Holiday Recipe Time: You’ll Be Thankful for These Super Easy and Quick Baked Toffee Squares [PHOTOS]
Thanksgiving is a few days away; what are you planning on bringing to the big table? I've got a recipe for home made toffee squares that will blow your dang MIND. You're going to look like a baller when you roll up with a tin of these bad boys--just one taste and your fam is going to be singing your praises. I'm sharing my top-secret recipe with y'all so you can make it happen. Thanksgiving will never be the same!
You will not believe how EASY it is to make these baked toffee squares, and you're in for a surprise when I tell you the secret ingredient... saltine crackers. Yeah, saltines. Those salty squares of crunchy blandness are the backbone of this rich, buttery, crunchy toffee. Don't let that scare you off--these suckers are so delish that you'll need to make two batches )one for now and one for the family dinner). You'll need saltines, brown sugar, butter, vanilla extract, and a bag of chocolate chips. I often top mine with chopped pecans, but that's totally optional.
To make these little squares of heaven, you're going to start by pre-heating your oven to 350 degrees. Take a large baking sheet and line it with foil (unless you want to spend an hour cleaning it later, totally your pick). Then place a sheet of parchment paper over the foil--this will make it super easy to remove your toffee squares after they've cooled. Line your saltines on the baking tray.
Put the butter and sugar in a saucepan; bring the mixture to a boil over medium heat. Once you've reached the boiling point, reduce the heat to low and simmer for 3-5 minutes, stirring frequently. Pay close attention--you don't want this stuff to scorch. That's nasty. After your five minutes are up, remove the saucepan from the heat and whisk in the vanilla.
Gently pour that liquid love over the saltines. Use a spatula to evenly spread it over the crackers before baking them for 6-8 minutes.
Keep an eye on them--take them out of the oven when they're nice and bubbly.
Sprinkle the chocolate chips over the warm mixture. Wait a few minutes, and the chocolate will become super soft and melt-y. Use your spatula to evenly spread the chocolate over the squares. Make sure you add your topping while the chocolate is still warm--you want it to stick to the squares. If you wait too long, the pecans/almonds/whatev will fall off when you cut the squares. Not cool.
Speaking of cool, allow the squares to fully cool before cutting them. If you're in a hurry, cover the baking tray with foil and pop in in the fridge for a speed chill. Before you cut them, marvel at their deliciousness and beauty.
Yeah. You made that. Who runs Thanksgiving? You do, boss. Now go eat some toffee before the kids come home from school. Be sure to hide yourself a special stash. You've earned it, boo.
Baked Toffee Squares
- 1 cup (2 sticks) unsalted butter
- 1 cup (packed) brown sugar
- 1/2 teaspoon vanilla
- 40 saltine crackers
- 2 cups chocolate chips
- Preheat oven to 350 degrees.
- Arrange saltines in single layer on large baking tray.
- Bring butter and sugar to a boil over medium heat. Reduce heat to low and allow to simmer, stirring frequently, for five minutes.
- Remove from heat and whisk in vanilla.
- Pour liquid mixture over saltines, using a spatula to ensure even distribution.
- Bake for 6-8 minutes or until toffee is amber in color and bubbly.
- Remove from oven and sprinkle on chocolate chips.
- Allow chips to melt slightly before using spatula to evenly spread chocolate over toffee squares.
- Sprinkle on toppings (chopped nuts, candy, etc).
- Allow squares to cool completely before cutting.