This has been my go-to treat around the holidays for years. I bring it to cookie exchanges and give it as gifts. It flies off the platter when it’s served at parties. My family literally jumps up and down when I make it.
THIS STUFF IS GOOD. It’s also ridiculously EASY. This is a great recipe for kids – my girls are so helpful when I make a ton of this. We set up a little assembly line and make copious amounts of toffee in December! :) It freezes really well, so it can be ready and waiting for you until you’re ready to give it as a gift or serve it yourself. I often give it as a gift to teachers, the bus driver, etc. along with a gift card. It would also be a perfect neighbor or hostess gift. To help you out, I have created Toffee Recipe Tags as well. You can print them and attach them to the gift if you’d like so the recipient receives the recipe along with the toffee!
A single tray can give you about 50-55 pieces, so it’s great for a cookie exchange, too, especially if you are short on time. One night my girls helped me whip up 4 trays (more than 200 pieces!) in less than an hour. No kidding. We can all stand to get some time back in our days around the holidays!
Give it a try! I hope it will become a go-to in your house, just like it is in ours. :)
Start by laying saltine crackers across a large, ungreased cookie sheet with sides. I have used pans of various sizes, and it always seems to turn out just fine. This is a step you can have the kids handle – they love feeling useful!
Melt the butter over medium heat, and add the brown sugar. Bring to a boil, stirring constantly. Boil for about three minutes. It should start to thicken just a bit.
Pour the mixture over the crackers and spread evenly. I like to use the back of a spoon because I feel like a knife makes the crackers slide around too much.
Place the pan in an oven set to 325 and bake for about 4-5 minutes or until tiny bubbles are spread pretty evenly across the crackers. If you look closely below, you can see the little bubbles.
Sprinkle a bag (12 oz) of peanut butter chips and a bag of semi-sweet chocolate chips all over (kids love this part, too!), and then return to the oven for about 2-3 minutes so they begin to melt.
Remove from the oven, and spread evenly – again, I like to use the back of a spoon. This is the step the kids love the most!
Place the finished pan in the refrigerator, but only briefly (maybe 20 minutes or so). WHEN IT’S JUST SET AND FIRM TO THE TOUCH, REMOVE IT FROM THE FRIDGE AND CUT IT. I have learned that if I wait too long to cut it, I almost break my wrist! And it cracks more, too.
You can also sprinkle chopped nuts on top if you’d like, but we skip that step.
Store in the refrigerator so it doesn’t melt too much. You can also freeze it. It will come out perfectly when you’re ready to serve.
So easy! And it makes so much at once – I always double this, or even triple or quadruple it! Depending on how big your pieces are, you can count on 50 or so per pan.
CLICK HERE TO FIND THE RECIPE FOR EASY PRINTING: Harvard Homemaker Toffee Recipe
CLICK HERE TO FIND THE RECIPE AS TAGS TO ADD TO A GIFT: Harvard Homemaker Toffee Gift Recipe Tags
2 sticks butter
1 cup brown sugar
1 bag chocolate chips (12 oz)
1 bag peanut butter chips (12 oz)
Preheat oven to 325. Spread crackers evenly on ungreased cookie sheet. On medium heat melt butter and add brown sugar, stirring constantly. Boil for about 3 minutes, stirring all the time. Pour mixture on crackers and spread evenly. Bake at 325 for about 4-5 minutes or until it bubbles (this might take longer, depending on your oven). Sprinkle chocolate and peanut butter chips over the top and return to oven for about 2-3 minutes so chips begin to soften. Remove from oven and spread until smooth with the back of a spoon. You can also sprinkle chopped nuts on top if you’d like. Place in the fridge until just set and firm to the touch (about 20 minutes maybe) and then cut into pieces. (If you wait too long to cut it, it will break apart, and it will also be hard on your wrist! You’ll get nice, clean edges if you cut it when just set.)
Store in the fridge so it doesn’t melt. Although I like to eat it after it’s not quite so chilled after sitting out for a bit, closer to room temperature – but maybe that’s just me. :) You can also freeze this. I layer it with wax paper in between the layers. It works like a charm!
This makes a nice gift, and it’s perfect for cookie exchanges since you can make a lot at once. Plan on about 50 pieces per pan. Enjoy!
This recipe is especially great around the holidays, but you could really make it any time of the year! I hope you like it.
What do you like to make for a holiday cookie exchange?