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From, "River Road Recipes IV: Warm Welcomes," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:
  • 36 to 40 saltine crackers (1 sleeve)
  • 1 cup (2 sticks) butter
  • 1 cup packed dark brown sugar
  • 2 cups (12 ounces) milk chocolate chips
  • 1/2 to 1 cup chopped pecans

TO PREPARE:

Line a 10x17-inch baking pan with foil and coat the foil with butter.  Arrange the crackers in a single layer with sides touching in the prepared pan.  Combine 1 cup butter and brown sugar in a saucepan.  Bring to a boil over medium heat, stirring constantly.  Boil for 4 minutes, stirring constantly.

Pour the butter mixture over the crackers.  Using a wooden spoon, spread the mixture evenly over the crackers.  Bake at 350 degrees for 5 minutes.  Sprinkle with the chocolate chips and let stand for 2 minutes or until the chocolate chips soften.  Spread the chocolate evenly over the prepared layers using a knife or metal cake spatula.  Sprinkle with the pecans and press lightly.  Chill for 30 minutes or until set.  Break into pieces and store in a covered container in the refrigerator.

NOTE:  
Saltine crackers may seem like an unusual ingredient to use in a toffee recipe, but do not be "fooled" into thinking this is a mistake.  This secret ingredient makes the toffee much lighter and crispier than using graham crackers.  Teenagers love to make this candy.  Makes great gifts for teachers, coaches, or friends.

SERVES:  
8 - 12

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