The craving for something sweet, yet salty, remains a mystery to me. Yet it happens. My rather odd craving is easily satisfied with a chocolate and toffee cookie type concoction our family commonly refers to as “Sin.”
A few years ago, I tasted this delicious little treat at a church fellowship. On inquiring about the recipe, I was told that the name was not known. I responded by saying, “It’s so good, it should be sinful.” Hence, the name. I have used it many times and passed it along to countless “sweet and salty” lovers. I’m sure you will love it as well.
¾ c (or 1 ½ sticks) real butter, do not use margarine or light butter
¾ c light brown sugar, packed
1 sleeve Club crackers
1 t vanilla extract
1 c semi sweet chocolate chips
Preheat oven at 350. Line a medium sized cookie sheet with Reynolds Release. Make sure foil is folded up around sides to form a box shape. Lay Club crackers in rows on foil. If your cookie sheet is a medium size, you should have 3 or 4 left. If your cookie sheet is a little larger, make sure to bend foil close to the outline of the crackers.
In a non stick coated pan, heat butter, brown sugar and vanilla over medium high heat. When mixture begins to boil, set timer for 4 minutes and stir constantly. Mixture will begin to thicken. After 4 minutes, immediately pour mixture over crackers and spread with spoon. Work quickly, as the toffee will begin to harden. Bake for 10 minutes.
Remove cookie sheet from oven and sprinkle toffee with chocolate chips. Let sit for about 1 minute, gently spreading chocolate chips as they begin to melt. Let cool on counter for about 30 minutes. Refrigerate for 1 hour, or until chocolate has hardened.
Break into pieces. Store in refrigerator; that is, if there is any left to refrigerate!!
This is certainly wonderful with just plain chocolate, but you may want to try adding mini M&M’s or crushed pecans over chocolate. Press them into the warm chocolate to assure they are set as the chocolate hardens.
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