Pregistry’s Friday Recipe: Chocolate Toffee Crackers

Need a quick snack, with ingredients that are probably in your pantry right now? That everyone will absolutely love? Meet chocolate toffee crackers. This treat is so simple and versatile, your only problem will be trying to keep yourself from making it once a week! All you need is a handful of ingredients: any cracker (we used matzo, but saltines, Ritz crackers, anything you like will work!), butter, brown sugar, vanilla and chocolate chips. We love a good helping of flaky sea salt at the end but this is purely optional. Layer your crackers in a greased jelly roll pan The post Pregistry’s Friday Recipe: Chocolate Toffee Crackers appeared first on The Pulse.

Pregistry’s Friday Recipe: Chocolate Toffee Crackers


Need a quick snack, with ingredients that are probably in your pantry right now? That everyone will absolutely love?

Meet chocolate toffee crackers.

This treat is so simple and versatile, your only problem will be trying to keep yourself from making it once a week! All you need is a handful of ingredients: any cracker (we used matzo, but saltines, Ritz crackers, anything you like will work!), butter, brown sugar, vanilla and chocolate chips. We love a good helping of flaky sea salt at the end but this is purely optional.

Layer your crackers in a greased jelly roll pan and top with a cooked mixture of butter, brown sugar and vanilla.

Bake briefly and then top with chocolate chips.

The chips melt after a few minutes, making them easy to spread on top – finish with your salt (if using) and chill.

Break into pieces and serve!

These are so different and seriously addictive. They keep well too, so you can make them in advance!

Chocolate Toffee Crackers:

  • 2 – 4 sheets of matzo, or enough crackers to cover a 15 x 10 pan
  • 2 sticks (16 tablespoons, or 1/2 pound) unsalted butter
  • 1 cup brown sugar
  • 1 teaspoon vanilla
  • 2 cups (about 12 ounces) chocolate chips
  • Flaky sea salt for sprinkling (optional)

Pre-heat the oven to 400 degrees. Grease a 15 x 10 pan and line with foil or parchment paper; grease again. Cover the bottom of the pan with the matzo or crackers, making sure there are no gaps (overlapping pieces are okay!).

Melt the butter and sugar in a saucepan over medium heat and bring to a boil. Once boiling, stir constantly for 2 minutes, then remove from heat and stir in the vanilla. Immediately pour over the matzo and spread to cover.

Bake for 5 minutes, remove from oven and sprinkle with the chocolate chips. Let sit for 5 minutes then spread the chocolate evenly over. Top with sea salt if using. Let cool, then refrigerate to firm up.

Remove from pan, break into pieces and serve.

The post Pregistry’s Friday Recipe: Chocolate Toffee Crackers appeared first on The Pulse.

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