A friend gifted Vrghr with this wonderful treat over the Christmas holiday. And now wuff is "hooked" on it!

For those who love Toffee, but have some issues with crunching that hard candy or having it stick to teeth, this is a fantastic way to enjoy the flavor without the solid "hard crack" sugar stage. Saltine crackers provide the structure and add a lovely bit of salt for the salted caramel flavors. The toppings are all optional, but you can use them to take the flavors and textures in many directions. Add some white chocolate swirls, or crushed peppermint or candy cane chips. Wuff used a trio of colored sprinkles, mixed nuts (walnuts & almonds) and Heath toffee bits.

This is also ultra-simple to create! No need for thermometers or testing the sugar stage in cold water. No worries about the sugar "crystalizing". Just let it come to a good bubble on the stove and time it, then remove and pour when the timer goes off. The baking session will finish off the toffee in the oven.

Your choice of chocolate chips will have a significant impact in the final flavor. The one that wuff was gifted likely used Nestle's Tole House and wuff used Ghirardelli, and the difference in flavor was obvious. Likewise, the percent of cacao will make big changes. Vrghr recommends a semi-sweet or darker, to counter the intense sweetness of the brown sugar toffee.

Another tip - - make sure you give it plenty of time to harden up in the refrigerator! You want the chocolate to be solid enough to snap when you break up the pieces. Otherwise it tends to separate from the toffee-crackers. It's best when enjoyed as a solid combination.

Give this one a try, but don't blame wuffy if you get hooked on this wonderful treat too!

INGREDIENTS:
1 C Brown Sugar
1 C Unsalted Butter
1 "stick" (about 40) salted Saltine Crackers
1 lb Chocolate Chips (Vrghr recommends Semi-Sweet (60%) or darker chocolate)
Cooking Spray (butter flavor recommended)

Tin Foil
Raised-side cookie sheet
Offset spatula (optional)

DIRECTIONS:
Preheat the oven to 350 degrees

In a small sauce pot over medium-high heat, combine the butter and brown sugar and allow to come to a rolling boil. Let it boil for 5 minutes.

While the sugar and butter is heating, line a cookie sheet with foil and fold the edges up to make walls to keep the sugar from running off. Lay down a single layer of saltine crackers to completely cover the bottom, then bend up the foil edges to keep them stabilized with their edges just touching

!!WARNING - VERY HOT SUGAR MIXTURE!!
When the butter and sugar timer goes off, immediately (don't let it cool!) pour the mixture evenly over the crackers, being careful not to disturb the layer. Put the sheet into the preheated oven

Bake at 350 for 5-8 minutes (wuff used 5). Remove from the oven and immediately pour the chocolate chips evenly over the top of the toffee. Let the residual heat melt the chips. If they don't melt sufficiently, pop the sheet back into the oven for a few seconds

Spread the chocolate evenly across the top of the toffee (an offset spatula works really well for this!)

Sprinkle on any desired toppings while the chocolate is still warm and sticky

Put the tray into the refrigerator for about 2 hours, until the chocolate is crisp and "snap-able"

Break up into different sized chunks

!DEVOUR!

(Can be kept for days in sealed zip bags, but probably won't last that long!)