Tuesday, December 20, 2011

Mock Toffee

I have heard these called many things Christmas Crack, Christmas Cracker Cookies, Mock Toffee etc. I prefer Mock Toffee because this is something I don't make just at Christmas time because it is awesome and super easy to make!

Caution: 
Be very careful when handling the boiling sugar and when removing from the oven. And, these are killer on your waist line!




They are so yummy, crunchy, buttery, chocolately goodness! 
Ingredients:
  • 1 & 1/2 cups unsalted butter (3 sticks)
  • 1 cup brown sugar
  • 2 cups semi-sweet chocolate chips
  • 27 saltine crackers 

optional ingredients:
(for topping)
Almonds
Walnuts
Peanuts

Preheat oven to 350ºF. Butter a large sized glass casserole dish very well. Lay a flat layer of crackers out on the foil. Melt the sugar and butter until a boil is reached. 


Reduce the heat and simmer, uncovered, for 5-6 minutes or until mixture is thickened and sugar is completely dissolved. Pour the sugar/butter carefully into the glass baking dish. Place crackers in rows ontop of the sugar/butter mix than gently push them into the sugar by using a utensil (I used a wooden spoon handle)



Bake for 8-10 minutes, or until the toffee becomes bubbly. Carefully remove from oven and sprinkle on the chocolate chips, let them soften and melt, and then spread them into an even layer. 


At this point you can add crushed nuts or not. 


Refrigerate for 2 hours to speed up the hardening process. After completely cool and hardened break into small pieces or use a sharp ended metal spatula or knife to cut into square pieces. 

You can also use a cookie sheet lined with tinfoil and buttered heavily and use more crackers (upto 40 or so) but, your butter/sugar part will be thinner and for safety purposes I decided a taller glass baking dish would be easier to handle. 











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