{Photographed by With Style and Grace}

If you didn’t like saltines before, I can guarantee you’ll like them now. Yes, believe it or not those are saltiness, the same cracker we ate with soup when we were sick as kids. Bad association, scratch that. The same cracker we {still} eat with soup. Moving on. This my friend, is another favorite holiday recipe passed from my Grandma, made every Christmas since I can remember. I’m pretty sure this is ranked #1 in our family book. At least if we had a family book, it would be #1. They’re amazing, end of story. Remember the Orange Chocolate Chipper recipe I shared with you last week? That was hers too and they’re also amazing. She’s my hero.

Time for batch number two. Damn, I love holiday baking.

As you can see I decided to take advantage of the natural light in my parent’s kitchen and document my baking process. Enjoy…

this is the first and last image of it being anything healthy

ummm… butter and sugar, you smell divine.

the magic of butter and sugar melted together makes everything taste like candy. oh whatever, you know what I mean.

there’s something relaxing about melting chocolate. just me? figured.

hello chocolate. maybe someday you’ll find residence somewhere other than my ass. xo

after more baking and an hour of cooling, you can {finally} enjoy a little piece of heaven

If you’re willing to share, these also make great gifts.

{Photographed by With Style and Grace}

Chocolate Toffee Saltines Recipe

Ingredients

1-2 stacks of saltine crackers [or Glutino Table Crackers to make gluten-free]

1 cup butter

1 cup brown sugar

1 bag of chocolate chips

Directions

Preheat oven 400-425 degrees F. Line baking sheet, including the sides with foil. Arrange saltines, side by side, covering the entire baking sheet. In a saucepan, melt butter and brown sugar, bring to a boil for 3 minutes. Carefully pour mixture over the saltines and bake for 7 minutes.

Using a double boiler (or bowl & pot), melt the chocolate chips.

After the 7 minutes, remove from the saltines from the oven. Carefully pour the melted chocolate over the caramelized saltines, spread with spatula and put back in the oven for about 3-4 minutes. Remove from the oven and let cool for about 10 minutes. Don’t remove the crackers. Refrigerate entire baking sheet for an hour. Finally, remove and crack into pieces and enjoy!

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