White chocolate chips are one baking item I don't use too often, based on previous not so great experiences. White chocolate can be, well, "temperamental." I have made saltine cracker toffee with semi-sweet chocolate chips and it doesn't last long here. I was curious if I made the toffee with white chocolate if it would be just as popular. Well, guess what? All of my regular "customers" that are "permanent" visitors to Cathy's Kitchen couldn't shovel it down fast enough. When I took a peek into the container just now that's in the fridge to see how many toffee pieces we had left, Dominic came over and asked for a "chewy," which is his nickname for them. If you can believe it, there are only two pieces remaining. Hmm, there are four of us that live here. You know what that means, don't you? Time to make some more!!
Ingredients
37 1/2 saltine crackers
1 cup unsalted butter
1 cup light brown sugar, packed
11.5-ounce package white chocolate chips
(I used Kroger's Private Selection brand)
** (Nestle and Hershey's both make 12-ounce
packages of white chocolate chips
which are fine to use in this recipe)
Sprinkles, if desired
Preheat oven to 400 degrees. Cover a jelly roll pan (11 inches x 17 inches) with aluminum foil and lightly spray with non-stick spray. Line up the saltine crackers in rows, so the entire pan is filled. Set aside. In a medium saucepan, put the two sticks of butter and the brown sugar and slowly bring to a boil. Stir constantly for three minutes. Pour the mixture over the saltine crackers and bake in the oven for five minutes. Remove pan and then immediately distribute all the white chocolate chips on top of the crackers. When the chips begin to melt, spread with a knife, so all the crackers are covered. Put sprinkles on top, if desired. Let cool completely at room temperature for three hours or until the white chocolate has hardened up. If you want it to harden up quicker, put in the fridge (that's what I did). Break off into pieces with your hands. Store covered in the fridge for up to three days.
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