Cinco de Mayo Saltine Toffee Sweet Directions:
Preheat oven to 400°F (200°C). Line a 10x15-inch metal sheet pan with foil or parchment and lightly grease.
Arrange saltine crackers in a single tight layer covering the entire pan with minimal gaps.
In a medium saucepan over medium heat, combine butter and brown sugar and stir continuously until melted and smooth.
Bring mixture to a full boil and cook while stirring for exactly 3 minutes until thick and glossy.
Carefully pour hot mixture evenly over crackers and spread quickly with a heatproof spatula to coat all crackers.
Place pan in oven and bake for 5–7 minutes until bubbling across the entire surface and slightly darkened.
Remove from oven and immediately sprinkle chocolate chips evenly over hot surface.
Let stand for 2–3 minutes until chocolate softens from residual heat.
Spread melted chocolate into a smooth, even layer covering the entire surface.
Cool at room temperature until no longer hot, then refrigerate for 1–2 hours until fully set.
Lift from pan using foil or parchment and break into irregular pieces or cut into squares.
Store in an airtight container up to 5 days at room temperature or refrigerate if needed.
WW Points Calculation
Saltine crackers (1 sleeve / 40 crackers): 20.00
Unsalted butter (1 cup / 16 tbsp): 96.00
Light brown sugar (1 cup): 48.00
Semi-sweet chocolate chips (1 1/2 cups): 72.00
Total Recipe: 236.00
Points Information:
Total Points: 236.00
Servings: 20 pieces (1 piece per serving)
Points per serving: 11.80
Nutrition Information
Calories: 210
Fat: 13g
Protein: 2g
Carbohydrates: 24g
Sugar: 18g
Sodium: 120mg
I'm waiting for your comments! Enjoy!
