Fool’s toffee

This recipe is simple, and the perfect combination of salty and sweet.


40 saltine crackers

2 sticks butter

1 cup light brown sugar

12 oz. semi-sweet or milk chocolate chips

1 1/2 cups pecans or walnuts, choppedmisc. may & june 076_edited-1Line a jelly roll pan or cookie sheet with foil. Spray foil with cooking spray. Line saltines on foil close together.misc. may & june 077_edited-1Boil butter and brown sugar until foamy.misc. may & june 079It should look like this.misc. may & june 080Pour over crackers. Bake at 350 degrees for 12 minutes.misc. may & june 081_edited-1Remove from oven and sprinkle chocolate chips over crackers.misc. may & june 082_edited-1When melted, spread evenly. Refrigerate. (You may sprinkle with crushed pecans, or walnuts if you like.) After refrigerated till firm, break into pieces. I store them in the fridge, but they are better if you get them out a bit before munching to soften them up.misc. may & june 083_edited-1Enjoy the deliciousness 🙂

If you’re like me, you may have to argue with yourself every time you pull the dish out about how many are a proper serving 🙂