Chocolate Toffee Crisps

 

  • 1 ½ sleeves salted saltine crackers about 45 crackers
  • 1 cup (226 g) salted butter
  • 1 cup (200 g) brown sugar tightly packed 
  • 2 cups (350 g) semisweet chocolate chips¹
  • ½ cup (50 g) chopped pecans or other topping
  • flaky sea salt for sprinkling optional

Preheat your oven to 400F and line a standard-sized cookie sheet with foil.  Lightly spray with cooking spray or grease lightly with butter.  

Layer crackers evenly over the foil (salted side up); it's alright if there are spaces between the crackers and not every edge is completely filled in.

Prepare your toffee by combining butter and brown sugar in a small saucepan over medium heat, stirring occasionally. Allow mixture to come to a full rolling boil and allow it to boil for three minutes -- stir only occasionally/as needed to prevent burning.

Immediately remove from heat and pour over crackers (it's ok if some of them start to float, just try to keep them in an even layer), spread with a heatproof spatula to completely coat crackers. Place in 400F oven for 5 minutes or until toffee begins to bubble.

Remove and turn off the oven. Evenly sprinkle chocolate chips over the hot toffee. Return tray to the oven for two minutes, then remove and use a spatula or knife to spread chocolate evenly over crackers.

Sprinkle evenly with chopped pecans (or preferred topping or no topping!) and a scant amount of flaky sea salt (if desired). Allow to chill in refrigerator for at least 30 minutes or until chocolate hardens.  Cut into pieces using a large knife and serve. 



Popular posts from this blog

Dave's Killer Bread (Sourdough)

250g whole wheat flour 250g bread flour 100g starter 300g water 40g honey 32g olive oil 8g salt 100g Mixed seeds & nuts (pumpkin, sunflower, chia, everything bagel seasoning, rolled oats, pistachios, etc) 25g Mixed seeds for the top of the loaf (after shaping spritz with water and roll in the remaining seeds)
Read more

Spiced Cocktail Nuts

Image
Union Square Cafe variation: 4 cups (~550 g) mixed nuts or seeds, raw, unsalted  (e.g. peanuts, walnuts, pecans, almonds, cashews) 2 Tablespoons butter or oil 2 Tablespoons brown sugar or maple syrup  3 Tablespoons fresh rosemary, chopped  2 teaspoons sea salt 1 teaspoon cayenne  Heat oven to 350° . Spread nuts on a tray and toast for 12 to 15 minutes, until lightly golden and fragrant. While they’re toasting, whisk butter, rosemary, cayenne, sugar and salt in the bottom of a large bowl. When nuts are toasted, add them to bowl and stir to evenly coat. Spread back on tray and toast for another 5 to 10 minutes. Let cool slightly, then serve warm in bowls. Nuts are also good at room temperature, and keep for weeks in airtight jars.
Read more

Tropical Cream Pie

Image
  1 1/2 cups honey graham cracker crumbs (about 20 graham crackers) 1/4 cup granulated sugar 1/2 cup unsalted butter, softened  1/4 teaspoon salt 1/2 teaspoon ground cinnamon 8   oz   block of cream cheese,  softened 6 Tablespoons sugar 20 oz   crushed pineapple, drained  1   cup   dried shredded Coconut   1   cup   chopped pecans,  reserve a few extra for garnish 8 oz container Cool Whip, thawed or  2   cups   heavy cream,  whipped until stiff peaks form and sweetened with 1/4 cup of sugar In a food processor, combine the graham crackers, sugar, cinnamon, and salt. Pulse until finely ground and evenly mixed. Add the softened butter and continue pulsing until the mixture is fully combined and holds together when pressed. Press the mixture into the bottom of a springform pan and refrigerate or freeze for 10 minutes while you prepare the filling. In a large mixing bowl—or using the same food processor—mix...
Read more