Fool's Toffee

Fool’s Toffee

This foolishly easy treat is found in River Road Recipes IV: Warm Welcomes on page 235. Check out our original post here!

Prep Time: 10 minutes

Cook Time: 15 minutes, plus at least 30 minutes refrigeration time

Level of Difficulty: Easy

Servings: 8 to 12

KITCHEN TOOLS:

  • Measuring cups and spoons
  • Wooden spoon
  • 10×17 inch baking pan
  • Aluminum foil
  • Saucepan
  • Food processor or chopping knife and cutting board
  • Butter knife or metal cake spatula

INGREDIENTS:

Photo by Lauren De Witt.

Photo by Lauren De Witt.

  • 36 to 40 saltine crackers (1 sleeve)
  • 1 cup (2 sticks) butter
  • 1 cup packed dark brown sugar
  • 2 cups (12 ounces) milk chocolate chips
  • 1/2 to 1 cup chopped pecans

INSTRUCTIONS:

  1. Gather your kitchen tools and prepare your ingredients. Preheat your oven to 350°. Using a food processor or a chopping knife and cutting board, roughly chop 1/2 to 1 cup of pecans and set aside.
  2. Line a 10×17-inch baking pan with aluminum foil and coat the foil with butter. Arrange the crackers in a single layer with sides touching in the prepared pan.
Photo by Lauren De Witt.

Photo by Lauren De Witt.

3. Combine 1 cup butter and brown sugar in a saucepan. Bring to a boil over medium heat, stirring constantly. Boil for 4 minutes, stirring constantly.

Photo by Lauren De Witt.

Photo by Lauren De Witt.

Photo by Lauren De Witt.

Photo by Lauren De Witt.

4. Pour the butter mixture over the crackers. Using a wooden spoon, spread the mixture evenly over the crackers.

Photo by Lauren De Witt.

Photo by Lauren De Witt.

5. Bake at 350° for 5 minutes. Sprinkle with chocolate chips and let stand for 2 minutes or until the chocolate chips soften. Spread the chocolate evenly over the prepared layers using a butter knife or metal cake spatula.

Photo by Lauren De Witt.

Photo by Lauren De Witt.

Photo by Lauren De Witt.

Photo by Lauren De Witt.

6. Sprinkle with the pecans and press lightly. Chill for 30 minutes or until set. Break into pieces and store in a covered container in the refrigerator.

Photo by Lauren De Witt.

Photo by Lauren De Witt.

Fool's Toffee

Photo by Aimee Broussard.

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