I have been seeing the Saltine Crack Recipe all over the blogosphere so I decided to give it a try only with my own spin… So come on in and get my version of this YUMMY recipe…one this is for sure…you are going to be hooked once you get a bite! You are going to want to make this version… Buttery Salted Pretzel Toffee Crack!
Saltines are yummy…but those buttery flaky crackers…well they usually call to me if I am looking for a cracker…so why not give this recipe a try with them instead of a saltine?
With all of the nut allergies…I thought…how about a different topping…how about some crushed pretzels and a bit of extra sea salt …I mean who doesn’t love a salted crunch with caramel and chocolate?
The topping is usually semi-sweet chocolate chips which are really good…but I decided to do a blend of milk chocolate and semi-sweet and it was the perfect compliment to the toffee and the topping.
Then one more change…a bit more of the creamy caramel spread was in order…I wanted every bit of the surface covered with this ooey…heavenly goo so I increased the amount a touch!
Like I said…the original version is great…but with these few changes…my family thinks that this toffee creation is KICKED-UP big time! So of course I wanted to share my findings with you…so here is my version of Saltine Crack!
Salted Pretzel Toffee Crack
1 1/2 sleeves of Club Buttery Flaky Crackers by Keebler or your favorite butter square or rectangular cracker…Ritz would be great but the crackers really need to be square or rectangular.
1 1/4 cup brown sugar
2 sticks of butter plus 2 tablespoons
7 ounces of milk chocolate chips and 7 ounces of semi sweet chocolate chips
crushed thin pretzels
Line your pan with parchment paper
Lay crackers side by side in 10″x15″ jelly roll pan (cookie sheet with edge).
On a medium heat…bring butter and sugar to a boil then lower flame and continue stirring until it is fully combined and thickened (about 3 minutes)
Pour toffee over crackers and then spread with a spatula so the entire layer of crackers is covered with this goodness. Bake in 350 degree oven for 5 to 7 minutes. Watch carefully so doesn’t burn. You want to see the caramel bubbling…remove from the over and…
Immediately sprinkle chips over toffee/crackers and return to oven for 1-2 minutes to melt. Take the tray out of the oven and spread the chocolate with a rubber spatula until evenly coated…sprinkle your crushed pretzels and a light sprinkle of seas salt over the hot chocolate and then cool to set and harden. You can speed things up by placing the tin in the fridge for an hours…Crack and MANGIA!
You can use white chocolate…butterscotch chips…peanut butter chips…all kinds of toppings…be creative and have a ball!