How to Make Trailer Trash Toffee Recipe
Saltine Toffee Cookies or Homemade Heath Bars
Wanna wow people with the best cookie recipe ever? If you're into no bake treats like Rice Krispy squares, have I got a cookie bar for you called Trailer Trash Toffee that is so awesomely impressive, ultra yummy, soooo easy to make and is fun to take to holiday bake sales and cookie exchanges especially when you ask people if they can guess the ingredients.
Rarely can anyone pinpoint that the tasty, krispy crust is actually saltine crackers and not some difficult baked crust that you had to roll just right. I am all about the easy when it comes to baking. This is one of those super addictive, "can't just eat one" treat that always goes over well.
While it's not exactly a no-bake cookie, you don't have to keep watching the oven as you just have to put the entire batch in once and you only have to bake for 10 minutes.
Trailer Trash Toffee is probably the slang name for this tasty morsel produced by ordinary ingredients which was introduced to me by my mother-in-law, Betty. I don't know how long they will last in a cookie tin because honestly, they're never really around for more than a day or so because they're that good.
If you like the taste of almond buttercrunch or Almond Roca, you'll love this cookie bar that's the perfect easy to make Christmas cookie for a cookie exchange. Need a sugar-free version? One idea is to make a batch but take along a similar sugar-free almond buttercrunch candy like the one shown in this picture from Asher's. There's almond crunch toffee bars that are similar in taste to bars I've purchased from a Canadian candy company called "Purdy's" and I know Trader Joe's carries something along those lines. But these are so easy to make that I encourage you to give it a try.
Whatever, you do, don't skimp on the almonds. Besides the caramel crunch, it's really the combination with the nuts that make this sweet treat wonderfully delectable.
Sugar-Free Almond Buttercrunch
Updated 6/20 & 9/20/2013
Homemade Heath Bars
Originally posted on flickr.com by loveitaly
2 sticks of butter not margarine
1 cup of brown sugar
1 sleeve of Saltine crackers
1 12 ounce pkg of chocolate chips
chopped nuts: use either walnuts, pecans or almonds
Preheat the oven to 350 degrees.
Line a large cookie sheet or baking pan that's at least 9" x 13" with foil and spray with a non-stick coating. Place the saltine crackers side by side in neat rows until they form a large rectangular block.
Melt butter in a pan. Add brown sugar. When the mixtures begins to boil, keep stirring for a few minutes until it starts to thicken. You'll know it's ready when it has the consistency of a caramel sundae topping.
Then evenly drizzle this caramelized mixture over the crackers. Don't worry if it's a bit messy or there's a few empty spots here and there as the goopy mixture tends to continue melting and spread out a wee bit as it bakes.
Bake for 10 minutes.
Have baking racks ready and immediately after removing from the oven, lightly toss the chocolate chips on top. After about 1-2 minutes, check if they've melted from the heat of the pan. Then take a spatula or knife to evenly spread a thin layer of what essentially ends up being a thin layer of chocolate on top of the caramelized mixture on top of the crackers.
Drizzle the nuts over the chocolate.
At this point, resist the temptation to sample a piece and wait until the bar has cooled. No need to refrigerate.
When it's ready, you can cut into small pieces. Like cutting a peanut brittle or many holiday candies, just present the treats in irregular pieces. Like eating any holiday candy treat, you only need pieces to be around 1 to 1 1/2".
Source: loveitaly on flickr | Photo: on Amazon Ghiradelli
The Park Avenue High Brow Version
From Food & Wine Magazine
Chocolate Almond Saltine Toffee
1 1/2 cups sliced almonds (6 oz)
Approximately 1 sleeve of 60 saltine crackers. Make sure to get the ones with salt not low sodium
1 1/2 cups sugar
3 sticks or 3/4 pound unsalted butter
2 tablespoons light corn syrup
1/2 pound bittersweet chocolate, chopped into 1/2-inch pieces
Preheat oven to 350Â°. Sprinkle the slivered almonds onto a baking sheet and light toast for about 6 minutes.
Prepare a 12-by-17-inch baking sheet with a silicone mat or lightly buttered parchment paper. Place the saltine crackers on the baking sheet in a single layer, making a large rectangle.
Mix the sugar, butter and corn syrup directly into a pot and cook over low heat on the stove until the sugar is melted.
Then increase to a medium heat but don't stir until it starts to brown on the sides of the pan which will take around 5 minutes.
Then reduce the heat to simmer and stir until the mixture resembles a caramel color and consistency which should take another 5-6 minutes or using a candy thermometer, when the temperature reaches 300Â°.
Pour the caramel evenly over the crackers. You can use a spatula to help spread the caramel mixture. Wait about 3 minutes for the mixture to cool, then sprinkle the chocolate bits on top. Check in about 2-3 minutes to see if the chocolate is melted. Then go ahead and use a spatula to spread the chocolate evenly over the toffee mixture.
Remember those toasted almonds? Go ahead and spread evenly over the chocolate. Place the entire mixture in the freezer for about fifteen minutes. Then bring the pan out of the freezer. Lift the mat or parchment paper and separate from the toffee then use a knife to break up into irregular pieces and serve.
The Easy Version - This Is the One I Use
Saltine Toffee Cookies
4 ounces saltine crackers. It's about one sleeve of crackers plus a few crackers.
1 cup butter
1 cup dark brown sugar
2 cups semi-sweet chocolate chips
3/4 cup chopped pecans, slivered almonds or chopped walnuts.
Preheat oven to 400 degrees F.
Place the saltine crackers in single layer on a cookie sheet.
Melt the butter and sugar in a pot. Increase the heat to bring the mixture to a boil and let it boil for about 3 minutes. Once it thickens and resembles a caramel sundae topping, immediately pour the hot mixture over the saltines and work quickly to evenly cover the crackers completely.
Bake in a 400 degrees F oven for about five to six minutes. Remove from the oven and sprinkle the package of chocolate chips on top. Check in about 3 to 5 minutes. When you see the chocolate is lightly melting, use a spatula to evenly spread then top with chopped nuts. Let it cool completely before cutting or breaking into pieces.
You don't have to use nuts, however, the nuts tend to cover any bumps or imperfections when you spread the chocolate layer.
The Perfect Combination of Salty & Sweet
Two Tasty Secrets. Use salted not low sodium saltines and use dark brown sugar rather than the light brown kind.
You can easily store these crispy treats in airtight cookie tins for up to two weeks but you'll find they won't even be around to last that long!