Thursday, March 31, 2011

Dark Chocolate Toffee Crisps

It happened to me again. I am going all old school on you. Really one of classier moments and creations.

Remember these? Well I have gone above and beyond. These, my friends, are beyond better.

Someone said teenage mutant ninja turtles and then I heard a conversation about what those awkward young hosts of outdated Nickelodeon shows we used to veg out to are doing now, Neil Patrick Harris was the topic of debate late one night. High brow conversations.

Then I spotted a box of saltine crackers in the cuppboard. Hell broke loose in the kitchen because of crackers. This happens sometimes.

I used to sit down and eat sleeves of saltine crackers and watch hours tv. Real story. Saltine crackers remind me of Nickelodeon and my childhood.

Flash back.

Call it a corn syrup flash back of sorts. That is all I had - I was 10! There is probably research to back up my case that HFCS causes these sorts of ridiculous behaviors.

Next thing I knew I was in the kitchen

making the perfect

- in the over the top sort of way -

snack for the next hour that I was about to lose watching Doug, The Adventures of Pete and Pete, and Guts.

Totally guilty pleasure. You have to give in.

Up Town shopping center in Richland, WA. Home of the Bombers. Classy place.

For lots of you in this wind ravaged, dust bucket, treeless high dessert of Washington that we live in, it is your Friday and are the recipients of this batch of goodness. It is your much deserved long weekend. Call it my treat to another week down and one step closer to keeping us from nuclear contamination. Keep up the good work....

Dark Chocolate Toffee Crisps

Adapted from another flash back

Use your imagination. Omit the toffee chips and top the melted chocolate with almonds or coconut...

  • 1 sleeve (40 saltines in a package) saltine crackers
  • 1 cup butter
  • 1 cup brown sugar
  • 1 package (326 grams) dark chocolate chips
  • 1 package (326 grams) toffee chips
Optional toppings:
  • 1 cup slivered or sliced almonds (lightly toasted)
  • 1 cup shredded coconut
Preheat the oven to 400 degrees

Line an 11×15 inch rimmed cookie sheet with parchment paper or foil. Evenly distribute the crackers in a single layer over the parchment paper.

Mix butter and brown sugar in a medium sauce pan and bring to a boil. Stir for 5 minutes while boiling on low.

Immediately pour  the butter/sugar mixture over the crackers, spreading evenly. Bake for 5 minutes.

Remove from oven and sprinkle chocolate chips evenly over top; let stand for 5 minutes, then spread melted chips evenly over all. Cool completely (I tossed mine in the freezer). Heat the toffee chips until smooth (microwave in 30 second bursts) and smooth over hardened chocolate. Cool completely.

Cut or break toffee into pieces.

Store in an airtight container. I liked mine best cold from the fridge.


  1. Oh my goodness yes! I used to spread saltines with butter (probably margarine) when I was a kid. Hahaha. My how we've grown.