I've gotten some great cooking ideas and tips from her over the last few years, and this saltine toffee she made sounds like the most satisfying salty-sweet combo. Enjoy!
Recently, I've suffered through a series of baking fails. Not just once but two or three times I've unsuccessfully creamed butter and sugar - this is something I've done without problems many many times, but apparently I'm off my game. Then the other night my friend Sarah came over and I wanted to make these cookies, which call for vanilla pudding mix. I texted Sarah to bring some, but I didn't add any explanation so, not surprisingly, Sarah very kindly brought actual, prepared pudding packs. Just so you know, you cannot substitute prepared pudding for pudding mix. Not good.
You might notice that Saltine Toffee is not actually a cookie and is in fact only barely a baked good at all. Perfect for the inexperienced or formerly-acceptable-but-currently-terrible baker! So I'll be bringing these to Christmas this year, and everyone is going to love them because they are extremely delicious.
• 2 sticks (1 cup) butter
• 1 cup brown sugar
• 1 1/2 sleeves Saltines, maybe about 50 crackers
• 2 cups chocolate chips (all chocolate or mixed with white, butterscotch or peanut butter)
• 1 cup crushed pecans, toasted (or crushed heath bars, Oreos, maybe pretzels?)
• a couple pinches of sea salt, optional
Preheat the oven to 350 degrees. Cover a baking sheet with aluminum foil and coat it with cooking spray (or just thinly spread some vegetable oil around with a paper towel like I usually do rather than ever buy cooking spray). Arrange the Saltines tightly on the baking sheet, fitting in as many as you can.
Melt the butter in a saucepan. Once it's completely melted, add the brown sugar and stir occasionally until the sugar is dissolved and the mixture is bubbly and a little thickened. Pour the mixture over the Saltines and bake it in the oven for 8 minutes.
Take the baking sheet out and scatter the chocolate chips over the toffee-covered crackers. Put it back in the over for another 2 minutes. When you take them out, spread the chocolate out with a butter knife or thin spatula. Sprinkle the nuts on top, sprinkle with some sea salt if you want, and let cool until set. Then break it up into pieces and eat!
Below, you'll see her adorable dog Twilly, who is pretty much the face of The Pittsburgh Kitchen. And below that is a picture of Laura and I at my wedding last year. :)