Saltine Toffee-(or as it is known in my house: Christmas Crack)

First of all, let me warn you that I am NOT a food blogger. Therefore, my cooking utensils are crap and my photography skills for such cooking escapades are nonexistent. And the lighting in my kitchen sucks. But if you are willing to bear with me, you and your closest, dearest friends shall be rewarded with the simple, delicious, chocolatey, buttery, salty, addictive goodness that *IS* Saltine Toffee (aka Christmas Crack).

Gather these pantry staples and place your oven at 425 degrees as you contemplate the people that you REALLY love and will be willing to share this with. Beware, your list will dramatically shorten after your first bite.

Saltine toffee, also known as Christmas Crack!

  1. Line a cookie sheet with foil and then with the crackers.

2. Bring brown sugar (light or dark) and butter to a boil in a medium saucepan and boil for 5 minutes.

.Saltine toffee, also known as Christmas Crack!

3.Pour this hot goodness over the layer of crackers in the pan. For the love of God resist the urge to grab one, as you will seriously have major burns. (Ask me how I know.) Place into the 425 degree oven and bake about 5 minutes until bubbly.Saltine toffee, also known as Christmas Crack!4.Remove the pan and sprinkle the chocolate chips over the mixture and as they begin to melt, spread them with a spatula (Or if you’re working in a kitchen with the supplies that one might find in a homeless shelter, as I am, – use the back of a spoon.)Saltine toffee, also known as Christmas Crack!

5. Place in refrigerator, pour a glass of wine and contemplate what the hell you’re REALLY doing with your life, until they are cool.

Then break apart and enjoy with, I don’t know… maybe like, one other person, that you realize by now, is really the only person you love. Maybe.

You’re Welcome.

Saltine toffee, also known as Christmas Crack!

Cheers!

Melissa

PS- This is not my recipe, and I don’t know where it originated or I would gladly give credit (and possibly my first-born) to the master of this simple delicacy.

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8 Comments

  1. December 6, 2016 / 6:50 am

    A refreshing read with brilliant wit & humour thrown in for good measure!

  2. December 6, 2016 / 12:39 pm

    “Place in refrigerator, pour a glass of wine and contemplate what the hell you’re REALLY doing with your life, until they are cool.”

    And that right there is why I really love you! 🙂

    • December 7, 2016 / 8:01 pm

      Thank you Laney! And thanks for reading and commenting!

  3. December 6, 2016 / 3:13 pm

    Thanks so much Lauretta!- for both the compliment and for reading. Slowly finding my voice again on my little blog. I appreciate the comment so much!

  4. sonia
    December 7, 2016 / 2:42 am

    Do they HAVE to be shared?!?!

    • December 7, 2016 / 8:01 pm

      LOl! Not at all Sonia…..not. at. all. 🙂

  5. Belinda
    December 8, 2016 / 5:53 pm

    Question… Why the oven at 425? No instructions to place in oven or did I miss that part?

    • December 8, 2016 / 6:35 pm

      Ha! Like I said, I am DEFINITELY not a food blogger! Details always get me. Thanks for pointing that out- I fixed it.

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