Salty Toffee and Chocolate Crackers
Makes about 4 dozen 1-inch squares
This recipe, in various forms, is all over the place. I don’t know quite where to give credit since I make it from a scrap of paper that has been in my recipe binder for years.
40 Saltines, or about one sleeve of crackers
2 sticks butter
1 cup brown sugar
1/2 teaspoon vanilla
2 cups chocolate chips
Sea salt for sprinkling
Preheat the oven to 350. Line a rimmed baking sheet with foil, and butter the foil. Line the pan with crackers, making sure they are as close together as possible, and breaking crackers in half so they fit right up to the edge of the pan.
In a medium saucepan over medium heat, stir the butter and brown sugar together until the mixture is melted and begins to boil, then let it boil for about three minutes. Remove from heat and stir in the vanilla.
Slowly pour the caramel over the Saltines (the crackers will want to move around, but don’t let them. You are the boss!) Bake the crackers for 15 minutes, making sure that the caramel doesn’t bubble over. Reduce the heat slightly if this happens.
Remove from the oven and cover with chocolate chips. Let them melt for a few minutes (or stick them back in the warm over for 30 seconds) and then spread the chocolate over the crackers. Sprinkle with salt.
Cool completely. Cut or break into pieces and store between layers of waxed paper.
