Since I'm known as the cookie queen, I love to bake cookies, all kinds. I'm sharing one of my favorites. WARNING! These cookies are addictive.
Saltine Toffee Bars
4 ounces saltine crackers (this is about one and a half sleeves of crackers)
1 cup butter
1 cup brown sugar
2 cups semisweet chocolate chips
¾ cup chopped pecans
Preheat the oven to 400 degrees F (200 degrees C).
Line a rimmed baking sheet with saltine crackers in a single layer. (I use an 11 x 17 pan.)
Combine butter and sugar in a saucepan. Bring to a boil; boil for 3 minutes. (This happens quickly, so don’t walk away. You don’t want it to burn.) Immediately pour over saltines and spread to cover crackers completely. (I use a buttered spatula to help spread the hot caramel liquid. If it doesn’t spread completely to the edges, don’t panic. It will when the liquid gets into the hot oven.)
Bake in the preheated oven for 5 to 6 minutes.
Remove from the oven and sprinkle chocolate chips over the top. Let sit 3-5 minutes.
Use the spatula and gradually spread the softened chocolate evenly over the crackers. Sprinkle with pecans.
- I let them sit for a few hours to ensure the chocolate had hardened. Then you can “crack” the cookies into pieces.
Milk chocolate chips and use a different kind of nut.
White chocolate chips and sprinkle with finely chopped peppermint pieces and nuts or sprinkles.
I also spread pieces of Heath Bar Crunch over the melted chocolate. You can find them in the baking aisle.