I promised this recipe in December and here we are in March. There are a few folks with jaws gaping wondering ‘when the heck do we get the toffee recipe?!’
Here’s the thing about this toffee. It is crisp and light while being rich and dense. It has chocolate on top, making it feel like one of those lovely candy bark things you can’t get enough of around the holidays. And it can be plain or made with a peanut butter filling that is strongly reminiscent of a particular peanut butter cup.

It is, dare I say it, addictive.

It contains a lot of butter. No… really. A LOT.

And I have a work colleague, who while is very dedicated to his faith (which preaches a healthy lifestyle), has compared it to crack (in the sense of it’s so addictive, so good it should be illegal, etc).

So there it is.

 

Toffee

Around 45-50 saltine crackers (WITH the salt)
3 sticks (3/4 pound) butter
1 1/2 cups brown sugar
12 ounces chocolate chips (semi sweet, bitter sweet, dark, milk, whatever chocolate you like EXCEPT white)
1/4 cup sliced almonds (optional as a topping… Other toppings are great too, like bacon candy!)

• Preheat oven to 350 degrees. Line a cookie sheet / jelly roll pan with foil and grease it.
• Arrange saltine crackers in one layer on the bottom of the pan.
• Melt 3 sticks of unsalted butter in a saucepan. Add 1 ½ cups of brown sugar and then boil, string constantly for exactly 3 minutes.
• Pour butter-sugar mixture over the crackers and spread in an even layer.. do this quickly. Immediately put in oven and bake for 12 minutes. Remove from the oven and sprinkle 12 ounces chocolate chips  on top and put back into warm oven for about a minute or 2 or less until they look glossy. Remove from oven AS SOON AS chips start to melt (or else the peanut butter filling will melt too and that’s bad) and carefully spread chocolate over the top of the toffee (you can add a few pretty little swirls if you like too). Sprinkle with nuts of your choice, coconut, candy, sprinkles or nothing. Let cool. Cut into squares or break into bark. Once cool, store in an airtight container in the refrigerator or freezer to extend the freshness a bit.

 

Peanut Butter Toffee

Around 45-50 saltine crackers (WITH the salt)
3 sticks (3/4 pound) butter
1 1/2 cups brown sugar
12 ounces chocolate chips (semi sweet, bitter sweet, dark, milk, whatever chocolate you like EXCEPT white)
1/4 cup sliced almonds (optional as a topping… Other toppings are great too, like bacon candy!)

 

Peanut butter filling:

1 cup creamy peanut butter
2 sticks butter, melted
1 1/2 cups graham cracker crumbs
3/4 pound powdered sugar

 

• Preheat oven to 350 degrees. Line a cookie sheet / jelly roll pan with foil and grease it.
• Arrange 40-50 saltine crackers in one layer on the bottom of the pan.
• Melt 3 sticks of unsalted butter in a saucepan. Add 1 ½ cups of brown sugar and then boil, string constantly for exactly 3 minutes.
• Pour butter-sugar mixture over the crackers and spread in an even layer.. do this quickly. Immediately put in oven and bake for 12 minutes. Remove from the oven and cool completely.

• Meanwhile, mix 1 cup creamy peanut butter, 2 sticks melted butter, 1 ½ cups graham cracker crumbs and ¾ # powdered sugar in a bowl. Set aside. When the toffee is cool, very carefully spread the filling layer on top of the toffee layer.
• Sprinkle 12 ounces choc chips (semi sweet, bitter sweet, dark, milk, whatever chocolate you like) on top and put back into warm oven for about a minute or 2 or less until they look glossy. Remove from oven AS SOON AS chips start to melt (or else the peanut butter filling will melt too and that’s bad) and carefully spread chocolate over the top of the toffee. Sprinkle with nuts of your choice, coconut, candy, sprinkles or nothing. Let cool. Cut into squares or break into bark. Once cool, store in an airtight container in the refrigerator or freezer to extend the freshness a bit.