Easter Toffee w Chocolate Fudge

Heat Level: Mild
Category: Dessert, Holiday/Seasonal - Easter

INGREDIENTS:
  • 1 sleeve saltine cracker about 35-40 crackers
  • 1 cup unsalted butter 2 sticks
  • 1 cup brown sugar
  • 1 lb of Rustlin’ Rob’s Chocolate Fudge
  • sprinkles for topping
DIRECTIONS:
  1. Preheat the oven to 400F degrees.
  2. Line a 13x9 inch pan with aluminum foil of parchment paper and lightly grease.
  3. Place the saltine crackers on the cookie sheet to cover the entire pan in 1 layer of crackers.
  4. Melt butter and sugar in a medium saucepan over medium heat, whisk together until fully incorporated.
  5. Once the butter is melted, bring to a boil for 3 minutes while stirring constantly.
  6. Carefully pour the mixture over the crackers. Spread it overtop so that all of the crackers are covered.
  7. Bake in the oven for 5 minutes. Remove from the oven and cool for 5 minutes.
  8. Add the fudge to a medium heatproof bowl. Microwave on medium power for 1-minute bursts, stirring between each. When the chocolate is almost melted, stir until smooth.
  9. Spoon the fudge over the crackers, and spread it smooth to completely cover the pan. Decorate with sprinkles.
  10. Let the toffee harden until the chocolate is set, in the fridge for 20-25 minutes.
  11. Once completely hardened, remove from the pan peel the aluminum foil off. Break/"crack" it into pieces.
  12. Store in an airtight container at room temperature for up to 5 days, or in the fridge for 10 days.

ADAPTED FROM: Lil' Luna
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