Very easy and sugary and delicious! These chocolate saltine toffee crisps are from the cookbook cache of Katey Rich’s mom, and they’re worthy of their own celebration. Here, in response to universal requests, Katey geneously shares the recipe.
- 1 cup butter
- 1 cup brown sugar
- 40 saltines (or as many fit on a baking sheet)
- 1 11 oz. package semi-sweet chocolate chips
- Nuts if you want ’em, or sea salt
Preheat oven to 350.
Lay the saltines out on the cookie sheet.
Combine butter and brown sugar in a saucepan, stir until butter is melted and ingredients are completely mixed.
Pour the butter and brown sugar mixture over the saltines, spreading evenly.
Bake for 8 minutes, until the top is bubbling
Spread the chocolate chips on top of the saltines, making sure you cover all the surfaces and that all the chips melt. It won’t seem like enough chocolate, but it is.
Sprinkle over nuts or sea salt if you like, but while it’s still hot.
Let sit until cold, then break it up into chunks (this can be messy) and eat!
Thanks, Mrs. Rich! We want your chocolate saltine toffee crisps to become a tradition at AWFJ’s EDA Awards!