Saltines get a bad wrap – they’re square with little holes in them, hard to swallow if you eat too many at once, kind of an ugly color, and for some reason I always associate them with having a stomach ache (that and flat ginger ale). For a while I thought all you could do to spice them up was slap peanut butter on them – until one fateful December when I discovered that they are the base for one of the easiest and most delicious sweet treats I’ve ever had in my life.
It was Sophomore year of college, right before Christmas break when Ash’s mom invited us gals out to the ‘burbs’ from Providence to have dinner with her family – a delicious pork dish with all the fixings was on the menu, a welcome change to the slop du jor we were used to at school. And then after dinner she put dessert on the table – I saw chocolate – YES. But then what in the…saltines? Are those saltine crackers under that chocolate? I was skeptical, but went in head first thinking “How bad can they be?”.
Since then, this ‘brittle’ as Ash’s mom called it has been a staple for every occasion imaginable – at bachelorette parties, we hover over the ziplock bag of it after a night out thinking “who needs pizza when you have brittle!” During the holidays, it’s perfect for wrapping up on a plate with pretty cellophane and ribbon and giving to co-workers, family members, or neighbors. And the best part is that it doesn’t take a lot of time or money to make – 5 basic ingredients – you can top it with pretty much anything imaginable, or just leave it plain and simple.
Saltine Toffee Brittle
(about 2 sleeves)
2 sticks unsalted butter
1 cup light brown sugar
1 tsp. vanilla
1 bag semi-sweet (or milk) chocolate chips
*chopped pecans, M&M’s, holiday sprinkles, etc. etc. for topping are optional
1) Preheat oven to 350 degrees. Line a large cookie sheet (preferably with sides) with aluminum foil. Spray the foil with non-stick cooking spray and line the tray with the saltine crackers.
3) In a medium saucepan, melt the butter, brown sugar and vanilla together. Let them come to a rolling boil for about 3 minutes.
4) Pour butter/sugar/vanilla mixture over the saltine crackers and place in the preheated oven for about 5 minutes, until the sugar/butter mixture starts to bubble.
5) Pour the chocolate chips over the saltines. Throw back in the oven for another minute, just to melt the chocolate chips a little more so they become more spreadable. Remove from the oven and spread the chocolate to cover the saltines entirely.
6) Place in the fridge to let cool and then break into pieces once completely cooled.
When I say this stuff is addicting, that is a total understatement. I couldn’t even wait for the stuff to cool last night and boom, 1 row of brittle, in my belly.
It can be served at room temperature, but it tastes really good cold/frozen as well. It freezes fantastically too, so break it up, toss it in the freezer, have a piece (or 2 or 3) every night for dessert, or you can save it for that holiday party you’re hosting. While no ones looking, take it out of the freezer, arrange it on a pretty Christmas plate, and say “Ohhh I just whipped this up! Enjoy!”.
Even puppies want in on it 🙂