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Monday, July 11, 2011

Salty Or Sweet? Or BOTH?!!

Do you like your snacks salty and crunchy?

Or do your prefer something that's sweet and rich?

This recipe covers all of the above!

It's sweet and rich and salty and crunchy.  And only four ingredients--one for each adjective!

It's so easy to prepare, and so quick that you only need a six-song playlist to prepare it.

  • "Sympathy For The Devil"......The Rolling Stones
  • "Tick Tick Boom"........The Hives
  • "Breakeven"......The Script
  • "Dirty Little Secret".......All-American Rejects
  • "All My Life"........Foo Fighters
  • "Don't Let Go".........Weezer

Sweet 'n Salties
  • about 24 saltine crackers
  • 1 1/2 sticks butter
  • 1 cup light brown sugar
  • 8 oz semi sweet chocolate chips
Preheat your oven to 425 degrees.

Gather your ingredients.

Line a 9 x 13 baking pan with aluminum foil.  Place the saltines in a single layer on the baking pan.  I am making a double batch, so I'm using a large jelly roll pan.

In a medium saucepan, melt butter and brown sugar over medium heat.  Bring to a boil.

Boil for 5 minutes, stirring constantly.

It will get really thick and spongy.

After boiling for five minutes, remove the saucepan from the stove and immediately pour the sugar mixture over the saltines, spreading to cover them evenly.

Place in your preheated 425 degree oven for 4 minutes.

You want to remove the pan from the oven when the mixture is just starting to bubble.

Immediately pour the chocolate chips evenly over the crackers/toffee.

The chocolate chips will begin to melt on the hot toffee.  Give 'em two or three minutes to get really soft, and then carefully spread them.

Spread the chocolate to completely cover the toffee.

Place the entire pan in your freezer for about 15 to 20 minutes.

Remove the pan from your freezer.  It should be completely cooled and the toffee/chocolate crackers should be a solid block.

Break into pieces.

The toffee wraps itself around the crackers--the tops, the sides, the bottoms.

 Oh, my.

I decided to make another batch with macadamia nuts.  Just sprinkle some nuts over the toffee before you put it into the oven. 

Store in an airtight container in a cool, dry place.
(Not a problem in the winter, but in this humidity, I suggest your refrigerator!)



I love to hear what you think!