SOLSC Day 26
It was bound to happen. Last week I made some cookie bars for us. When I am home for a stretch of time I like to bake. Well, after enjoying two a night with a cup of coffee they are gone. Because of that I knew it was time to do some more baking yesterday. What to make.
I pulled out my nicely organized (believe that and I will tell you another one) book of recipes looking for one in particular. I needed something with chocolate. There it is.
I knew I had all of the ingredients because I bought them the last time I went to the store. I got them, as well as the pot and pan I would need, and placed everything on the counter.
First thing I did was line the jelly roll pan with foil. I like the Reynolds non-stick. Using a pat of butter I greased the foil, an important step for this recipe. When the pan was ready I lined it with a single layer of saltines, salt side down. The salt is important so unsalted crackers o not work for this recipe.
Now it was time to make some toffee. I put the two sticks of butter, yes – two sticks, in a pot to melt and had a packed cup of brown sugar waiting to be dumped in. OK, this is not the healthiest of recipes but it sure is good.
Butter is melted so in goes the sugar.
Once the sugar was melted and boiling I let it boil for three minutes stirring it constantly. At the end I had a pot of liquid toffee.
That nice gooey concoction got poured over the saltines. Using an offset spatula I spread the toffee over the crackers making sure everyone was covered. Of course I had to lick off the spatula before I washed it.
Now, into a 400 degree oven for seven minutes and then out to a cooling rack. Seems like a waste to heat the oven to 400 degrees for just seven minutes of baking, but it is part of the recipe.
But I said I wanted some chocolate. So while things were still piping hot I opened a 12 ounce bag of semi-sweet chocolate chips and poured it over the hot toffee. Well, maybe it was a 12 ounce bag of chocolate minus a handful or two. Kathy had some, too.
Of course the chocolate melted so using my spatula once again I spread the chocolate over everything. Before you ask, yes, I did lick this off as well when I was finished. After all, I couldn’t just wash all that good chocolate down the drain.
For the finishing touch I chopped a cup of almonds and sprinkled them over the hot chocolate pressing them down into the chocolate.
Now came the hard part, letting them cool. I let them sit on the counter for a bit until the pan cooled then I stuck the whole pan into the refrigerator. After a few hours I took it out.
Doesn’t look much different from the last picture except now it is cold.
The last thing I had to do was break it into pieces, put it in a container, and enjoy.
Yum. The saltiness of the crackers plus the sweetness of the toffee crowned with chocolate and nuts make one delicious snack.