Buttery, flaky, nutty, chocolatey goodness. Yeap, that is what you get once you've completed the easy steps for making this toffee brittle. I found this recipe on one of my favorite sites which I frequent on an almost daily basis and adapted it just a smidge. Darling Magazine is not only one of my favorite websites, it's also now one of my go-to magazines and movements because of their mission. Lady friends (and gentlemen too if you'd like), you have got to check it out if you haven't already.
Now to get to these beauties:
(Adapted just a bit by me)
- 2 sticks of butter
- 1 cup of sugar (white or brown)
- 12 oz of chocolate (a bag of choc. chips)
- 1 cap full of vanilla extract
- 40 saltines (one sleeve)
- toppings (I used dark Almond Roca for one batch and peanuts for another)
Step 1 Preheat oven to 350. Line a cookie sheet with tin foil and coat with non-stick cooking spray. Place saltines on the cookie sheet.
Step 2 Melt butter and sugar over medium heat in a small pot, whisking a few times. When the mixture comes to a boil, add in the vanilla. Stir. Pour it as evenly as you can over the saltines.
Step 3 Put the cookie sheet in the oven for 10 minutes.
Step 4 Take the toffee out of the oven and sprinkle chocolate over it. Spread with a spatula to cover. The chocolate should melt immediately, but if it doesn’t, pop it back in the oven for 30 seconds to a minute.
Step 5 Let it cool and then place the brittle into the fridge for at least two hours. Then, take the trays out and break the toffee up with your hands or with a serrated knife.
These made the best somewhat last minute gifts (not just for Christmas--they'd be great to bring to a party, potluck, etc...). They're dangerously tasty. Enjoy!