Some 25 years ago, we lived in the Pittsburgh PA area. I stumbled upon a Christmas bazaar and purchased one of those cookbooks. You know, the ones where all of the old ladies gather their favorite recipes. I think it was called Center Church Cooks. At this bazaar, they had all of the actual baked goods for sale with the cookbooks. So when I tasted these toffee cookies…I bought the book immediately. It was the easiest recipe ever!
Three ingredients!
No eggs. No mixer. No fancy gadgets. Just simple.
Dump.
Mix.
Heat.
Pour
Spread.
It’s a little messy at the end. Once the sugar sets, it is difficult to get a straight cut on the cookies. So I just break them. It’s so much easier.
And that’s that for another easy cookie recipe!
Oh, and it WAS Center Church Cooks! McMurray, Pennsylvania!
Toffee Cookies
Equipment
- baking tray
- spatula
- saucepan
Materials
- 1 package Saltine crackers
- 1 cup butter
- 1 cup brown sugar
- 1 12 oz. bag `milk chocolate chips
- 1 cup finely chopped nuts if desired
Instructions
- Line a cookie sheet with aluminum foil, folding over edges.
- Layer crackers on foil. Fill up the sheet, adding cracker pieces, if necessary.
- Melt butter and sugar in a saucepand and boil for 4 minutes, stirring often.
- Pour over crackers, spreading with a spoon to cover.
- Bake at 375 ° for 7 minutes.
- Remove from oven and sprinkle milk chocolate chips on top immediately.
- Allow chips to soften and spread over entire surface.
- Sprinkle with nuts while chocolate is still warm pushing into chocolate slightly.
- Allow to cool until chocolate is very firm.
- Cut into small squares.
This is still probably my favorite decadent treat. I try not to make these toffee cookies often because, well, I simply eat them all. They are irresistible. I’ve seen this recipe on Pinterest labeled as Crack Cookies. Enough said.
Enjoy!
Here are links to the previous days of 12 Days of Christmas Treats in case you missed them.
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