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My review
Ghirardelli® Chocolate Saltine Toffee
Ghirardelli
"Transform saltine crackers into crunchy toffee by topping with homemade caramel, bittersweet chocolate, and sliced almonds. Enjoy the multi-layered texture and a symphony of sweet and savory."
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Ingredients
30 m servings 729 calsOriginal recipe yields 10 servings (2 1/2 pounds)
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Directions
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Prep
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Ready In
- In a half sheet pan lined with parchment paper, lay out saltine crackers, salt side down, in a single layer. Set aside.
- In a medium-size sauce pot, combine sugar, butter and corn syrup. Place over medium heat until butter melts, stirring continuously. Increase to high heat and cook until mixture registers 350 degrees F on a candy thermometer, stirring occasionally. Remove from heat and carefully pour mixture over saltines, spreading evenly.
- Let sit a few minutes and then sprinkle chocolate over toffee. Once chocolate melts, spread in an even layer over toffee. Sprinkle sliced almonds on top. Freeze until chocolate sets. Once the chocolate is set, break into pieces.
Nutrition Facts
Per Serving: 729 calories; 51.7 g fat; 66.1 g carbohydrates; 5.9 g protein; 98 mg cholesterol; 200 mg sodium. Full nutrition
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Reviews
Read all reviews 2328 Ratings
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Most helpful positive review
1/14/2010
I make this but I do it alittle easier.. I melt the butter in the microwave and when fully melted I add that to my sugar (don't even use corn syurp), stir till well mixed than I pour that mixtur...
Most helpful critical review
12/21/2010
First, I was watching the candy thermometer inch up to 300 degrees where it indicates hard candy, and I could smell the pan burning. Bottom of my pan was scorched black. Poured over saltines b...
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1/14/2010
I make this but I do it alittle easier.. I melt the butter in the microwave and when fully melted I add that to my sugar (don't even use corn syurp), stir till well mixed than I pour that mixtur...
11/14/2009
Oh my goodness! I made this in my parents kitchen just messing around, but it was gone FAST. AND they were breaking off pieces before it was even cooled and coming back for more. Very easy, t...
12/18/2010
This recipe is phenomenal. I've made toffee without the saltines and there is something about those crackers that makes them go faster then my "regular" toffee. I do them in batches using 35 s...
8/23/2010
These are sooo good! The toffee prep was a snap and this came together quick and easy. The Ghirardelli Chips put it over the top (I used closer to 8 oz.) These will be added to our holiday sweet...
1/10/2011
I made this at Christmas time as gifts, and I ended up eating most of it myself...
12/20/2010
This turned out really good and it was so easy I followed the suggestion to melt the butter/sugar and then the chocolate in the microwave. So much easier. It definately needed more chocolate th...
12/12/2010
YUM! This tastes like my fav toffee candy bar. I followed the recipe exactly. It really does take the 20 min cook time for the toffee (for some reason I thought it would reach temp sooner;nope :...
12/21/2010
First, I was watching the candy thermometer inch up to 300 degrees where it indicates hard candy, and I could smell the pan burning. Bottom of my pan was scorched black. Poured over saltines b...