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Saltine Cracker Toffee | Crumbs and Confetti with Diana
Remember frequent hand washing during this time for at least 20 seconds, that’s the RN in me speaking and is also a good practice at anytime. Enjoy!
INGREDIENTS:
1 sleeve saltine crackers (35-40 crackers, 100g)
1 cup (227g) unsalted butter
1 cup (200g) brown sugar
8 ounces (230g) semi sweet chocolate chips
5 ounces (142g) peanut butter chips
1/2 cup (65g) chopped pecans
3 ounces (86g) Sixlets candy
DIRECTIONS:
Preheat oven to 350 degrees F and line a baking sheet with parchment paper or foil and spray lightly with non stick spray.
Arrange crackers in a single layer on the baking sheet
In a medium saucepan, melt butter and add brown sugar and bring to a boil stirring continuously for 3-5 minutes.
Pour the hot toffee over the crackers and spread evenly with a spatula.
Place in the oven and bake for 5 minutes
Remove from oven and top with chocolate chips and return to oven for 2-3 minutes.
Spread the melted chips with a spatula and add peanut butter chips, chopped pecans and Sixlet candies.
Cover and refrigerate until set.
When set, remove parchment paper or foil and break into pieces.
Enjoy!
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PRODUCTS USED IN THIS VIDEO:
Ozeri Digital Food Scale: amzn.to/2yiXMGT
Pyrex Glass Mixing Bowl Set: amzn.to/3jK5Gfu
Nutrichef Oven Baking Pans: amzn.to/3qPuxlN
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Muffin Baking Pan, 12 cup: amzn.to/3gxJHX1
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ABOUT MY SETUP:
Camera:
Canon 90D Bundle: amzn.to/2xCpwFV
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Lens only: Canon 18-55mm: amzn.to/2ycvDkE
Lighting: Fovitec 3x Photography & Video Softbox Continuous Lighting Kit: amzn.to/2UqTdTz
Tripod: Victiv 72 inch Camera Tripod: amzn.to/2vW2QA4
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ABOUT ME:
Name: Diane (but please call me Diana, everyone else does :)
Age: Older than most people think
Occupation: Registered Nurse
Passion: Baking
Hometown: Birmingham, AL
Favorite Dessert: German Chocolate Cake, scratch that, CAKE
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