Candy with Saltine Crackers Recipe
Candy with Saltine Crackers Recipe
Author: Cynthia Lee
Nutrition Information
- Serves: 10
- Calories: 173
- Fat: 9 g
- Saturated fat: 6 g
- Carbohydrates: 27 g
- Sugar: 16 g
- Sodium: 104 mg
- Fiber: 0.5 g
- Protein: 1.3 g
- Cholesterol: 16 mg
Recipe type: Dessert
Cuisine: American
Prep time:
Cook time:
Total time:
The saltine toffee is a delicious candy recipe that is crunchy, sweet, salty and chocolaty at the same time. The recipe uses simple ingredients and produces a masterpiece. It is a favourite with kids and adults. The recipe can easily be doubled. It works great as Christmas candy and can also be added to goody bags to give to kids.
Ingredients
- Saltine crackers – 1.5 sleeves
- Butter – 1 stick
- Packed brown sugar – 1 cup
- Chocolate chips – 2 cups
Instructions
- Put the oven to preheat to 350 degrees.
- Take a baking sheet and line it with aluminum foil, put cooking spray or oil to grease it so that the toffee doesn't stick.
- Put the crackers on the baking sheet. They shouldn't be overlapping and don’t leave any empty spaces between them.
- If there are any remaining crackers, crush them into crumbs and put them aside for the time.
- In a small sauce pan over medium high heat, melt the butter and brown sugar.
- Keep stirring while the butter is melting and let the mixture come to a boil.
- Once it has started boiling, pour the mixture on the crackers arranged on the baking sheet.
- Try to pour it evenly so that all the crackers are covered.
- If there are any crackers left uncovered, the toffee will spread when it is baking.
- Put the baking sheet in the oven and bake for five minutes.
- The toffee will be bubbling by then.
- Remove it from the oven and allow it to cool outside for a minute.
- Take the chocolate chips and sprinkle them evenly on the hot toffee.
- They will take a minute to melt and soften. After they get soft, with the help of a knife, spread the melted chocolate in a smooth layer on the whole surface.
- Also sprinkle any crushed crackers on top.
- Put the pan in the fridge so that the toffee sets.
- Half an hour is enough for this.
- After the toffee is completely hard, break it into pieces using your hand.
- It can easily be stored into air tight jars for a week.
