Need a quick and easy after school snack or cookie on the fly?
Enter Quick and Easy Toffee Crisps.
Years ago I found a cookbook that spoke to my messy cooking style that was a fly-by-the-seat of your pants kind of cookbook. I think it had both sloppy and messy in the title but I apologize that I am at a loss.
Regardless, I penciled down this recipe after trying it and forever had this in my back-pocket for last-minute, throw-down desserts on the fly.
Quick and Easy Toffee Crisps
Ingredients:
8 ounces chocolate chips (semi-sweet or dark)
1 cup butter (2 sticks)
1 cup light brown sugar
40 saltine crackers (this depends on the size of your pan, you may need a few less or a few more)
Instructions:
1. Melt the butter and brown sugar and bring to a boil. Boil, while stirring for 5 minutes.
2. Line a jelly-roll pan or large cookie sheet with edges with the crackers.
3. Pour the melted sugar and butter toffee mixture over the crackers while attempting to cover them evenly.
4. Bake at 425 degrees F for 4-5 minutes or as the mixture starts to bubble. After removing from oven, sprinkle the chocolate chips over the toffee and spread them over the cracker/toffee mixture as they start to melt.
5. At this point you can either pop into a freezer for about 15 minutes, refrigerate or even just let them cool to room temperature before breaking into pieces.
