Recipe: Toffee Crack

Yesterday I ran into the grocery store to grab a few items after work.  I forgot light bulbs.  You’d think the fact that two out of three bulbs in the kitchen were out would have been enough to remember, but it wasn’t.  So after dinner, I decided the kids and I would walk to the grocery store to get the light bulbs.  It was perfect walking temperature, we got exercise and yes, I got my light bulbs.  On the way down, we dropped off a CARE package of Toffee Crack to neighbors.

This recipe has been floating around for probably nearly as long as Monkey Munch.  I first had it about six years ago at an office potluck.  One of the employee’s wives made it and it was gobbled up in no time flat.  Everyone oohed and ahhed once they saw how easy the recipe was and it quickly made the rounds.

Around here, a box of Saltines doesn’t last very long, so I had to hide a sleeve for the recipe.  Madeline and Nick both devour them.  Something I don’t begin to understand.  A plain Saltine is pretty flavorless, if you ask me, but it makes them happy. I, on the other hand, love them with an ultra-thin layer of soft butter and a nice slice of sharp Cheddar.

Toffee Crack (and I’m trying to remember the other name the sweet treat went by, but you know, that whole memory thing…) is crazy simple to make and a tasty disguise for the standard Saltine.  I don’t know if I’d go so far as to use the word toffee when describing the overall taste, because I think the chocolate tends to take center stage.  No matter what you call it, it’s something different that satisfies a sweet craving … and then some.

Toffee Crack
Recipe courtesy of Joy’s Hope

Ingredients
One sleeve of saltines
One stick of butter
One cup brown sugar
One bag chocolate chips

Directions
Line cookie sheet with saltines.  Melt butter in pan.  Add brown sugar and stir until slightly caramelized.  Pour over saltines and spread until evenly coated.  Cook at 350 for 5 minutes.  Take out of oven and pour chocolate chips on top.  Spread over the toffee as they melt.  Stick in fridge to set.  Break into pieces and enjoy.

*Although the recipe doesn’t note it, I’d suggest keeping the toffee crack in the fridge.  With the weather being so warm, the chocolate is just safer that way.

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