Faux Toffee aka Christmas Crack

Don’t you love the word “faux”…it sounds way mo’betta to say “oh, this is faux fur”, than, oh…something like “this fake a*s fur”.  Anyways, fur has nothing to do with this post other than I like to say ‘faux fur’.  I’m weird like that.  Or maybe it’s b/c I’m trying to type a post at midnight. or maybe it’s the mulled wine.  or not.  Since apparently while leaving wine to ‘mull’ it will quickly evaporate when you don’t know what you are doing. 

No, today I wanted to show you these…

because they are somewhat blurry simple and more addictive than crack.  And made with CRACKers.  Saltine crackers to be exact. 

You have probably heard/seen/tried these before….but I hadn’t until I saw them at Chocolate & Carrots.  I have made something very similar in the past, but they were made with graham crackers, and required twice as much butta, so this one was….yep, mo’betta.  There is something about the combination of brown sugar and butter that makes my heart go pitty-pat
 (and the booty go splat..)  I’m swearing off all such deliciousness after Christmas. I must fit into my hand-me-down True Religion jeans and Via Spiga boots (yes, even my calves have gotten fat). And yes, I got HOOKED UP with my sister’s last closet purge. My baby sis, a little fashionista, is trying to keep me from looking and dressing like an old lady.  And since 40 is the new 30…or 20 (or something) I need to get jiggy with it.  OK, I should probably never say that again.  Anyway, moving on…..

Ingredients –

■unsalted saltines (or regular)

■1 stick of unsalted butter (I used Smart Balance 50/50)

■1 cup brown sugar

■2 cups semi-sweet chocolate chips (I used about 1 1/4 to 1 1/2 cups and it was plenty.  I ran out, but I quickly remedied that!)

1.Preheat oven to 350°.

2.Line a baking sheet with non-stick foil and spray with cooking spray.

3.Line with one layer of saltines, leaving no space between crackers.

4.In a pot, add the butter and brown sugar and heat on medium-high heat until boiling.

5.Once boiling, remove from heat and evenly pour over the saltines.

6.Bake for about 5 minutes until the toffee is boiling all over.

7.Remove from oven and sprinkle the chocolate chips over the toffee.

8.Let them sit for a minute until they are melted.

9.With a knife, spread the chocolate evenly over the toffee.

10.At this point you can go ahead and put the toffee in the refrigerator and let it cool for 30 minutes, or while the chocolate is still soft, you can sprinkle some of the following: crushed pretzels, sprinkles, nuts, then refrigerate the toffee.

11.Once set, break into pieces and store in an air tight container!

See, super easy!!  And the kids will enjoy decorating them, b/c as we know, everything is more fun with sprinkles!  Hope everyone is enjoying their LAST weekend before Christmas!!!  I know, Holy CRAP…oops, that sounded a little sacrilegious.  No offense.  God and I are tight, we talk on a regular basis…but ohhhh emmmm geeeee….I can’t believe it’s almost Christmas Eve!!!!  Jeezz, super cheese up in this post.  I need sleep.  Go make some toffee treats!

I am linking up today at

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