“That Stuff is Good!”

I miss covered dish suppers.  I know…we can go to restaurants or make it ourselves, but somehow the food really tasted better when I was a kid and my church or family would have a huge buffet of pot-luck dishes. It is ridiculous I know, but I have very happy memories of the HUGE table filled with food in the fellowship hall at the church I attended as I grew up.

I can remember the day I heard my minister say, “That stuff is good!” as he walked toward me to get seconds on something that occupied the dessert table. Curious, I followed to see what miraculous confection he was enjoying so much. (He didn’t normally show such enthusiasm for desserts). To my surprise, he picked up a piece of simple, humble, toffee. This chocolate covered confection was only a saltine covered in homemade candy and topped with chocolate and nuts. Curious, I tasted a bite and realized he was right.

There are many variations of this basic recipe, but this is the version I keep making and will make again this year. When I brought it to a covered dish supper last night, they asked me to please share the recipe so here it is—simple, quick, and delicious. I hope you find it enjoyable.

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Chocolate Toffee Crisps

Per Serving 693 calories

Fat 52 g

Carbs 61 g

Protein 3 g

10

That stuff is good! A delicious chocolate covered confection made with saltine crackers.

Ingredients

2 sleeves of saltine crackers

2 cups butter

2 cups (packed) dark brown sugar

1½ cups semisweet chocolate chips

1 cup chopped pecans, toasted, or 1 cup crushed peppermint

Directions

Line a 10”x15” baking pan with foil and spray with non-stick cooking spray. Place crackers in pan, side by side, filling the entire pan (trim some, if necessary). Preheat oven to 350° F. Put butter and sugar in medium saucepan. Heat on medium-high heat until sugar dissolves and mixture boils. Allow mixture to boil for three minutes without stirring then pour over prepared crackers in pan.

Bake in oven for 7-9 minutes, until edges are slightly brown and bubbly. Remove from oven and turn oven off. Top with chocolate chips and place in oven for 1 minute (to soften chocolate).

Remove pan from oven and smooth chocolate over the entire cracker layer. Sprinkle with the toasted nuts and toffee bits. Allow to cool completely then cut or break into serving pieces.

Variations

You can change this recipe in many ways. Try using different crackers (chocolate grahams, matzo, townhouse crackers, or saltines), different morsels (semi-sweet chocolate, white chocolate, peanut butter, butterscotch), and different toppings (macadamia nuts, almonds, pistachios, crushed peppermint, sprinkles, and toasted coconut). Create your own favorite recipe.