I have tried this at some church functions. Our pastor's Mom makes it and it is amazing. I am going to have to hide it once I make it or I will eat the whole container myself! Salt and sweet is the BOMB!
40 saltines
1 C. butter, cubed
3/4 C. sugar
2 C. semi sweet chocolate chips
1 pkg. (8oz) milk chocolate English toffee bits
Line a 15"x10"x1" baking pan with heavy duty foil. Arrange saltines in a single layer on foil; set aside.
In a large heavy saucepan, over medium heat, melt butter. Stir in sugar. Bring to a boil, cook and stir for 1-2 minutes or until sugar is dissolved. Pour evenly over crackers. Bake at 350 degrees for 8-10 minutes or until bubbly. Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread over top. Sprinkle with toffee bits. Cool.
Cover and refigerate for 1 hour or until set. Break into pieces. Store in an airtight container.
Subscribe to:
Post Comments (Atom)
-
It only seems fitting to add a recipe giving homage to NASCAR's home state as a watch this weeks installment of the Sprint Cup circuit. ... -
I was home last Tuesday prepping the pasta salad I was taking to my sister's July 4th celebration when I saw this on a rerun of the Rac...
-
This is another recipe from Taste of Home Feb/Mar 2024 issue. I did my own spin on it. I’ll note where I made changes. 24oz. frozen bread...
No comments:
Post a Comment