Saltine Cracker Toffee

 

1 cup butter

1 cup dark brown sugar

40 saltine crackers

2 cups milk or semi-sweet chocolate chips

additional toppings like nuts, candy, or sprinkles (optional)

 

Preheat oven to 350°. Line a large baking sheet with heavy-duty aluminum foil. Spread the crackers out on the foil in a single layer and fold up the edges of the foil to box in the crackers. Set aside.

In a small saucepan, melt the butter and brown sugar over medium-high heat on the stovetop. Bring to a rolling boil. Reduce the heat to medium and continue to boil for 3-5 minutes (set a timer), stirring occasionally. Quickly pour over the crackers and spread to cover completely.

Bake for 5-6 minutes in the oven. Turn off heat. Remove from oven and immediately sprinkle the chocolate chips on top.

Let stand for 1-2 minutes or until the chocolate starts to look shiny and is soft enough to spread evenly over the toffee. If the chocolate is still not warm enough to spread after 4 minutes, place it back in the oven for a minute to help soften it.

Top with any additional toppings if desired.

Chill in the refrigerator for about 2 hours to harden. Peel away the foil and break into pieces.

Leftovers can be stored in an airtight container and stored in the fridge for up to a week. You can also freeze it for up to 3 months.

This recipe can be found here.

Turtle Cookie Balls

1 (8-oz) package cream cheese, softened

70 vanilla wafers, finely crushed (about 2-1/3 cups)

3 Tbsp. caramel ice cream topping

1 bag semi-sweet chocolate chips, melted

¼ cup chopped pecans

Mix first 3 ingredients until blended.

Shape into 42 (1-inch) balls. Freeze for 10 minutes.

Dip balls in melted chocolate and place in a single layer in a shallow waxed paper-lined pan.

Sprinkle with nuts. Refrigerate 1 hour or until firm.

This recipe can be found here.