I’m super excited to be posting my first official recipe for The Secret Recipe Club!
I was assigned Lynsey Lou’s blog and I have to admit that I was super giddy when I first peeked at her site. She shares so many amazingly delicious recipes that I didn’t even know where to start. I found S’mores Cheesecake bars, Buffalo Chicken Tacos and BLT Puff Pastry Pizza. But then I found this toffee. I’ve tried a saltine cracker toffee before but when I saw the Heath bites on the top, it sort of sucked me in.
It’s very easy to make, only taking less than 10 minutes before you are putting it into the fridge to cool. And I have to say spraying your foil with cooking spray is a must! You don’t want to forget that step!
- 40 saltine crackers – this is just over one full sleeve of crackers
- 1 c. of butter
- 1 c. brown sugar
- 1 and 3/4 c. semi-sweet chocolate chips
- 1/3 c. heath toffee bits
- Cover a cookie sheet with foil and spray with cooking spray.
- Lay the saltines out over the cookie sheet
- In a sauce pan, bring the brown sugar and butter to a boil over medium high heat. Once it is to a full boil, reduce to medium and continue to boil for 3 minutes.
- Next, you will pour the butter mixtures over the crackers. If the crackers don’t get immediately covered, quickly use fork or spoon to push down on the cracker to let it soak up the butter/sugar. Or you could flip your crackers over like I did to get them covered completely.
- Put the cookie sheet into a preheated oven and cook for 6 minutes at 400°.
- Once the time is up, sprinkle the chocolate chips over the crackers and let sit for a couple of minutes to melt before spreading the chocolate over the crackers.
- Lastly, sprinkle the Heath bits over the top of the chocolate.
- Refrigerate for at least 30 minutes to let firm up. Once it is completely hard you can break into pieces. I store the toffee in my refrigerator because it is so hot in my area that it would be a chocolaty mess otherwise!
But seriously, how could you resist this?