Thursday, November 14, 2019
We meet again. It feels a little weird to be acting normal because in the last three days I’ve become a hopeless wanderer in the land of pre-Christmas, running into things such as quick trips to the store for wrapping paper because somehow, some-how, I did not buy enough? It’s really a mystery. Add to that a failed Swedish tea ring, a sore throat sick day, and hours spent trying to track down UPS packages. WHAT IS GOING ON. And honestly, UPS, please call me. Puhleeese.
But happy times. Seriously, every time I see our tree all lit up I just get a little giddy. And when I eat handfuls of this saltine toffee, I get a lot giddy. It’s a week before Christmas and that means it’s time for us procrastinators to make some foolproof toffee.
CHOCOLATE PEANUT BUTTER SALTINE TOFEE
Prep Time : 5 mins
Cook Time: 15 mins
Yield : 10 1x
INGREDIENTS
- 1 cup brown sugar
- 1 cup salted butter
- 1 sleeve Saltine crackers
- 3/4 cup peanut butter
- 1 1/2 –2 cups chocolate chips
- sprinkles!
- Cover a 9×13 baking dish with foil. Spray with nonstick cooking spray or grease with oil. Arrange the saltines in one layer in the pan, leaving a little bit of room between each cracker, and set aside. Preheat the oven to 400 degrees.
- Melt the butter and brown sugar in a small nonstick saucepan. Bring to a boil and let boil without stirring for three minutes. Pour the hot mixture over the crackers and bake for 5 minutes.
- Drop the peanut butter onto the hot cracker and toffee mixture; bake for another 1 minute to melt. Spread the peanut butter. Sprinkle with chocolate chips; bake for another 1 minute to melt. Spread the chocolate evenly and top with sprinkles.
- Freeze or chill for 1 hour or until set. Break into small pieces for serving.
