#toffee crackers

[ltastegaze]

Saltine Cracker Candy-Christmas Crack Recipe

[thalootimakescool]

RECIPE 3: Salty Chocolate-covered Toffee Crackers by Lillie Auld of

Butter Me Up, Brooklyn!

LILLIE'S RECIPE STORY: For most of us, there comes a time in life when one must brave The Office Holiday Party (TOHP). Your first one is always the hardest. TOHP must be navigated with care. This delicate event begins with the The Sign-Up Sheet. When it first goes up in the shared kitchen space, you know there is no turning back. This is no joke. Since this is your inaugural year attending TOHP you probably think that it is a good idea to sign up for napkins and paper plates. Resist. Remember, you are a newbie and these items are not meant for you.

This line on the sheet is for the old-timer who strolls in twice a week at 11am, but it’s cool and no one cares - he’s important and can make his own schedule. He probably could get away with showing up to TOHP empty-handed but he wants to contribute because he also happens to be a nice guy, so the organizers throw him a bone and let him clear out the party supply aisle at the bodega.

At this point in the story, I’m going assume that we are friends, which means I’ll let you in on the secrets of success at The Office Holiday Party: Year One.

What is sweet, salty, crunchy, covered with chocolate, feeds a crowd, travels well, and can be made days in advance? This is no riddle. The answer is a magical creation, and goes by the name of Salty Chocolate-Covered Toffee Crackers. One batch and you will never have to worry about what to bring to TOHP again. This is your ticket to TOHP success, my friend!

Do not be shy—but also don’t be the first (or last) person to add to the list—and sign your name with confidence in the “Sweets” category. You have this little secret in your back pocket. I brought these when I attended my first year of TOHP and have never once since looked at the sign-up sheet in fear.

INGREDIENTS: makes enough for a party (or about four dozen 2-inch pieces) 40 saltine crackers (or about one sleeve of crackers) 2 sticks (226 grams) unsalted butter, cut into pieces 1 c (200 grams) brown sugar, packed 1/2 tsp vanilla 1 12-ounce bag (2 cups or 340 grams) semi-sweet chocolate chips Flaky salt (such as Maldon), for sprinkling

DIRECTIONS: Preheat the oven to 350.

Line a rimmed 18x13 baking sheet with foil, and generously butter the foil. Line the pan with crackers, making sure they are as close together as possible, and break crackers in half so they fit right up to the edge of the pan.

In a medium saucepan combine the butter and brown sugar. Cook over medium heat, stirring often, until the mixture is completely melted and smooth. As soon as it begins to boil, turn down the heat slightly and simmer the caramel for three minutes. Remove from heat and stir in the vanilla.

Slowly pour the caramel evenly over the saltines and spread the caramel all the way to the edges of the pan to completely cover the crackers. The crackers will want to move around, but don’t let them, you are the boss of those crackers! Bake the crackers for 12 minutes.

Carefully remove the pan from the oven (the caramel will be bubbling) and set the pan on a wire rack. Sprinkle the chocolate chips over the crackers. Let the chips stand for a few minutes until they have completely melted, then use an offset spatula to spread the chocolate evenly over the crackers. Sprinkle with salt.

Cool for several hours or until the caramel has completely set and the chocolate has hardened. Remove from the pan, carefully peel away the foil and cut or break into bite-sized pieces. Store in an airtight container between layers of waxed paper for up to a week.