Let’s look ahead to tomorrow, which is National Cookie Day, launched in 1987 by Ohio’s Blue Chip Cookie Company. Everyone has a favorite cookie, and more cookies are baked in the month of December than any other! But why not prep some Crackin’ Toffee Crunch to join the party? But wait! Is it a cookie? Is it a cracker? Is it a candy? Doesn’t matter! It’s scrump-diddly-umptious!
Whip up a batch today, so they’ll be perfect chilled to melt in your mouth tomorrow!
Crackin’ Toffee Crunch
36 Ritz crackers
¾ c salted butter
¾ c lt brown sugar, packed
1 tsp pure vanilla extract
1 c mini semi-sweet or dark chocolate chips
1 c coarsely chopped pecans or praline nut mixture of choice
Sea salt
Lay crackers tightly together in single layer in parchment paper- or foil-lined baking pan with sides. In medium saucepan, melt butter with brown sugar over medium-low heat, using a wooden spoon to combine. Increase heat to med and bring to a rolling boil. Do NOT stir, but every 20-30 seconds, draw your spoon across the bottom in a criss-cross pattern. Continue this for 3 minutes. Remove from heat & stir in vanilla. Immediately drizzle or spoon all over the crackers; spread to cover entirely with a soft spatula. Place in 350°F oven for 5 min. Remove and sprinkle chocolate chips evenly over the top. Use spatula to spread chocolate as it melts into an even layer. Sprinkle with salt & the praline crumbles. Use the back of a spoon to slightly press down on the pecan praline crumbles. Return to oven for 5 min. Then refrigerate for up to 2 hours. Use sharp knife to trim off uneven edges, if desired. Then cur or break in squares, triangles, or odd shapes. Store air tight in refrigerator or freezer.
KISS Tips: Stirring constantly can cause ingredients to separate and burn. You can also use any candy chips you prefer, inc white chocolate, milk chocolate, peanut butter, or butterscotch. Instead of a praline topping, you can also opt for coarsely chopped nuts of your choice.
