3 Versions of Ghetto Toffee
Recipes from The Cutting Edge of Ordinary   Be creative!

Ghetto Toffee
Recipe from Peabody’s Concoctions
1 cup butter (2 sticks)
1 cup packed brown sugar
12 ounces chocolate chips
6 ounces toffee chips

Line a cookie sheet with foil (this is a must!). Bring the butter and the brown sugar to a boil in a saucepan and simmer it for about 5 minutes. Put a layer of crackers on the cookie sheet, close together. Pout the brown sugar mixture over the crackers and bake for about 6 – 10 minutes (I do the 10) at 350. Remove and immediately pour the chocolate chips over the crackers, evenly distributing them. The recipe will tell you to spread immediately…I don’t. I let it sit for about 30 seconds, then with the back of a spatula I move the chocolate chips
just a little bit. I wait another 30 seconds and repeat. I start to slowly move the chocolate around, being careful not to move the crackers. I let it sit for another 30 seconds and at this point it pretty much spreads like frosting. Then I top off with toffee bits. You can top with whatever you like. I have done dark chocolate, candy cane bits, white chocolate with dried cherries, rocky road, M&M’s….just about any combo you can think of.

Rumstick Crunch
1 sleeve saltines
1 cup sugar
1 ¾ sticks butter
12 oz chocolate chips
Chopped pecans or walnuts
 
Cover large sheet pan with foil. Place crackers in single layer in pan and set aside. In a small saucepan melt butter, add sugar and cook until thick and bubbly. Pour mixture evenly over crackers and bake at 350 degrees for 13 minutes. Remove from oven and sprinkle with chocolate chips. When chips are slightly melted smooth with spatula to cover crackers. (You may return them to the oven for a minute or two to melt). Sprinkle with chopped pecans or walnuts. When cool left foil and break into pieces.

 
Chocolate Praline Toffee Crisps
Recipe from Pampered Chef
12 whole graham crackers
1 cup packed brown sugar
1 cup unsalted butter (2 sticks) do not substitute
1 tablespoon vanilla
2 ½ cups coarsely chopped pecans
¼ cup semi-sweet chocolate chips
¼ cup white chocolate chips
 
Preheat the oven to 350. Arrange the crackers side by side in a single layer in a large cookie sheet covered in foil. Combine the brown sugar, butter and vanilla in a saucepan and bring to a boil over medium heat, stirring occasionally. Boil the sugar mixture for 4 minutes, stirring constantly. (If you are using a candy thermometer the temperature should reach 244 F).
 
Remove from the heat and stir in pecans. Immediately pour sugar mixture over crackers and spread evenly. Bake 10 – 14 minutes or until sugar mixture is bubbly and pecans are lightly roasted. Remove pan from the oven to rack to cool completely.
 
Place the chocolate chips in a microwave bowl on high for 30 – 60 seconds to melt. Stir after each 20 second interval until they are smooth. Place in a small zip lock bag. Trim corner to allow chocolate to flow through. Drizzle over the crackers. Repeat with the white chocolate. Let stand until firm.
 
Break into squares or triangles. Store in a tightly covered container between layers of wax paper or parchment.