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| Both toffee photos: iStock |
Although I cook and bake, I'm not a candymaker. Making candy is more precise and sometimes more dangerous than either cooking or baking. The mixture of ingredients gets very hot, 1st degree burns hot if it accidentally splatters on your skin! Because making candy is more exacting there's also a higher degree of disappointment and failure!
That said, I like toffee and will make this recipe if nobody else steps up. Sometimes called Christmas Crack, my family never consumes it for Christmas, but at other times of the year:
Chocolate Peanut Butter Toffee
Ingredients:
2 sticks of butter (= 1 cup)
1 cup packed brown sugar
3/4 cup peanut butter (= 6 ounces)
16 ounces chocolate chips
1 cup packed brown sugar
3/4 cup peanut butter (= 6 ounces)
16 ounces chocolate chips
A garnish of your choosing - See below.
Directions:
1) Line a rimmed baking sheet with parchment paper. (Before parchment paper, a greased sheet of aluminum foil was used). Lay the saltine crackers side by side on top of the parchment paper. Set aside to make the toffee.
3) Pour and spread the very hot toffee mixture evenly over the crackers then transfer to bake in a preheated 400-degree F oven for 5 minutes or until bubbly.
4) Remove the toffee from the oven, then spoon dollops of the peanut butter evenly over the toffee. Place the tray back inside a hot oven for a minute to help melt and spread the peanut butter over the mixture.
6) Sprinkle the top with any of the following if you wish: white chocolate chips, chopped peanuts, or a sprinkle of sea salt.
7) Freeze the mixture for 1/2 hour or refrigerate for a couple of hours to firm up the toffee.
8) Break the Chocolate Peanut Butter Toffee into pieces. At last, it's ready to eat!
I don't know who added peanut butter or re-named the confectionary treat Christmas Crack, however, it bumped the toffee up a notch to decadence! I prefer it topped with chopped peanuts, but many others like a sprinkle of sea or kosher salt. You decide.
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