Cracker Toffee with Bacon Salt

/ Re-Farmer / 3 Comments

A super easy and quick recipe to share with you today. Warning: these are amazingly addictive! :-D

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This recipe takes something I don’t normally like – chewy toffee – and turns it into a delectable treat (that doesn’t stick to my teeth!). Using semi-sweet dark chocolate chips and unsalted crackers helps keep the sweet and salty flavours from becoming overwhelming.

Cracker Toffee with Bacon Salt

Ingredients:

  • 1 cup butter
  • 1 cup packed brown sugar
  • unsalted saltine crackers (about 35-40)
  • 2 cups semi-sweet dark chocolate chips
  • Bacon Salt for topping
  1. Preheat oven to 350F.
  2. Line a baking tray with aluminum foil. Spread a layer of crackers on the tray. Lift the edges of the aluminum foil around the crackers to keep them snug and in place. Set aside.
  3. In a small pot, melt the butter and sugar together. Bring to a boil and let simmer for 5 minutes, stirring constantly. After 5 minutes, pour the toffee over the crackers and spread evenly, making sure all the crackers are completely covered.
  4. Bake for 5 minutes.
  5. Remove from oven, then spread the chocolate chips evenly over the crackers and toffee. Let sit for a few minutes to melt the chocolate (if necessary, place the tray back into the still-warm oven to soften the chocolate), then spread the chocolate to cover the entire surface.
  6. Sprinkle a small amount (a little goes a long way!!) of bacon salt over the top, ensuring that each cracker gets a bit. (Note: you can substitute coarse Himalayan Sea Salt, or any other sea salt, in place of the bacon salt.)
  7. Let cool completely. Can be refrigerated to harden faster.
  8. Once completely cold, peel away the foil, then cut or break apart into pieces.
  9. Can be stored in an air tight container at room temperature for up to 1 week. Not that they will last that long. ;-) Can also be frozen.
  10. Enjoy!! :-)
20181226.cracker.toffee.with.bacon.salt

A thought occurred to me as I was resizing the above photo, noting my very grungy looking baking pan. A 9×13 jelly roll pan, I’ve had this for many years. In fact, when I moved off the farm at age 18, it was among the items I took with me, along with cutlery I still use today, and a few other necessities. I have had this pan for 32 years and 18 moves. My mother had this pan for longer than I can remember.

It’s entirely possible that this pan is older than I am!

Frosty

/ Re-Farmer / 2 Comments

A chilly but beautiful morning.

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Everything was all frosty!

Butterscotch, as usual, insisted I carry her while doing my rounds. Poor thing was just shivering! She even let me half-cover her with the down-filled coat I was wearing. Any more than half made her nervous. :-D

The Re-Farmer


Winding Down

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As I write this, we are starting to wind down from several busy days. Christmas Day itself, we try to keep more of a quiet affair. The fifth candle of our advent wreath has been lit, we have had our dinner, and it is time to get some rest before we continue with our holiday activities.

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Critter of the Day: I herd you!

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We’ve got a duo that visits regularly, and a trio – and sometimes, they all come at once!

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I don’t know what has their attention out there, but I do know that sometimes, they get the attention of people driving by on the road!  There isn’t much that can be seen through the lilac bushes along the fence, but it’s enough that I’ve seen people stop, turn around at the intersection, and slowly make their way back again, slowly.

Time like that, I think of the kinds of trees we’ll be planting as a windbreak all long the fence line.

We may be in the boonies, but sometimes it’s not boonies enough for me! :-D