December 20, 2017

salted double chocolate sheet pan toffee

There are so many sweets associated with the holiday season, but maybe none stronger than toffee. Christmas is toffee's Super Bowl. It's toffee's season to shine! And y'all, nothin's better than buttery, crispy, chocolately, nutty bites of this sheet pan goodness. There have been 573 versions of sheet pan toffee that have circled the world and back over the course of mankind. But I'm here to tell ya, this one may be the best. There, I said it. I believe it though. And here's why. I took perfectly good, classic toffee and I added more and more flavor and yummy bits! Two kinds of chocolate, extra toffee bits, and flaked salt. Simple little changes with big fun flavor and crunch! 

My favorite way to gift this treat is by wrapping a sparkly NEW sheet pan filled with toffee in a clear bag tied with pretty ribbon and greenery. Something to eat and something to keep! Gift the whole kit and caboodle to a friend or family that you love! 

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makes one sheet pan of toffee serving who knows how many

One sleeve of saltine crackers plus a few more
1 cup unsalted butter
1 cup brown sugar
1 cup semi sweet chocolate chips
1 cup milk chocolate chips
1/2 cup pecan chips
1/2 cup toffee bits
flaked sea salt

Preheat the oven to 400F. Line a half-sheet pan with parchment paper. Lay out crackers, touching, in rows that cover the whole sheet pan.  In a small saucepan over medium heat, melt butter and brown sugar together, whisking until combined and the sugar is dissolved. Bring the mixture to a boil, and whisk, allowing it to boil for 3 minutes. If using a candy thermometer, the mixture should reach just below 300F or hard-crack stage. Working quickly but carefully, pour the mixture over the crackers, and use an offset spatula to gently spread the toffee over the crackers. Bake in the oven for 4 minutes. Remove the pan from the oven, working quickly again, sprinkle the chocolate chips in a single layer over the hot toffee crackers.  Allow the chips to sit on the crackers for 3-4 minutes or until they begin to turn glossy and melted. Then gently use the offset spatula to spread the melted chocolate chips over the crackers. Evenly scatter the top with pecan chips and toffee bits. Sprinkle generously with flaked sea salt. Refrigerate for at least 1 hour or longer until set and brittle. Use a knife or ice pick to break into bite-sized pieces.

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