Y’all. Oooooh y’all. Each and every one of you will hate me after this post, but that’s ok – because I do this for the greater good.
You need this, you just don’t KNOW you need it yet.
And no, I’m not talking about perpetrating a cardinal sin against your Uncle Bubba, the original ‘cracker’. Not at all.
This… this is a recipe. An absurdly simple, insanely decadent, monumentally addictive recipe. So yes, in case you’re wondering – I’m now a crackER-head & I am about to become your pusher.
Deal with it.
So here it is – known to some as ‘Saltine Toffee Candy’… Known by others (namely, those to whom I served it who then immediately renamed it) – as Maddie Bark.
(modified slightly from Budget Bytes)
- Saltine Crackers (yes, regular ol’ Saltines)
- 1 Cup (2 Sticks) of Butter
- 1 Cup (Packed) Brown Sugar (Light or Dark)
- 12 oz Semi-Sweet Chocolate Chips
- 6 oz (approx) Peanut Butter Chips
- Optional: Any further toppings
Preheat oven to 400 degrees. Line a baking sheet with foil. Arrange the saltine crackers in a single layer on the baking sheet. You’ll want to use a baking sheet with a bit of a raised edge, not a flat cookie sheet… trust me on this one.
In a medium pot, melt the butter and brown sugar over medium heat. When the butter begins to melt, give it one stir to combine the brown sugar and butter. Continue to heat the mixture, without stirring, until it comes to a boil. Once it reaches a boil, set a timer and let it boil for three minutes.
After three minutes, carefully pour the mixture over the saltine crackers. If needed, gently spread the mixture with a butter knife or spatula (honestly, I used the spoon I’d stirred it with… not the best, but hey! It was handy) until all of the crackers are covered. Place the toffee covered crackers in the oven and bake for 6 minutes.
After six minutes of baking, turn off the oven and carefully remove the baking sheet. This was challenging for me because I am *seriously* ‘take-out-of-oven’ deficient. I dunno what it is… I almost always get burned! It’s a running joke among my friends… for real.
Once the bubbles subside, sprinkle the chocolate chips evenly over the top. The heat from the toffee should begin to melt the chips. At this point, I sprinkled the peanut butter chips across the chocolate… ‘cuz I’m boss like that.
Place the baking sheet back in the warm oven for 1-2 minutes or until the chocolate chips are glossy (this means they are melted). Spread the melted chips over the surface with a spatula or butter knife. The peanut butter & chocolate made for fantabulous swirls.
If topping the chocolate with nuts or anything else, sprinkle it over the melted chocolate and gently press in. Allow the candy to cool at room temperature until hardened. Break the candy into pieces and EAT!
Note: If you live in a warm climate (duuuuh, the South!) and the candy won’t completely cool, allow it to come to room temperature and then put it in the refrigerator. Do not put it in the refrigerator when it is still hot because the chocolate will cool faster than the toffee and they will separate. I found it best to just leave it in the fridge – it gets melty pretty easily out in our Southern air.
And that’s it! … You may now
curse thank me at your leisure. 😀