This crunchy, salty butterscotch topped with creamy chocolate is a cookie exchange favorite. (In Minnesota they call it Lutheran Church Basement Toffee.)
It’s so fast and simple that my second-grader and I made it together in about 30 minutes with ingredients from our pantry. (For a step-by-step photo tutorial of this recipe, see How to Make Easy Chocolate-Covered Toffee.)
We love to use Ghiradelli semi-sweet chocolate chips, which gets top ratings from Cook’s Illustrated’s blind taste tests.
Fills one 10″ x 13″ cookie sheet; makes about 70 two-inch toffee squares
- 4 oz. (1/4 of a 1 lb. box or bag) of saltines or pretzels
- 2 sticks butter
- 1 cup sugar
- 1 12-oz. bag semi-sweet chocolate chips
- sprinkles (optional)
- Preheat oven to 400 degrees. Line one cookie sheet (10 x 13″ works well) with aluminum foil. Grease the foil by rubbing with a stick of slightly-softened butter or by spraying with cooking oil.
- Crush crackers or pretzels and spread over the cookie sheet.
- Place butter and sugar in small saucepan over medium-high heat. Bring to a boil and boil for 3 minutes, untouched. The sugar and butter must be completely blended together into one bubbling mix. Pour evenly over cracker mixture.
- Bake for 5 minutes.
- Remove the cookie sheet from the oven, and immediately sprinkle the cracker-toffee with the chocolate chips. Use the back of a spoon to spread the chocolate evenly. Decorate with sprinkles if desired.
- Chill in the fridge or freezer for at least 15 minutes. Remove the foil and then cut into 2 inch strips. Cut again crosswise to make 2 inch squares. (If frozen, the toffee may become brittle and break into uneven pieces, but that’s okay too.) Store in a cool place between layers of wax or parchment paper.
For a step-by-step photo tutorial of this recipe, see How to Make Easy Chocolate-Covered Toffee.
If you make it, please come back and tell me how it went!
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Amy,
Just a quick note to tell you we added crushed peppermint to your toffee recipe and we love it!
Eve