17 Dec
2013
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Toffee Goodness — Cracker Roca

Cracker Roca

There are a handful of items I bake every December without fail. Cracker Roca is one of them. It’s one of the simplest dessert recipes I make. In fact, my 11-year-old son made this year’s batch tonight.

My sister gave me this recipe 12 years ago, but there’s a lot of versions out there. I haven’t a clue where it originated from. The butter and brown sugar combined with a hint of salt and crunchy texture make these addicting to eat.

Cracker Roca
1 cup butter
1 cup packed brown sugar
1-2 sleeves saltine crackers
1 (12 oz) bag milk chocolate chips


Spray jelly roll pan with cooking spray. Line pan with saltine crackers in rows, overlap crackers on the edges if needed. Melt butter and brown sugar in a pan over medium heat until boiling. Boil for three minutes. Pour mixture gently over crackers. Gently spread to cover crackers thoroughly. Bake for 5 minutes at 350 degrees. Take out of oven and pour chocolate chips over the crackers. Place back in the oven for up to one minute to soften the chocolate. Take out of oven and spread chocolate chips over entire surface of crackers. Put the pan in the refrigerator until the chocolate sets. Cut or break into pieces. Store in an airtight container in the refrigerator.
Notes:
I put the pan in the freezer, not the fridge. I’m impatient like that. The toffee mixture tends to stick a little to the pan. I use a fork to pry pieces off the pan after they are cut.

 

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