Friday, February 10, 2012

Foodie Friday: Toffee Crack

You know how I'm a big scrapbooker nerd, right? Well, to add to the nerdiness, we have a group at church that meets every other week and we're called the Christian Croppers - awesomely nerdy name, right? Every few months we have All Day Crops, which, if you belong to the Scrapbooking Cult, you know what that is and if you don't, well, it's pretty self-explanatory. The one in February is always the "Chocoholic Crop", which means everyone brings a chocolate snack to share and for 15ish hours we binge on sugary, chocolatey goodness and painstakingly create cute scrapbooks that our kids will promptly toss upon our deaths. Or, in my case, spend the whole day binging on chocolate, talking, organizing pictures/stickers/papers, etc., looking at other people's scrapbooks, and maybe finishing one page. But I digress...back to the chocolate portion of the program. One year I brought my chocolate fountain, but neglected to read the directions.....

It may have been the suggestion that I go with a less destructive chocolate creation in the future or maybe it was the "crack" in the title (since that propels it straight to the top of my "love" list - and I mean that figuratively, as in "so good it's addictive like crack" not as in.....oh, never mind, you get it) that attracted me to this sweet-n-salty chocolatey delight. This easy-even-for-me recipe is from Julie at Joy's Hope. Julie's blog is about so much more than recipes and even though I don't know her, I love her. I mean, her tagline is Do something good. Everyday. and you know how much my sunshiny-flowery-bekind-glasshalffull heart swells when I come across phrases like that. But, back to the chocolate..... 

 Toffee Crack

Saltine crackers
1 stick butter
1 c brown sugar
1 bag chocolate chips

Line cookie sheet with crackers. Melt butter in pan, add brown sugar, and stir until slightly caramelized. Pour over crackers and spread evenly. Bake at 350F for 5 minutes. Remove from oven and pour chocolate chips on top. As they melt, spread over the toffee and then place in refrigerator to set. You could break it into bite-size pieces to serve on a plate or you could just shovel it straight into your mouth from the cookie sheet and cut out the middle-man. Don't say I didn't warn you!

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