Ingredients:
40 Each crackers, saltines
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Directions:
Preheat oven to 350ºF. Line a 15x10-inch jelly roll pan or a 12x17-inch cookie sheet with foil and spray with non-stick spray. Lay a flat layer of crackers out on the foil. Melt the sugar and butter until a boil is reached. Boil for 3 minutes.
Pour this mixture over the crackers and spread to coat evenly. Bake for 5 to 7 minutes, or until the toffee becomes bubbly. After removing the pan from the oven, sprinkle evenly with chocolate and . cover with foil. Let sit for 5 minutes. Remove foil and spread them into an even layer. (You can add nuts, cracker crumbs, or whatever else floats your boat at this point - I use chopped honey roasted peanuts.) Cover with foil and place in the freezer for 20 to 40 minutes until set.
Break into pieces the size of your choice. I personally prefer a hand-sized chunk. |