SALTINE TOFFEE
Makes 1 cookie sheet, you can break it into small or large pieces.
1 to 1.5 sleeves (from a 1 lb. box) saltines (regular or unsalted)
1 cup butter (unsalted if you use regular Saltines)
1 cup packed brown sugar
1 12-oz. package chocolate chips (I used Ghirardelli double chocolate)
chopped nuts, optional
Preheat oven to 400 degrees.
Line a cookie sheet (the kind with sides) with foil, give it a squirt of butter-flavored nonstick spray, then spread a single layer of saltine crackers. Trim some of the crackers as needed to fit the entire sheet.
In a saucepan, combine butter & sugar, over high heat, stirring constantly. Bring to a boil and boil for 3 minutes (keep stirring!). Immediately pour over saltines and spread quickly to cover crackers.
Bake for about 5 minutes, until the entire sheet is bubbling. Remove from oven and cover evenly with chocolate chips. Turn the oven off, but pop the sheet back in for 5 minutes to soften the chocolate. Remove from oven and spread chocolate; then finish by sprinkling on nuts if you so choose. Let cool completely (you can put it in the fridge or freezer for an hour to cool it faster), then break into pieces. Keep covered tightly!
Lots of variations are possible. Example: Use unsalted crackers *and* unsalted butter, dark chocolate, and top with a sprinkling of sea salt.
Well Charles I am going to try this one for sure. I adore toffee & this is really interesting! Thank you!