Sal­tine Tof­fee

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35 sal­tine crack­ers (about 1 sleeve) 1 cup but­ter

1 cup packed dark brown sugar 1 (12-oz.) pack­age semisweet

chocolate chips (2 cups)

¾ cup chopped toasted pecans

1. Pre­heat oven to 400°F.

2. Line a 10x15-inch bak­ing pan with parch­ment pa­per or foil coated with cook­ing spray, leav­ing a 1-inch over­hang on long sides. Ar­range crack­ers side by side in a sin­gle layer in the pan.

3. Bring but­ter and brown sugar to a boil in a saucepan over medium heat. Boil, stir­ring, 3 min­utes, then im­me­di­ately pour over crack­ers and spread to cover them com­pletely.

4. Bake 5 to 6 min­utes. Re­move from oven and sprin­kle with chocolate chips; let stand 5 min­utes to melt chips. Spread melted chocolate chips evenly over crack­ers and sprin­kle with pecans. Let cool to room tem­per­a­ture, about 1 hour, then freeze 20 to 30 min­utes.

5. Use parch­ment to gen­tly lift crack­ers from pan, then cut into pieces.

PER SERV­ING: 150 CAL; 10g FAT (5g SAT); 1g PRO; 15g CARB; 1g FIBER; 73mg SODIUM; 12g SUG­ARS

“These are like Christ­mas crack. So dan­ger­ously easy and very, very good. I added some vanilla to the but­ter-sugar mix­ture. Other vari­a­tions in­clude sub­sti­tut­ing white sugar, adding some pep­per­mint ex­tract, and us­ing white chocolate chips.” Ð REDHEADOFTHEDEAD

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