Peanut Butter Swirl Saltine Toffee (Christmas Crack

• Vegetarian

• Condiments

  • 1/2 cup Peanut butter chips

• Baking & Spices

  • 1 cup Brown sugar
  • 1 8oz | 230g bag Chocolate chips

• Snacks

  • 35 Saltine crackers (4 ounces | 100 grams

• Dairy

  • 1 cup Butter, unsalted

Found on cafedelites.com

Description

Ingredients

• 35-40 saltine crackers (4 ounces | 100 grams), broken into individual squares*
• 1 cup unsalted butter
• 1 cup brown sugar
• 8oz | 230g bag chocolate chips of choice (2 cups. I use semi sweet)
• ½ - ¾ cup peanut butter chips

Directions

• Preheat oven to 350°F | 175°C. Line a large cookie tray or baking sheet with aluminium foil (or use 2 smaller trays if needed). Spray with a good quality non-stick spray.
• Arrange crackers in a single layer in rows on the tray. (You may need to break some crackers in half to fit the last column.) Set aside.
• In a medium-sized saucepan, melt the butter on low heat. Add the brown sugar and increase heat to medium. Bring the toffee to a boil while continuously stirring, then allow to boil for 3 minutes until it turns caramel in colour (set a timer if you need too).
• Pour the toffee over the crackers. Working quickly, spread the toffee evenly over the crackers with a spatula.
• Bake in hot oven for 4-5 minutes or until beginning to bubble. Remove from the oven and sprinkle chocolate chips over the top. Return to the oven for a further 2 minutes (for the chocolate chips to melt), remove, then spread the melted chocolate over the top with a clean spatula or knife. Add the peanut butter chips on the chocolate, let sit for 2 minutes to melt, and using the tines of a fork, swirl the melted peanut butter chips through the chocolate.
• Cover with foil and refrigerate until set. Or freeze for 15 minutes until completely cold. It will form one big sticky sheet. Peel the foil off of the back of the crackers; break up into pieces and serve or store in an airtight container.