Daddy requested, Mommy provided :)
On Saturday, C was sick... let's just leave it at that. So I sent hubs out to find some soda crackers because eventually she started to get hungry and I wasn't tempting fate. By Saturday evening she was back to herself silly though and I was stuck with almost a full box of crackers - that's when I decided to make some 'Cracker Crack'.
I've eaten these oodles of times over the holidays and at potlucks, but have never actually made them until now. I don't know whether it was just my technique, or maybe it was all the love I put into them, but I think mine were the best I've ever had (no, seriously).
Saltine Toffee (AKA Cracker Crack)
Adapted from Smitten Kitchen
Approx 40 Soda Crackers (about 1 1/2 sleeves), plain with salted tops
1 cup butter (I used regular, salted. If you use unsalted, add in a pinch of salt or sprinkle with sea salt)
1 cup light brown sugar, lightly packed
1/2 tsp pure vanilla extract
1 3/4 cup semi-sweet chocolate chips
1 cup toasted sliced almonds
Preheat oven to 350 (325 convection). Line an 11 x 17 rimmed baking sheet with aluminum foil and spray it liberally with non-stick spray. Line the prepared baking sheet with crackers, getting them as close as possible without overlapping. In a small saucepan, melt the butter and brown sugar together and bring to a boil over medium heat. Allow to boil for 3 minutes and then remove from heat and stir in vanilla. Immediately pour the hot mixture over the crackers, using an offset spatula to quickly spread it evenly over all. Bake for 15 minutes (if you noticing it burning, reduce heat... I didn't have to). Once you remove the bars from the oven (do this carefully, they are basically swimming in hot lava at this point), sprinkle with chocolate chips and let sit for 5 minutes. After 5 minutes, the chips should be melted and use your offset spatula again to spread the chocolate evenly over the bars. Sprinkle with toasted almonds and let set (I let cool for about half an hour, then put in the fridge for half an hour). Once set, cut or break (I wanted squares and had no problem cutting them with a sharp chef's knife) into pieces and store in an airtight container. We prefer them right out of the fridge, but they can sit at room temperature too, if it's not too warm.