Rita’s Chocolate Caramel Toffee Crackers: Dipped Cracker Crunch!
This is for those of you who have requested my Toffee Crackers recipe like the chocolate caramel matzoh cookie but using regular saltine crackers. I just learned about this recipe from a friend who makes them with Matzoh crackers instead of the saltines I use here. I should have never made this … my thighs are in rebellion … but my tummy is so happy. Next time I’m going to use regular salted saltine crackers for another layer of flavor.
24 unsalted saltines
1 cup (2 sticks) unsalted or regular butter
1 cup firmly packed light brown sugar
1 teaspoon vanilla
1 cup chocolate chips, any kind (I used milk chocolate on half and Kroger Belgian chocolate chips on the other half)
Toffee Crackers Tip from Rita’s Kitchen: I sprinkled on some sliced almonds on one half but use whatever you like.
Line a baking sheet with foil and spray foil. Lay crackers on side by side. Preheat oven to 350 degrees.
In a saucepan cook the butter, sugar and vanilla over medium heat for about 3 to 5 minutes, whisking constantly. It will get real bubbly and come together. Spread it evenly over the matzohs.
Bake for about 15 minutes. Check half way through (about 6 minutes into it) to make sure it is not browning too quickly. Rotate pan. Remove from oven and add the chocolate. Let sit for 5 minutes and then spread evenly over crackers. Let cool until hard. (I put mine out on the back porch). Break or cut into bite sized pieces. Store toffee crackers in frig or freezer.