Fool’s Toffee

31 May

fools toffeeThis is one of the first dessert recipes I made after leaving home. My friend introduced it to me in college as there were only two kitchens for students to use on campus, so they were crowded and had very little equipment. It has to be one of the easiest recipes out there and is by far my most requested recipe. I absolutely love it! Much to my chagrin, it has become quite popular in the last year or two and no longer is my special secret recipe.

Unfortunately, I have so few pictures because it seems gone before I can snap them, even with the dozens of times I’ve made this! I’ve made this for many curling bonspiels (tournaments) and it sometimes get hidden in the kitchen so only those who know can snack on it, having renamed it “crack.”  It is pretty addictive and since you snap it into pieces, you’ll find yourself wandering by saying “well last time it was just a small piece, one more can’t hurt!”

Makes: one 9×13 (or slightly larger) tray

1 cup butter (2 sticks)
1 cup brown sugar
36 salted saltines (enough to cover the bottom of your cookie pan, about 1 sleeve)
12 oz chocolate chips (1 bag)


1) Preheat oven to 375 degrees F.
2) With a rimmed baking sheet, cover with foil. Spray with baking spray. Cover with a single layer of saltines.

fools toffee saltines











3) In a saucepan, melt together butter and brown sugar. Once boiling, let boil for 4 minutes.

4) Pour butter/sugar mix over the crackers and spread evenly with a spatula. Bake at 375 degrees for 5 minutes. The mixture should be boiling again before you remove it.

5) Remove and sprinkle with all the chocolate chips. Wait 1-2 minutes and then spread into an even layer with a spatula.

6) Cool in fridge or freezer. Once hardened, flip over and peel off the foil before breaking into pieces.




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