Trailer Trash Toffee

Oh, my gosh, how funny--can't believe I'm posting a recipe--here it is. They're very easy but really delicious. This recipe is almost embarrassingly easy, but they make a lot, and they are kind of festive for the holidays--it's a tradition for us. A girl made them for me when I was pregnant with my son, and I've made them ever since, for 30 years!

Heath Bars:

2 sticks butter (must be butter)
1 cup brown sugar
1 stack of Saltine crackers
1 12 oz pkg of chocolate bits (we used Nestles, but any good chocolate bits would be delicious!)
chopped nuts or coconut or whatever, to taste (we use pecans)

Preheat oven to 350 degrees.

Line a jellyroll pan with foil and spray with Pam. (Mine is a standard size--I think it's about a 9x13?). Place crackers all over pan.

Meanwhile, melt butter in saucepan along with brown sugar, and when it starts to bubble, stir continually for about 3 minutes or until it's a good bit thickened.

Immediately pour this mixture over the crackers on pan, and spread it loosely around entire pan. (It will spread more when it bakes.) Bake for 10 minutes.

Remove from oven, and place on cooling racks, and then, immediately pour bag of chocolate bits over it. Wait a minute or two while they heat up, and they'll start to melt, and then, use a knife or spatula to spread the chocolate over all of the crackers.

Spread the nuts (or coconut) over the chocolate. (Or don't use those--either way)

Let cool completely before trying to slice. (I sometimes stick it in the fridge once it's not too hot, to cool them quicker.)

I cut them into tiny 1 to 1 1/2" squares, 'cause they're pretty rich. You could easily just kind of crack them into bits. They'd be just as good, I'm sure!

Saltine Toffee Cookies

INGREDIENTS

4 ounces saltine crackers. It's about one sleeve of crackers plus a few crackers.
1 cup butter
1 cup dark brown sugar
2 cups semisweet chocolate chips
3/4 cup chopped pecans or slivered almonds.

DIRECTIONS

Preheat oven to 400 degrees F (205 degrees C).
Line cookie sheet with saltine crackers in single layer.

In a saucepan combine the sugar and the butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread t cover crackers completely.

Bake at 400 degrees F (205 degrees C) for 5 to 6 minutes. Remove from oven and sprinkle chocolate chips over the top. Let sit for 5 minutes. Spread melted chocolate and top with chopped nuts. Cool completely and break into pieces.

allrecipes.com

Chocolate Almond Saltine Toffee

INGREDIENTS

1 1/2 cups sliced almonds (6 ounces)
Approximately 60 saltine crackers (not low-sodium)
1 1/2 cups sugar
3 sticks (3/4 pound) unsalted butter
2 tablespoons light corn syrup
1/2 pound bittersweet chocolate, chopped into 1/2-inch pieces

DIRECTIONS

Preheat the oven to 350°, spread the almonds on a baking sheet and toast for about 6 minutes, until golden.

Line a 12-by-17-inch rimmed baking sheet with a silicone mat or lightly buttered parchment paper. Arrange the saltine crackers on the baking sheet in a single layer, patching any holes with cracker bits; slight gaps are okay.

In a medium saucepan, combine the sugar, butter and corn syrup and cook over low heat until the sugar is melted. Brush the side of the pan with a moistened pastry brush to wash down any sugar crystals.

Cook the syrup over moderate heat without stirring until it starts to brown around the edge, about 5 minutes. Insert a candy thermometer into the syrup and simmer, stirring with a wooden spoon, until honey-colored caramel forms and the temperature reaches 300°, about 6 minutes longer.

Slowly and carefully pour the caramel over the crackers, being sure to cover most of them evenly. Using an offset spatula, spread the caramel to cover any gaps. Let cool for 3 minutes, then sprinkle the chopped chocolate evenly on top. Let stand until the chocolate is melted, about 3 minutes, then spread the chocolate evenly over the toffee.

Spread the almonds evenly over the chocolate. Freeze the toffee until set, about 15 minutes. Invert the toffee onto a work surface and peel off the mat or paper. Invert again, break into large shards and serve.

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