Another reminder to vote for my Funfetti Truffle Chocolate Cupcakes in the “So You Wanna be a CakeSpy” contest. I am 1 of 30 finalists trying to win a trip for two to Seattle and CakeSpy headquarters, along with some other great stuff! Feel free to use all three methods to vote and I promise the toffee will still be here waiting for you when you’re done :

• Like on Facebook (<–click)
• Like on Flickr (<–click)
• Leave a comment on the bottom of CakeSpy’s post (<–click)

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Before I left east TN this past Sunday, my parents had a few friends over to play a card game called Five Crowns. They had just taught me the night before in preparation (it is like rummy but with five suits and a few trick cards that change with the number of cards in your hand) so I stuck around for one full round before hitting the road. I totally won, go newbie!

Of course what’s a party without food? One friend of theirs brought over a toffee that was made with a saltine cracker layer. I really liked how it made the toffee less hard and added a little extra saltiness. Naturally I had to find out how to make this in order to have a stash of it for myself. She told me it was from Food Network, but I could not find it on there (probably goes by a different name). However a quick Google search led me to Christy’s recipe on The Girl Who Ate Everything and I made these quick!

One year ago: Papaya Blueberry Almond Granola Bars

SALTINE CRACKER TOFFEE

Serves 10-12

Ingredients:

40 salted saltine crackers or enough to line your pan

1 cup unsalted butter*

1 cup packed brown sugar

2 cups milk chocolate or semisweet chocolate chips

3/4 cup chopped pecans (optional)

*You can either use salted butter or salted saltines but not both. I used salted crackers and unsalted butter in this one.

Directions:

1. Preheat oven to 400 degrees and line a cookie sheet or jelly roll pan with aluminum foil or parchment paper. Line saltine crackers in a single layer on the cookie sheet.
2. 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.
3. 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. Sometimes I melt the chocolate chips in the microwave for about 1 minute then spread it on. Spread melted chocolate and top with chopped nuts if desired. Cool completely and break into pieces.

Source: The Girl Who Ate Everything