A round of Santa-clause❣️🎅🏻
This is a classic Toffee Holiday recipe that we make every year❣️It’s super easy and another make ahead sensational selection for your cookie tray and makes a wonderful food gift too❣️
Packaged together with my Peppermint Bark, makes even an extra special food gift❣️🎁
🎅🏻You will get plenty of Santa- Clause accolades with this tasty sweet ’n salty combo delight❣️
Are you looking for more holiday entertaining ideas and tips and tricks to beat the kitchen Holiday Chaos? Feel free to email me anytime and I am ready to help you in any way❣️
Happy Holidays with Much Merry❣️
En-JOY and cook just for the love of it❣️
Alyssa ❌⭕️
This is a classic recipe, but the secret ingredient is the base: saltine crackers!
Toffee Crunch Bars
Preheat oven to 400ºF.
Line 12 ½ x 17 ½ x 1-inch half sheet pan with heavy duty aluminum foil extending over ends of pan. Spray with non-stick cooking spray. Line with parchment paper. Spray again. I call it BPB (Butter Paper Butter). This will prevent sticking and make removal easy for cutting.
35 saltine crackers
Place crackers in single layer on prepared pan.
1cup (2 sticks) butter
1 cup light brown sugar, firmly packed
Add butter and sugar in sauce pan over medium heat. Bring to a boil. Heat, 3 to 5 minutes without stirring.
Spread evenly over crackers immediately.
Bake, 7 minutes.
1 package (12 ounces) semi-sweet chocolate chips*
Top evenly. Let stand, 5 minutes. Spread chocolate with offset spatula to cover
.
1 cup pecans, walnuts or almonds, finely chopped
Sprinkle with nuts. Cool and break into pieces.
Makes about 35 pieces, about 16 servings.
TIP: Can be made one week ahead and stored in airtight container.
TIP: Can substitute semi-sweet chocolate with dark chocolate.
Comments