This week I bring to you a treat like none I’ve ever tasted before. I’ve heard of love at first sight, but for me this was love at first bite, literally. The only thing I remember thinking as I savored every bite of this was “OH MY GOODNESS!!! OH MY GOODNESS!!! And you know what, it wasn’t me. I wasn’t going crazy. My husband also thought this was one of the best treats we’d eaten ever. That is the highest honor and treat can every get in my home. And mind you, these little devious treats are addictive. For the fist time in a very long time, I found myself thinking of these bars every now and then and it took massive restraint to keep from wolfing these down.
I can’t really decide whether this is a cracker or a candy, but what I know is that this recipe is going to be treasured. I was really excited while making these bars because I got to use my new toy – the candy thermometer. Yes, I arrived at the decision that I had gone without one for too long. There were just so many wonderful delights out in blog land that called for a candy thermometer and I was done passing them by. So stay tuned and see what else I use this little magic wand of the sugar world for.
The Chocolate Toffee Cracker Bars are really quick and easy to put together. The most difficult part of this recipe was waiting for it to cool. By now you know, if there’s one thing I always struggle with, its the waiting 😉
Chocolate Toffee Cracker Bars
Adapted from: Baking with Lisa
Makes 35 bars
1 1/4 cups butter
35 Saltine crackers
1 cup dark brown sugar, firmly packed
1 can condensed milk (14 oz.)
350g semisweet chocolate chips (I used a bar, chopped into small pieces)
1 cup toasted almonds, roughly chopped
Preheat the oven to 200ºC.
Line a 10″x15″ Jelly Roll pan with aluminium foil, shiny side up.
Melt 1/4 cup butter and brush the foil thoroughly with this melted butter. I didn’t need all of it though.
Line the pan with the crackers.
Combine the remaining butter and the sugar in a saucepan and bring it to a boil over medium heat. Boil the mixture till it registers 248ºF on the candy thermometer.
Remove from the heat immediately and carefully whisk in condensed milk. Once the condensed milk has been incorporated well, pour it over the crackers, making sure they are all covered.
Bake for 10 minutes. The top should be all brown and bubbly.
Scatter the chocolate all over the top and pop it bake into the oven for 5 minutes.
Using an offset spatula or the back of a spoon spread the melted chocolate to make sure it covers the surface completely.
Sprinkle the coarsely chopped nuts all over and gently press down into the chocolate to make sure they stick.
Cool down and then refrigerate till the chocolate sets.
Invert the pan on a clean surface, peel back the foil and cut into bars. Keep refrigerated.
Cutting options –
1) Cut along the cracker edges for generous cracker sized bars.
2) Cut into quarters for little bites
3) Cut in half for fingers
Here’s what the others have brought to the table this week –