Saltine crackers are a surprising way to add crispiness to old-fashioned toffee bars.
Why these Triple-Decker Toffee Bars, of course!
And lets not forget the chocolate!
Credit:Victor Protasio; Food Styling: Ruth Blackburn; Prop Styling: Missie Neville Crawford
Be sure to stir after each interval to help the heat distribute evenly.
For a final festive flourish, sprinkle some flaky sea salt over the top.
Ingredients
48saltine crackers(from 1 [16-oz.]
), divided
3/4cup packedlight brown sugar
1/2cupunsalted butter
1(14-oz.)
cansweetened condensed milk
3Tbsp.heavy whipping cream
2Tbsp.light corn syrup
1/4tsp.kosher salt
1/2tsp.vanilla extract
1cup(6 oz.
)milk chocolate chips(from 1 [11 1/2-oz.]
Generously coat foil with cooking spray.
Arrange 16 of the crackers in a single layer on prepared pan.
Stir in condensed milk, cream, corn syrup, and salt.
Increase heat to medium; bring to a simmer, stirring constantly.
Remove toffee mixture from heat; stir in vanilla.
Arrange 16 of the saltines evenly over toffee layer.
Repeat layers with one-third toffee mixture and remaining 16 crackers.
Finish with a layer of remaining toffee mixture on top.
Let cool slightly, about 5 minutes.
Slowly pour melted chocolate over toffee; spread into an even layer.
Let cool slightly, about 5 minutes.
Sprinkle evenly with sea salt.
Transfer pan to refrigerator.
Chill, uncovered, until set, about 2 hours.
Using foil overhang as handles, gently lift bars from pan and transfer to a cutting board.
If desired, trim edges using a sharp knife.
Slice into 25 (1 1/2-inch) square bars.
Store in an airtight container in refrigerator up to 1 week.
