Holiday+Toffee

Holiday Toffee

1 cup brown sugar 1 cup butter 12 oz. Chocolate Chips 40 Original Saltines (enough to cover the bottom of a cookie sheet)

You will need a NON-STICK four sided cookie sheet

Pre-heat the oven to 400 degrees and lay out the saltines in the cookie sheet

Melt the butter and brown sugar on low until it is fully blended. Then bring the mixture to a boil.

Once the mixture is full of bubbles, pour slowly over the saltines in order to cover them completely. The liquid will go under and around the saltines too. That is okay.

Place the cookie sheet in the oven for 5 min. (It may boil over the sides, so you may wants to cover the bottom of your oven).

Allow the caramel candy to set so that the saltines are still evenly distributed.

Sprinkle the chocolate chips evenly over the top of the saltines almost immediately after removing them from the oven. Wait 2-3 min until the chocolate is melted and then carefully spread the chocolate, completely covering the tops of the saltines.

Refrigerate the cookie sheet for a half-hour or more before flipping the toffee upside-down on a cutting board to break into the saltine size pieces of toffee.