You are going to want to make these almost-n0-bake chocolate toffee cookies for your holiday party or for taking to neighbors.
Ever so many years, I get bored with the usual Christmas cookies, going on the hunt for something new and different. However, I will still make my no-bake coconut pecan praline cookies this season, too.
I came across several versions of similar chocolate toffee cookies and thought I had found something new and different. I made a slightly tweaked version and took them to two potlucks this week. Several people at each potluck said these cookies were their longtime favorite Christmas treat. So much for new and different!
But easy? These are definitely easy and they are almost no-bake.
I’ve always been a bit confused by the difference between toffee and caramel. Through a little research this week, I learned that toffee consists of melted butter and sugar while caramel often involves the addition of cream. I’ve made caramel many times, but this was a first for making toffee.
First, I preheated the oven to 400 degrees.
Then, I sprayed a cookie sheet with Pam. Then, I neatly layered 8 rows of 6 Saltine crackers until the whole sheet was covered.
Next, in a medium saucepan, I melted 2 1/2 sticks of butter with 1 1/4 cups of brown sugar. Stirring often, I brought the mix to a rolling boil. As soon as it boiled, I started my time for three minutes. While the mixture continued to boil, I stirred constantly for the next three minutes.
Next, I poured the hot butter mix over the crackers. Quickly, I smoothed out the mix so that all crackers were mostly covered with the butter.
The pan went into the hot oven for five minutes.
Carefully, I pulled the pan out and placed on the counter. I sprinkled a bag of chocolate chips over the top and left it alone until the chocolate chips started to become limp and shiny.
After about two minutes, I “frosted” the cookies – spreading the melting chocolate chips over the crackers with a spatula.
Next, I spread some chopped pecans and sea salt over 1/2 of the tray. Both are optional, of course. We are huge pecan lovers at my house. But I know not everyone is so I usually try to put nuts only on 1/2 of whatever I am baking.
The next step was to place the pan in the fridge for the chocolate to become firm.
After two hours, I pulled the pan out and broke the huge rectangle up into lots of irregular, jagged pieces. The pieces were stored in a large air-tight bowl. I found it is best to keep the bowl in the fridge as the cookies tend to get gooey and messy pretty quickly once pulled out to room temperature. I leave the bowl in the fridge until I am ready to serve them.
The flavors of the Saltines , the toffee, and the chocolate really dance well together. Next time, I am going to add crushed pretzels (and omit the sea salt) to heighten the sweet-and-salty medley of the chocolate toffee cookies.
- 48 saltine crackers
- 2 1/2 sticks of butter
- 1 1/4 cup brown sugar
- 1 bag semi-sweet chocolate chips (or whatever kind you prefer)
- 1 cup chopped pecans, optional
- sea salt, optional
- Preheat oven to 400 degrees.
- Layer crackers in rows of 8 x 6 on a greased cookie sheet.
- In a saucepan, bring the butter and sugar to a boil. Boil for exactly three minutes, stirring constantly.
- Carefully pour the hot butter mixture over the crackers.
- Place pan in oven and bake for five minutes.
- Very carefully remove the pan from the oven.
- Pour chocolate chips over crackers/hot butter and leave alone for about two minutes.
- With a spatula, spread the melting chocolate chips like frosting.
- If desired, add pecans and sea salt or other toppings.
- Chill in fridge for at least two hours.
- Break the hardened cookies into jagged pieces.
- Keep cookies chilled until ready to serve.
Linking up these chocolate toffee cookies this week at:
Tweak It Tuesday (Mondays)
Amaze Me Monday (Mondays)
Tips and Tricks Link Party (Mondays)