While Mama Mia is patiently shaping and rising and kneading dough for holiday gifting, I'm frantically tossing together a few ingredients to create a shortcut toffee before the guests arrive.
But, even the non-baker/candy-maker will be awed at the ease and elegance of this holiday chocolate toffee treat. It's a recipe I've been using for years that was handed to me scribbled on a piece of notepaper. (You'll probably find something similar all over the Web.) It's one of those happy surprises you put together when you have no time.
It's got a surprising ingredient that you really don't need to reveal.
Chocolate Toffee
40 saltine crackers (1 sleeve)
1 cup butter
1 cup brown sugar
1 1/2 cups dark chocolate chips and/or chopped bittersweet chocolate
1 tsp. vanilla
1 cup sliced almonds, toasted
Preheat oven to 400 degrees. Line a jelly roll pan (10x15x1) or rimmed cookie sheet with parchment paper (or foil). Line the crackers in a single layer on the parchment paper in pan.
2. In a saucepan, melt the butter and brown sugar. Cook and stir over medium heat until mixture boils. Let it bubble for 3 minutes, without stirring. Remove from heat and stir in vanilla. Immediately pour mixture over crackers. Bake for 5 minutes.
3. Remove from oven and sprinkle chocolate chips evenly over top; let stand for 5 minutes, then spread melted chips evenly over all. Top with sliced almonds. Cool completely, then cut or break toffee into pieces.
Who knew saltines could save the day?
ReplyDeleteWait, they always saved the day if you're doing plain old tomato soup. I will definitely give this recipe a shot now that all those loaves are out of the oven.
Croissants have gone across the street to a party for doctors, and foccacia is on the way to a grownups party (parents awaiting the return of their college kids).
Thanks for this awesome-looking effort, Jeanne!