I’ve had my eyes on these chocolate buttons for the longest time. It must have been a couple of Christmases ago when i first saw them at First look, then cook.
Yup. Not even last christmas, which was almost 8 months ago. The christmas of 2009. Thats 20 months ago. Talk about proscratinating.
And all u need is some pretzels and M&M’s, and some Hershey Kisses. I used Cadbury’s Candy Chocolate though. It still works beautifully.
And you won’t believe how easy it is! Just place the chocolate onto the pretzel, bake it a bit to get the chocolate melting, and push your M&M’s in!
Salted pretzels and chocolate. Can we ever go wrong with those?
How would you categorize these?
Are they cookies?
Or more like Candies?
I say candies.
Growing up, i have always had a preference over candies with a little crunch on it. The crunch could be anything from rice krispies studded candy bars, or even the cookie bits from Hershey’s cookies and cream chocolates.
These saltine cracker toffee, with the saltine cracker bases promised just the crunch that i was looking for in my candies. And of course, with the word “salt” in “saltine”, these crackers are savoury. I am a religious dessert salt sprinkler, so you can pretty much guess how this candy is totally up my alley.
So there we have it. Savoury saltine crackers blanketed with toffee and given another coat of chocolate.
Do you think you are ready for that?
Using dark brown sugar instead of the regular white, the toffee colour came out a perfect amber. The rich colour was reflective of the stronger caramel, and buttery taste. Everything was good, except for the fact that you gotta wrestle a bit with the toffee. The toffee is slightly sticky. Just slightly though, nothing major.
So the next time i am making these, i will be sure to practice a little restraint, and cook my sugar just a little longer before i pull it out of the oven. I would also wanna spread the toffee just a bit thinner. I think reaching the hard candy stage and a thinner layer of the toffee would give it the light, brittle snap rather than a chewy one that was kinda tacky. It will at least be something that my dentist would approve of a little bit more.
So till then, these will have to do. And of course, let’s not forget my crazy fixation over the extra salt over the chocolate. I wouldn’t even consider it as being optional.
40 salted saltine crackers or enough to line your pan
1 cup unsalted butter
1 cup packed brown sugar
2 cups milk chocolate or semisweet chocolate chips
(optional) 3/4 cup chopped pecans
*You can either use salted butter or salted saltines but not both. I used salted crackers and unsalted butter in this one.
Preheat oven to 400 degrees and line a cookie sheet or jelly roll pan with saltine crackers in a single layer.
In a small pot combine sugar and butter and bring to a boil. Once mixture is at a boil, continue boiling for 3 minutes. Mixture should be a deep caramel color. Immediately pour over saltines and spread to cover crackers completely.
Bake at 400 degrees 5 to 6 minutes. It will get all bubbly. Remove from oven and sprinkle chocolate chips over the top and let sit a couple of minutes to melt. Sometimes I melt the chocolate chips in the microwave for about 1 minute then spread it on. Spread melted chocolate and top with chopped nuts if desired. Cool completely and break into pieces.