Our first recipe is so delicious and EASY: there's a good chance you have all the ingredients in your kitchen to make a batch right now. And bonus: this is one of the fastest recipes ever. We promise.
The Wisconsin Test Kitchen has been making this delicious toffee forever. This past week, Rebecca had a holiday party and didn't know what to bring. After opening the cupboard and finding a pack of saltine crackers left over from a horrible bout with the stomach flu, her mission was clear: make toffee.
Saltine Cracker Toffee
40 saltine crackers (enough to line a jelly roll pan, or a cookie sheet with edges if you don't know what a jelly roll is)
1 cup unsalted butter
1 cup brown sugar, packed
2 cups chocolate chips
Pre-heat oven to 400 degrees. Line the jelly roll pan with foil- make sure you cover the entire pan, or you're going to have a sticky mess later.
Place saltine crackers on a single layer across the pan.
Melt butter and sugar in a saucepan, and bring to a boil. Once it starts to boil, let it boil for 3 minutes, or until it reaches a dark caramel color, stirring occasionally.
Pour sugar/butter mixture across the saltine crackers, making sure they are evenly covered.
Bake for 6 minutes, or until bubbly. This step is important- you want to see bubbles, otherwise your toffee isn't going to be as crisp as it should be.
Bake for 6 minutes, or until bubbly. This step is important- you want to see bubbles, otherwise your toffee isn't going to be as crisp as it should be.
Remove pan from the oven, and sprinkle chocolate chips on top. Let them sit for a few minutes, giving them time to melt before spreading them in an even layer.
Let the toffee cool completely before breaking it into pieces and serving. Don't even try cutting it, it's not going to work. You're going to have to use your hands for this one.
We hope you love this first holiday recipe as much as we do; and we can't wait to share more of our favorite recipes with you.
Stay Cool,
The Cool Dads Crew
The Cool Dads Crew
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