I love these cookies. They are so easy to make and have a yummy chocolate toffee bar thing going on.
Step 1: Ingredients
1. Saltine crackers (I ended up using about one sheath -- it all depends on the size of your pan). The salted ones are best.
2. Two (2) sticks of butter.
3. One (1) cup sugar.
4. Twelve (12) ounces chocolate chips (I prefer using semi sweet).
5. (Optional) chopped nuts (I used about 1/4 cup of pecans to cover half the finished recipe).
You'll also need some foil, a small sauce pan, a stirring spoon, and a jelly roll pan (a baking pan with sides).
Step 2: Prep Work
Preheat oven to 400 degrees.
Cover the jelly roll pan with foil. Lay the crackers out in a single layer and set aside.
Step 3: Toffee Time
In the sauce pan, melt the butter and sugar together. Bring to a boil and boil for three (3) minutes. You may want some type of timer during this step. Caution: if you boil the syrupy mixture for more than three (3) minutes, you'll end up with hard candy.
After the three (3) minutes, pour the boiling mixture over the crackers. Pop in the over and bake for five (5) minutes.
Step 4: Mmmm, Chocolate
When the pan comes out of the oven, sprinkle all the chocolate chips over the top. When these start to melt, use a spatula to spread the chocolate evenly over the top. Sprinkle the chopped nuts over the chocolate.
Again, I used 1/4 cup of chopped pecans to cover half the pan (some people at work requested no nuts).
Pop the pan in the fridge and let it chill for awhile.
Step 5: Break Things Up!
When the pan is nice and cold, pull it out and break the concoction into chunks.
This may get a bit messy. I removed the cooled mix from the pan first by lifting the foil up.
Once they're broken up enjoy! I keep mine in the fridge when not eating them so the chocolate won't get too soft and messy.