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  • 2019 Historical Holiday Cookie Hop

2019 Historical Holiday Cookie Hop! 

Picture
Ingredients

  • 1 cup butter (salted, unsalted, or vegan)
  • 1 cup packed brown sugar (light or dark)
  • 40 salted saltine crackers
  • 1 packaged semi-sweet chocolate chips
  • toppings, i.e., nuts, candies, etc... 

  1. Preheat oven to 350F. Line a large baking sheet with heavy duty aluminum foil (if using regular foil, spray with non-stick cooking spray for easy removal). Spread the crackers out on the foil in a single layer and fold up the edges of the foil to box in the crackers. Set aside.
  2. In a small saucepan, melt the butter and brown sugar over medium heat on the stovetop. Bring to a boil. Reduce heat and simmer for 5 minutes (set a timer), stirring constantly. Quickly pour over the crackers and spread to cover completely.
  3. Bake for 5 minutes in the oven. Turn off heat. Remove from oven and immediately sprinkle the chocolate chips on top.
  4. Let stand for 2-4 minutes until the chocolate looks shiny and is soft enough spread evenly over the toffee. If the chocolate is still not warm enough to spread after 4 minutes, place it back in the oven for a minute to help soften it.
  5. Top with any additional toppings if desired.
  6. Chill in the refrigerator for about 2 hours to harden. Peel away the foil and break into pieces.

KEEP HOPPING...


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