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  1. Chocolate Caramel Cracker Toffee

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    October 26, 2013 by Emily

    Recently my dad gifted me a giant box of matzo crackers… and by giant box I mean a large box containing 30 regular sized boxes of matzo. And after gobbling up all of my hummus, cheese and peanut butter with the crackers i still have 29 boxes to deal with and started to noodle around with other ways to use them up.And then I remembered cracker toffee…

    toffee

    My roommate from freshman year in college would make this toffee with saltines in our dorm rooms toaster oven and we would devour sheets of it during last-minute all nighters. While our loving friendship didn’t last, my love for these candies did.

    This candy is super easy to make and a real crowd pleaser, I put this out at my husbands birthday party and it was gone in a flash. I also plan to make a large batch of these to bring to my co-workers around the holidays(I have scads of matzo, I should share the wealth right?)

    What You’ll Need:

    5 to 6 sheets matzo (or about 50 saltine crackers)
    2 sticks unsalted butter
    1 cup packed light brown sugar
    1 1/2 teaspoons sea salt
    1 teaspoon vanilla extract
    1 1/2 cups semi-sweet chocolate chips
    1 cup slivered almonds

    Preheat the oven to 350°F. Line an 11×17 baking sheet completely with foil and lightly grease with butter.

    Line the bottom of the baking sheet with matzos, filling all the spaces.

    In a saucepan, melt the butter and brown sugar together, stirring over medium heat until it begins to boil.

    Let the caramel boil and bubble for about three minutes to allow it to thicken, stir in the vanilla and sea salt then pour evenly over the matzo.

    Bake the sugar covered crackers for 10 minutes, watching carefully to ensure they don’t burn.

    Remove from the oven and immediately cover the surface with the chocolate chips, let the heat from the caramel to melt the chocolate for about 5 minutes before spreading with a spatula.

    Top with the almonds and use your spatula to gently press the almonds into the chocolate to ensure they are stuck in there!

    Allow to cool completely until the chocolate it set, remove from the baking sheet and break into bite sized pieces.

    It should keep a week, but mine was gone in a day!


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