Who says toffee can only be eaten at Christmas? This simple toffee recipe is so easy you’ll want to make this all year long!
It’s not Christmas. What use is there for a toffee recipe when Christmas is 11 months, 1 week, and 6 days away (not that I’m counting or anything)?
Not to sound like a know-it-all or anything, but you’re dead wrong. Toffee is totally a year around thing.
If Heath Bars are available year around, and Milk & Cookies Bakery can sell their dark chocolate toffee cookies all year, and if one of my favorite Newport coffee shops can sell toffee lattes all day every day, then toffee is most definitely deserving of being eaten all. year. long.
Who’s with me on this?! I mean, my argument is totally bullet proof…
The truth is, even though I actually do eat toffee things all year, I actually made this recipe back around Christmas and may or may not have forgotten to post it then.
Now you can see why my New Year’s Resolution is to, yet again, get more organized. I’m making progress though. I not only bought a planner, I have actually cracked it open. And, and, and! I have not one, not two, but three calendars to use this year. I’m thinking one will be a social calendar, one will be blog related, and the other fitness related.
See, I have all of these great lofty organizational ideas that would be awesome if only I could get myself to write everything down instead of relying on my memory.
It’s only the third week in January, so my fingers are crossed I’ll figure out the whole pen-to-paper organization thing.
Look on the bright side. If I had been more organized, you wouldn’t have these amazing, tempting, and ridiculously simple 5-ingredient toffee pieces to stare at (and make–tonight).
My flaw is your gain.
- 35 saltine crackers
- 3/4 cup brown sugar
- 3/4 cup butter
- 12 oz chocolate chips milk or semi-sweet (butterscotch, peanut butter, or white chips would work great as well--or a combination of some of them would be awesome!)
- Heath Bar Toffee Bits
- Oreos, nuts, sprinkles, etc. would work as well
- Preheat oven to 350 degrees. Line a large baking sheet (with sides) with parchment paper or non-stick aluminum foil. Place saltine crackers evenly on the tray (you will want them as close together as possible).
- In a medium saucepan, bring butter and brown sugar to a boil, whisking constantly. Once boiling, reduce the heat to med-low and allow to cook for 3 minutes, stirring constantly. Pull off of the heat and pour evenly over the saltine crackers (the hot liquid might make the crackers move around on the baking sheet; if that happens, it's fine).
- Bake for 5 minutes, or until the liquid is bubbly. Pull out of the oven and allow to cool.
- In the microwave in 30-second increments, melt chocolate chips, stirring after each hit in the microwave. Once the chips are melted, pour over the toffee and spread with a spatula. Sprinkle with Heath Bar Toffee bits.
- Allow the toffee to cool before breaking or cutting into pieces (it takes about 3 hours cooling on the counter and about 1 hour in the fridge).
If you liked this recipe, here are a couple more I think you’ll love: