Toffee Bar Candy
This is a wonderful recipe I make at the Holidays, but can be enjoyed all year long. It is very easy and wonderful if you have a sweet tooth!
This is a wonderful recipe I make at the Holidays, but can be enjoyed all year long. It is very easy and wonderful if you have a sweet tooth!
- Carbohydrate 16.9454441735409 g
- Cholesterol 48.848 mg
- Fat 29.4140625 g
- Fiber 2.76863327167988 g
- Protein 2.58100866667508 g
- Saturated Fat 16.6453047666667 g
- Serving Size 1 1 Serving (55g)
- Sodium 174.400750001962 mg
- Sugar 14.176810901861 g
- Trans Fat 3.75282043333333 g
- Calories 329 calories
Step-by-step
- Preheat oven to 375 degrees.
- Line a cookie sheet with aluminum foil and spray with butter spray.
- Layer the bottom of the cookie sheet with saltine crackers.
- Set aside.
- In a small sauce pan melt the butter and add the brown sugar.
- Stir frequently and let boil about 3 minutes.
- Pour the mixture over the saltine crackers and spread immediately.
- Bake 5 minutes.
- Remove from oven and pour the chocolate chips over the melted goodness.
- As soon as the chocolate chips start melting spread evenly.
- Top with chopped nuts and cool in the refrigerator.
- Break into pieces and the foil will come right off.
- Store in air tight container.
- May also put in the freezer for longer use!
Saltine crackers form the structural base of this confection, yet their high sodium content balances the heavy load of dairy fat and sucrose. Standard salted soda crackers provide the necessary contrast to the sugary caramel layer. Unsalted crackers yield a flat, cloying result lacking the savory counterbalance required here. Butter must be actual dairy butter containing at least 80 percent butterfat. Margarine contains water emulsions that break under sustained heat, causing the caramel to separate into an oily mess.
Managing the Caramelization Stage
Boiling the butter and brown sugar mixture for precisely three minutes transforms the sucrose and glucose into a hard-crack caramel stage. Stir constantly during this boiling window to prevent scorching the milk solids at the bottom of the pan. Pour the hot caramel immediately across the cracker base while it maintains fluidity. Uneven pouring creates thick pools that fail to crisp properly during the five-minute bake at 375 degrees.
Chocolate Application and Chilling
Applying chocolate chips to the piping hot surface utilizes residual thermal energy to melt the cocoa butter without seizing the chocolate via direct burner heat. Spread the softened chocolate immediately using an offset spatula. Scatter chopped walnuts or pecans across the surface immediately afterward to ensure physical adhesion before the fat solidifies. Chill the sheet pan in the refrigerator for 30 minutes to contract the sugar crystals cleanly. Break the cooled sheet into irregular shards and store them in an airtight container for up to two weeks, or freeze them for up to three months.
