned and they’re great too.

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  4. Nicole says:

    I love these- they are so delicious! The people who first introduced me to it call it Christmas Crack because they make it at Christmas and it is so addicting!

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