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Prep 20min
Total1hr25min
Servings40
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Ingredients
40
salted saltine crackers, or enough to line your pan
1
cup unsalted butter
1
cup packed brown sugar
2
cups milk chocolate or semisweet chocolate chips
3/4
cup chopped pecans, if desired
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Steps
1
Heat oven to 400°F. Line 15x10x1-inch pan or large rimmed cookie sheet with foil. Spray foil with cooking spray. Place saltine crackers in single layer in pan.
2
In 1 1/2-quart saucepan, heat butter and brown sugar to boiling over medium heat. Continue boiling for 3 minutes. Immediately pour over saltines; spread to cover crackers completely.
3
Bake 5 to 6 minutes or until crackers look all bubbly.
4
Remove from oven; sprinkle chocolate chips over top. Let stand a minute or two to melt; spread evenly. Or, in microwavable bowl, microwave chocolate chips uncovered on High about 1 minute or until they can be stirred smooth; spread over crackers. Top with pecans.
5
Cool completely on cooling rack, about 40 minutes. Refrigerate 15 to 20 minutes or until chocolate is firm. Break into pieces.
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Preheat your oven beforehand, so you can pop the crackers in the oven as soon as you finish pouring the toffee layer over the crackers.
Make this saltine cracker toffee your own by swapping pecans with other nuts like almonds, cashews or pistachios. Not into nuts? Leave them off altogether.
Be sure to use a baking sheet with sides, as it will prevent the toffee from bubbling over the pan.
Store saltine cracker candy in the refrigerator for 2 to 3 weeks; it tastes just as good chilled!
This is the perfect treat to give as a gift or bring to holiday parties. Our other desserts are just as shareable.
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