January 13, 2011

Move Over Beverly, There's A New Toffee in Town!

By Lisa Malloy, Website Chair 2010-11

It was my turn to provide drinks and dessert for the MarCom/Communications Council meeting last night. The wine rack still had a few bottles from the holiday stock-up, so beverages would be easy. Now, what to make for dessert? With Lila Jo, my one-year old cutting tooth #6 and clinging to my hip, it needed to be fairly quick and easy, yet tasty nonetheless. I settled on Saltine Toffee Cookies, a recipe my Mom picked up at Curves (there really is a reason to exercise) and emailed to me!

Less than 20 minutes later, my kitchen was filled with the delicious aroma of toffee, and the dishes were soaking in the sink! Not willing to admit that the holidays were over just yet, I pulled out my favorite (well, actually, my only) holiday tray and stacked it high with the homemade toffee treats. Off to the meeting I went! To my delight, everyone brought their sweet tooth to the meeting. "Oh my gosh, is that saltine toffee?" one quipped. "Who's counting...I'm going to be in double-digits by the end of the meeting! " proclaimed another - and she was true to her word. "You really can't eat just one piece, can you?" added a third. By meeting's end, there were a scant few pieces left for the Gatehouse staff to enjoy today and I'd somehow agreed to blog the recipe.

So, here goes: Saltine Toffee Cookies

4 ounces (one sleeve) saltine crackers
1 cup butter
1 cup dark brown sugar
2 cups semisweet chocolate chips
3/4 cup chopped pecans (or your choice of nuts - last night's version was made with cashews)

Directions: Preheat oven to 400 degrees. Line cookie sheet with saltine crackers in a single layer. In a saucepan, combine sugar and butter. Bring to a boil and boil for 3 minutes, stirring frequently. Immediately pour over saltines and spread to cover crackers completely. Bake at 400 degrees for 5-6 minutes. Remove from oven and sprinkle chocolate chips over the top. Let sit for 5 minutes. Spread melted chocolate and top with chopped nuts. Cool completely and break into pieces.


1 comment:

  1. Awesome recipe! Lisa, your toffee at the meeting was great and I tried the recipe at home this weekend. Just wanted to add that any "crumbs" left over from breaking up the toffee make excellent ice cream topping.