“Talking about music is like dancing about architecture”
I have no idea what the above quote has to do with toffee bars, but I liked the quote. Thanks, Dan.
I found many variations of this recipe online and settled on this one and added chopped pecans. My addition. I have a box of saltines to use up. Another gift from a friend.
1 cup butter
1 cup packed brown sugar
saltines, enough to cover a baking sheet
12 ounces chocolate chips, milk or dark
Preheat oven to 375 degrees. Line a baking sheet with foil and spray with cooking spray. Line the foil-lined baking sheet with saltines, salty side up. So far, so good.
In a small saucepan over medium high heat melt the butter with the brown sugar. Bring it to a boil. Remove from the heat. A lot of the recipes instruct the cook to boil the mixture for 2 or 3 minutes, stirring the whole time. I did one minute.
Pour the mixture over the saltines, sprinkle on the pecan pieces, and bake for 7 to 10 minutes.
Remove from the oven, sprinkle on the chocolate chips. Bake for another 5 minutes.
Remove your creation from the baking sheet and place the little darlings on some parchment paper. Careful, they’re hot. Cool it.
OK. I bought some chocolate chips without looking carefully at the package. They were giant chocolate chips instead of mini. This meant they didn’t want to melt in their allotted time and spreading them in their semi-melted condition with the back of a spoon created a product best eaten with eyes closed.
However. They are so good. As my husband said, “I really like them.” I had the foresight to hide these beauties in a secure location. I think my husband is going to be extra nice to me. Lots of saltines left to make more. I’m the winner!
Loveya – The Grandma
Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.