SALTINE CRACKER TOFFEE
Curt Wagner | Renaissance Oklahoma City
INGREDIENTS • 40 saltine crackers • 1 cup of dark brown sugar • 1 cup of butter • A pinch of salt • 1 teaspoon of vanilla
1. Heat Oven to 425 degrees.
2. Prepare a sheet pan covering it with aluminum foil; cover foil completely with butter and place saltine crackers in a single layer to fully cover the pan, then set aside. 3. In a small saucepan melt brown sugar and butter over medium heat, stir occasionally. Once the mixture comes to a slow boil getting bubbly around the edges let the mixture simmer / boil undisturbed for 3 minutes. Do not stir. Remove from heat, add a pinch of salt and 1 teaspoon of vanilla and stir. 4. Immediately pour brown sugar butter mixture over the crackers to fully cover the crackers. (spread using a nonstick spatula.
• Chocolate chips • Crushed pretzels
(could also use crushed pecans instead of pretzels)
5. Bake in 425 degrees oven for 5 minutes.
6. Remove pan from oven and sprinkle chocolate chips over the entire surface. Wait a minute for chocolate chips to begin melting and then spread chocolate over the entire surface of the candy.
7. Sprinkle crushed pretzels over the entire tray of candy lightly pressing crumbs into chocolate layer if necessary.
8. Let the pan cool on the countertop for 45 minutes, then cover and place in the fridge for 2 hours. Then place sheet pan on the counter and remove candy from the pan by grasping the aluminum foil. Flip candy over and peel foil off the candy. 9. Crack candy into pieces and store in an airtight container for up to 1 week.
Made with FlippingBook Publishing Software