This recipe seems to cut corners by using saltines, but seriously, it could not be easier. And, it's really good, so just go with it and don't feel guilty about being an embarrassment to your from-scratch-only relatives. It does need a new name though.
Bonus: This is flexible, so you could use graham crackers too! I am going to try that.
Christmas Crack Saltine Toffee
40-50 soda crackers (saltine crackers), depending on the size of your cracker and pan
1 c. unsalted butter (or salted and just use a bit less salt)
1 c. brown sugar, well packed
1 t. vanilla extract
1/2 t. kosher or sea salt
2 c. chocolate chips (I used Ghiradelli dark chocolate melting discs that I had for a while and wanted to use up)
Optional toppings of your choice. Ideas: chopped pecans, m&m's, sprinkles, crushed candy canes.
Line a jelly roll pan (10 x 15 or so) with nonstick foil coated with cooking spray, or even better, use a silicone baking mat. That worked great!
Place the crackers in a single layer on the pan.
To make the caramel, melt brown sugar and butter together in a heavy bottomed sauce pan over medium high heat, stirring frequently. Bring it to a boil for a full 3 minutes, stirring almost continuously.
Remove from heat and stir in vanilla extract and salt.
Pour the caramel mixture over the crackers and spread evenly.
Bake for 5 minutes at 350 degrees. Caramel should be bubbling vigorously when removed.
Sprinkle the chocolate chips over the top and either cover the pan with foil and let it sit for 5 minutes or turn off the oven and pop it back in there for a minute or two.
When the chips are glossy, they are probably soft enough to spread the chocolate all over the top with an offset spatula.
Sprinkle on toppings of your choice or keep it naked.
Chill in the fridge for at least 2 hours.
If you used foil on the bottom, carefully peel away the foil. Use your hands to crack it into pieces.
Store in an airtight container in the fridge or up to a week.
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c = cup
t = teaspoon
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