TOFFEE & CHOCOLATE CRUNCH
So addictive it’s sometimes called Christmas crack….
28 to 35 saltine crackers, salted - enough to line your cookie sheet - I use a jelly roll pan 10x15
2 sticks unsalted butter, cut into chunks
1 cup packed light brown sugar
1 teaspoon vanilla
1 heaping cup milk chocolate, dark chocolate or semisweet chocolate chips
1 cup toasted nuts (opt)
Line a large baking sheet with foil, letting the foil go up and over the edges and spray foil. Put a sheet of parchment on top.
Preheat oven to 350.
Line bottom with crackers. Melt butter and sugar together and cook over medium heat, until mixture starts to boil. Boil 3 minutes, stirring constantly. Be careful so mixture doesn’t burn. Remove, add vanilla, and pour and spread over crackers. Put in oven and bake until caramel begins to bubble up, about 12-15 minutes. Now if it starts to get dark in spots, remove and reduce heat to 325. Then put back in oven to finish.
After baking, sprinkle with chips until almost melted, a couple minutes, then spread with spatula.
Sprinkle on toasted nuts. Cool and break into pieces. Keeps a week, covered, in refrigerator.
You can sprinkle with coconut, etc.