The Tuscan shortbread is always a winner, and so is the saltine toffee. I've had requests for recipes for the latter two, so here they are.
Saltine Toffee
Everyone who tastes these thinks they are divine. I have to agree.
At least one sleeve saltines
1 cup (2 sticks) butter
1 cup dark brown sugar
2 cups (1 12-oz bag) semi-sweet chocolate chips
3/4 chopped nuts (optional -- I never use them)
more butter for greasing the pan
Preheat oven to 400 degrees. Butter well a jellyroll pan (cookie sheet with sides) and then line with the saltines in a single layer, breaking pieces to fit if needed. Set aside.
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Combine butter and brown sugar in a saucepan and melt over medium heat, stirring constantly. Bring to a boil and boil for three minutes, stirring constantly.
![](http://4.bp.blogspot.com/_3cS_0gLuyrE/SzKNhUxyLaI/AAAAAAAAAIY/WXkGH5TGUgI/s320/caramel.jpg)
Immediately pour over saltines and and spread to cover as best you can. there may be a few at the edges that remain uncovered. Bake for five minutes. Remove from oven and immediately sprinkle chocolate chips over top. Let sit for five minutes.
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Spread melted chocolate over all the crackers and then sprinkle with nuts, if using. Cool completely. I often pop them in the fridge to speed up the cooling process.
![](http://3.bp.blogspot.com/_3cS_0gLuyrE/SzKNEGq61dI/AAAAAAAAAIA/OcdwiIAiWK8/s320/done.jpg)
Break into pieces. A pizza cutter helps immensely. Whatever you do, remember to hide some of this stuff in your pantry. After one bite, you're going to crave it.
Tuscan Shortbread
Not your run-of-the-mill shortbread, these scrumptious bars are fantastic with a cup of tea. Frankly, they're fabulous any way you eat them.
1/4 cup pine nuts
1/2 cup (1 stick) unsalted butter
1/2 cup confectioners' sugar
1 T chopped fresh rosemary or 2 t dried (I've used both successfully, but prefer fresh)
1 cup all-purpose flour
Preheat oven to 350 degrees. Spread pine nuts on a cookie sheet and toast in preheated oven til they are a bit darker and fragrant, about five minutes. Take care not to burn them! Remove from oven and pour onto a plate.
In a medium saucepan, melt butter over medium heat. remove from heat and stir in confectioners' sugar, rosemary, and pine nuts. Then stir in flour to make a stiff dough.
Pat into an ungreased 8-inch square pan, making sure the dough is even. Bake until golden and firm at edges, about 20 minutes. Remove from oven and cut with a sharp knife into 16 squares. Let cool in pan at least 10 minutes before removing with a small spatula.
The bars can be stored tightly covered for five days, but I highly doubt they'll last that long. You can also freeze them for future use.
What a blessing! I have this Sam's club sized box of saltines. And now I know exactly what to do with them!
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