Earlier this week I woke up in the middle of the night with a severe migraine. When I get migraines I can’t stand light, need to be cool, and get extremely nauseous. My husband stocked me up on liquids and got me some crackers to munch once I was able to sit upright without losing my dinner.
Thankfully the migraine subsided later that day and I was able to get back to some normalcy! But what to do with the leftover crackers?
Thats really not a question, because of course we had to make Trashy Toffee. This is more commonly known as cracker toffee, but admit it, Trashy Toffee has a ring to it.
This stuff is not only easy, it is insanely delicious. If I make this to bring somewhere I can’t make it too far ahead of time or it gets eaten. I like it with dark chocolate chips, but I suppose you could use milk chocolate. If you are into blasphemy anyway.
Put parchment paper on a baking sheet. If you don’t use parchment paper you will need a jackhammer to get these off the sheet. Use a baking sheet that has sides, otherwise you will have a drippy mess in your oven.
I used saltine crackers for this batch because its what I had on hand, but you can use club crackers, or any cracker, really.
I use Earth Balance for this recipe. You could use butter, or margarine or whatever floats your boat.
You will want to whisk this mixture pretty frequently as it melts to avoid it burning on the bottom of the pan.
One the mixture boils for a couple of minutes and is nice and thick, pour it over your crackers. Be very careful because if you were to drip some on, say a fingernail, the pain level is somewhere between nail gun accident and death by molten lava. Don’t ask me how I know.
Pop them into a preheated 400° oven for about 5 minutes. When you pull them out the crackers will be all disheveled from the mixture bubbling, but just use a butter knife to slide them back into place. Don’t touch them with your hands. Refer back to molten lava.
Pour your dark chocolate chips over the hot crackers and let them sit for a minute until they are melty, and then spread them out with your butter knife.
Let the whole pan cool for a while, or even pop it in the fridge to accelerate the process. Once it is completely cooled, break it into pieces and store it. Who am I kidding, you’ll have it eaten before you need to worry about storage. Enjoy!
- 1 sleeve saltine crackers
- 1 C Earth Balance margarine
- 1 C brown sugar
- 1 1/2-2 C dark chocolate chips
- Place parchment paper over baking sheet and arrange a single layer of crackers. In a sauce pan melt Earth Balance and brown sugar together, and whisk until bubbly and thickened. Carefully pour over crackers. Place in a preheated 400° oven and bake for 5 minutes. remove and immediately sprinkle with dark chocolate chips. Let the chips melt for a couple of minutes and then spread over crackers with a butter knife. Cool thoroughly, then break apart and serve.