This chocolate toffee cracker cookie recipe is simply the best! You will have a hard time believing that saltine crackers are the base to these chocolatey, toffee-filled bits of goodness.
I happened upon this recipe, based on Trisha Yearwood’s book, ‘ Home Cooking with Trisha Yearwood: Stories and Recipes to Share with Family and Friends’, in a magazine years ago. I ripped the recipe out of the magazine, and I have no idea which magazine it was. Soooo….. yeah.
Everyone is dieting and trying to make good choices this month, am I right? Have you had enough salad? If you have, I am here to relieve you. 😉 This chocolate toffee cracker cookie has just enough goodness to remind you why you’re on that salad diet in the first place!
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So, instead of overthinking and reasoning why you ought not to make these cookies, I will go ahead and give you the steps. They will be done before you can say no. And believe me. I am on the salad train with you this month. We won’t necessarily get off….just a small pit-stop to remind us that food is yummy.
Okay, step one of making the best chocolate toffee cracker cookies!
You will need 40 saltines. And yes, I used exactly 40. They fit perfectly. Even if you think that more crackers will fit, don’t do it. Trust me. Oh, yeah. Preheat your oven to 425 degrees F.
Lay out the 40 saltines on a cookie sheet that is covered with tin foil. Or, you could use parchment paper, if that is all you have.
In a smallish pot on the stove, add 1 cup of butter, not margarine, and 1 cup of brown sugar. Over medium heat, bring the butter and sugar to a boil and boil for 5 minutes. Stir often.
Remove the butter/sugar mixture from heat, and pour as evenly as you can over the crackers. You can use a rubber spatula to even it out a little.
Now, you’re going to have to pay attention here. Put the cookie sheet in the oven, and watch carefully. When the toffee sauce starts to bubble, take it out. About 5 minutes.
Once the tray is out of the oven, sprinkle about 8 ounces of chocolate chips on top. I prefer milk chocolate for this recipe, but whatever you have on hand will do just fine.
Step 6- the final frontier…and you get to eat the best chocolate toffee cracker cookies ever!
When the chocolate chips are melted, go ahead a spread them over the crackers as evenly as you can. Once you’ve done that, throw the pan in the freezer and leave it there until everything is cold. When it’s done, take the pan out of the freezer, and break the crackers apart. They are AWESOME. I mean totally awesome.
I’ll leave a printable recipe below.
The Best Chocolate Toffee Cracker Cookies
- 40 saltines
- 1 cup butter (no replacements)
- 1 cup brown sugar
- 8 oz chocolate chips I prefer milk chocolate
- Preheat oven to 425 degrees F.
- Line a baking sheet with tin foil. Place 40 saltine crackers on the tin foil. Make sure the crackers are all touching each other.
- Place butter and sugar in a heavy small pan on the stove. Over medium heat, bring the butter and sugar to a boil. Let boil for 5 minutes – stir often.
- Once the mixture has boiled for five minutes, take it off the stove, and pour evenly over saltines.
- Place the pan with the crackers into the oven for about 5 minutes. Watch carefully, and take it out when the butter/sugar mixture starts to bubble.
- After taking the pan out of the oven, sprinkle the chocolate chips over the crackers. Let them melt a bit, and spread with a rubber spatula.
- Place the cookie sheet in the freezer for at least 20 minutes until cold. Break the crackers apart and enjoy!
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