Friday, October 25, 2013

Saltine Toffee With Peanut Butter - Accountant By Day's Version Of This Treat

Saltine Peanut Butter Toffee
I have made this rich, delicious chocolate and toffee treat before and completely ruined it!  I thought that you broiled it for 4 minutes.  Don't do that!  Bake it at 400 for 5 minutes instead.  That seems to be the secret to making a delicious treat instead of a scorched mess.

A second suggestion to leave 50% of this treat in the fridge/freezer and to leave the other 50% in an air tight container at room temperature.  Then, you and your family can decide which storage method makes for the yummiest treats.  If you were wondering, we prefer them frozen or very chilled in the refrigerator.

All you need to make this treat is:
1 sleeve of Saltines plus a few extra from a 2nd sleeve
2 sticks of unsalted butter (I like salt and even I suggest the unsalted version for this recipe)
1 cup of brown sugar
1/2 cup of smooth peanut better
A dab of butter
2.5 cups of chocolate chips or Hershey Kisses or Hershey Bars

Here are my version of the instructions:
  • Line a baking sheet with foil and then spray this foil with Pam spray.
  • Place all of the Saltines salt side down on the foil.  I needed 5 extra crackers but, you may have a slightly different sized pan and may need more or less.  If you don't mind not having the cookie sheet filled perfectly then just use the 1 sleeve of Saltines and be done with it.  That is what I did this time and it really bugged me so next time I am going to use another 5 crackers to complete the pan.
  • In a pan, melt the 2 sticks of butter and the 1 cup of brown sugar in a sauce pan.  Once it starts to boil let it boil for exactly 3 minutes.  Then, remove the pan from the burner and give it a final stir.  Pour this over the crackers and use an off-set spatula to spread it all around evenly.
  • Add the peanut butter and the dab of butter to a small bowl and microwave it for about 25 seconds.  Stir this well and then pour it over the butter/sugar mixture.  Use the off-set spatula again to smooth it out.
  • Put the chocolate on top of the peanut butter.  Put it back into the oven for just 1 minute (or maybe 75 seconds).  Remove from the oven and smooth it out with the spatula.  Then, place the entire cookie sheet in the freezer for one hour. 
  • Once the hour is up, take it out of the freezer and break it up by hand.
After spreading the chocolate, you can add sprinkles or nuts or whatever.  This time I was in the mood for just chocolate but I may spice things up at the holidays.

I decided to place the additional pictures down here because this recipe and instructions are so simple that I didn't want to make a 10 minute project seem like a big to-do:









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