This was the other treat we made while Eric's kids were here. It's been a while since I've had to hide a treat from my husband so he wouldn't eat it all before the kids had a chance at it, but I had to do exactly that with this stuff.
Recipes for this can be found all over the internet. I used this recipe. I've also seen it done with saltine crackers, but Ritz was what we had on hand, so Ritz was what we used. Caroline was feeling under the weather later on in the week so she was home from school, and she & Ephraim worked on this by laying out the crackers on a parchment-covered cookie sheet (after washing their hands!). The blue sprinkles were a nod to a winter/January/snow feeling, and they went with the tablecloth. This is a really easy treat that's somewhat addicting. I doubled the recipe to fit on a 12x17 rimmed cookie sheet.
Ritz Cracker Toffee
- Ritz crackers
- 1/2 cup brown sugar
- 1/2 cup (1 stick) butter
- 1 cup milk chocolate chips
Preheat oven to 425°. Lay the crackers out in an 8 or 9-inch square, parchment-lined baking dish. I imagine if you don't use the parchment, you might be chiseling this stuff out of the pan.
Melt butter and brown sugar together and bring it to a boil. Boil for a couple of minutes, then pour it over the crackers, spreading it out so it pretty much covers them all. An offset spatula works really well for this. Put it in the oven and bake for 5 minutes.
Pull the pan out and immediately sprinkle with chocolate chips. In a couple of minutes, when you can see the chocolate chips are soft, use that same offset spatula to spread the chocolate all over the top of the crackers. Add whatever sprinkles you want....or don't. Let cool and then break the toffee apart into pieces. Store in a cool place. I just put mine in a Ziploc in the fridge.
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