Oh hi there.
We meet again. It feels a little weird to be acting normal because in the last three days I’ve become a hopeless wanderer in the land of pre-Christmas, running into things such as quick trips to the store for wrapping paper because somehow, some-how, I did not buy enough? It’s really a mystery. Add to that a failed Swedish tea ring, a sore throat sick day, and hours spent trying to track down UPS packages. WHAT IS GOING ON. And honestly, UPS, please call me. Puhleeese.
But happy times. Seriously, every time I see our tree all lit up I just get a little giddy. And when I eat handfuls of this saltine toffee, I get a lot giddy. It’s a week before Christmas and that means it’s time for us procrastinators to make some foolproof toffee. Did I mention that the toffee base is my two favorite Christmas things: Butter and Brown Sugar? And that it’s topped with melted peanut butter and chocolate and then frozen into salty sweet perfection? Okay, well, I’m telling you now.
In the name of keeping things simple, here’s a simple little visual recipe with photos of how you can make this happen in about two seconds.
Baddabing baddaboom. Chocolate Peanut Butter Saltine Toffee ready for all your Christmas parties, neighbors, coworkers, friends, and self. This, crunchy and frozen, with a glass of cold milk or hot chocolate? It’s magical stuff..
Toes = tingling.
Chocolate Peanut Butter Saltine Toffee! The most basic, delicious dessert for the holiday season. Just a few ingredients and super easy to make!
- 1 cup brown sugar
- 1 cup salted butter
- 1 sleeve Saltine crackers
- 3/4 cup peanut butter
- 1 1/2 -2 cups chocolate chips
- Cover a 9×13 baking dish with foil. Spray with nonstick cooking spray or grease with oil. Arrange the saltines in one layer in the pan, leaving a little bit of room between each cracker, and set aside. Preheat the oven to 400 degrees.
- Melt the butter and brown sugar in a small nonstick saucepan. Bring to a boil and let boil without stirring for three minutes. Pour the hot mixture over the crackers and bake for 5 minutes.
- Drop the peanut butter onto the hot cracker and toffee mixture; bake for another 1 minute to melt. Spread the peanut butter. Sprinkle with chocolate chips; bake for another 1 minute to melt. Spread the chocolate evenly and top with sprinkles.
- Freeze or chill for 1 hour or until set. Break into small pieces for serving.
One more thing!
It’s a day for sharing pictures of my family adventure to get the Christmas tree! Ya know, just for fun, to make up for a few days of Christmas mania and remind myself of why this all is worthwhile. We love the Wolcyn Tree Farm in me and Bjork’s small-town-home-town and it’s a tradition for my family to go there every year to get our tree. Partly because of the cider and cookies, but partly more because of the amazing Adie who sorta runs the place (top right, in full Christmas joy form). This year was no exception; we had a great time cutting down our own tree – me with a saw – yes. And G-ma even came along.
After being in the Philippines last year and missing out on all these little things, I am so extra thankful for the family moments this year. ♥︎
Hope you’re all having a great time Christmasing! XO