After finding the dark chocolate roasted pistachio toffee at Trader Joe’s over the holidays I have been a bit obsessed with the combination. First I annihilated that toffee, then I baked mini pistachio cupcakes with a dark chocolate ganache, and now made my own version of that toffee using the saltine cracker toffee recipe as the base.
Crispy crackers are topped with crunchy toffee, a layer of dark chocolate, and sprinkled with chopped pistachios. If you thought the original saltine cracker toffee was hard to resist, just wait until you get your hands on these. And as a side note, feel free to be amazed at the fact that I was able to make these without a trip to the grocery store. I wasn’t kidding when I said my pantry was stockpiled, needing to be used up before moving.
One year ago: Meyer Lemon Curd
Two years ago: Peanut Butter Cinnamon Raisin Apple Bars
Three years ago: Strawberry Fig Newtons
DARK CHOCOLATE PISTACHIO SALTINE CRACKER TOFFEE
40 salted whole wheat saltine crackers (or enough to line your pan)
1 cup unsalted butter
1 cup packed brown sugar
2 cups dark chocolate chips
3/4 cup chopped pistachios
- Preheat oven to 400 degrees and line a rimmed cookie sheet or jelly roll pan with aluminum foil or parchment paper. Line saltine crackers in a single layer on the cookie sheet.
- In a small pot combine sugar and butter and bring to a boil. Once mixture is at a boil, continue boiling for 3 minutes. Mixture should be a deep caramel color. Immediately pour over saltines and spread to cover crackers completely.
- Bake at 400 degrees for 5 to 6 minutes. It will get all bubbly. Remove from oven and sprinkle chocolate chips over the top and let sit a couple of minutes to melt (can also melt the chocolate chips in the microwave for about 1 minute then spread it on). Spread melted chocolate and top with chopped pistachios. Cool completely and break into pieces.
Source: Adapted slightly from The Girl Who Ate Everything.