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A&E >  Food

Dorothy Dean presents: Saltine Toffee Bars

These saltine toffee bars are super easy to make. (Audrey Alfaro)
These saltine toffee bars are super easy to make. (Audrey Alfaro)
By Audrey Alfaro For The Spokesman-Review

I have a must-make recipe for you. I mean, all my recipes are must make, but this … this one takes the cake.

It’s a sweet, salty and crunchy treat that you can’t live your life without trying.

But I will warn you: it’s highly addicting and beyond easy to make, meaning you’ll be tempted to whip up a batch.

Every. Single. Day.

Butter, brown sugar, saltines and chocolate – yes, only four ingredients (told you it was easy) – combine to create saltine toffee so crisp and delish, you will not be able to stop eating it.

That’s why I highly recommend this for gift giving or to bring to holiday parties. Box it. Wrap it up. Get it out of the house, stat. Your waist line will thank you.

And in case you’re thinking it’ll taste like a chocolate-covered cracker, I assure you, it’s far from that.

The butter and sugar soak into the crackers and harden, transforming them into a flaky, buttery toffee that’s the perfect crunchy canvas for layers of chocolate and toppings. While they’re amazing plain, you can sprinkle on chopped nuts, candies, pretzels, cookies, coconut or even sub chocolate chips for white or peanut butter ones. They can also be made with different crackers, like graham or Ritz.

So, considering you most likely have the four ingredients needed to make these, what are you waiting for?

Saltine Toffee Bars

1 column saltine crackers

1 cup butter

1 cup brown sugar

2 cups chocolate chips

Toppings of choice (optional)

Preheat oven to 400 degrees. Line a 9-by-13-inch baking sheet with foil and coat with non-stick spray. Lay crackers in single layer rows. You can break, or cut them to size, to fill the edges.

In a medium saucepan, melt the butter and brown sugar together and bring to a boil for 3 minutes, stirring occasionally. Pour over crackers and spread evenly with an offset spatula or butter knife. Place in oven and bake for 6 minutes.

Remove from oven and sprinkle on chocolate chips. Place sheet back in oven for 1 minute, to fully melt chocolate. Spread chocolate evenly and score with a knife, so it’ll be easier to cut after it cools. If using toppings, sprinkle them on now.

Refrigerate for 1 hour. Once hardened, remove from foil and cut along score lines and enjoy.

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