Tag Archives: Chocolate Chips

Bakery Miscellaneous

Aunt Dixie’s Chocolate Saltines

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Ut ohh and ohh no! More nasty winter weather on the rise! I wanted to make something quick and tasty to take mama today if I can’t get out tomorrow and my Aunt Dixie’s Chocolate Saltines were just the ticket I needed to pass GO! These sweet and salty treats have no prep, are ready in just 30 minutes, and give up an awesome moist nibble for a snow day! They were a big hit with mama and her friends at Woodland Hills and I absolutely cannot wait to enjoy several (or more) along with my book tonight.

I used both saltine crackers and a row of graham crackers today and added chopped pecans over all and dried cherries also over the graham crackers. The pecans gave an added nutty crunch and the cherries a sweet, but tart, chewy texture. The cracker crust flavored with the rich toffee mixture, made from melted butter and brown sugar. If you don’t like nuts or have no dried fruit, these are also delicious as the recipe lists in my “Missouri to Maui” cookbook. In that recipe use only saltines with the toffee middle, and plain chocolate chips over the top. I sprayed the foil lightly with cooking oil and there was no sticking at all. You freeze this after the chips melt and today mother nature supplied my front porch freezer space with a temperature out there of entirely 16 whole degrees.

If you have little helpers, they will get a kick out of placing the 40 saltines in the pan and spreading those chocolate chips as they melt, earning themselves first bite privileges maybe. A pizza cutter slices them into cracker-sized squares or just break them into pieces. Ten minutes to put them together and 20 to freeze and it’s another happy  snow day! A little sweet, a little salty. Altogether perfect!

Aunt Dixie’s Chocolate Saltines

Ingredients

40 saltine crackers
2 sticks unsalted butter
1 cup light brown sugar
8 oz. semi-sweet chocolate chips (about 1-1/3 cups)
1/2 cup chopped pecans, optional
Dried cherries or cranberries, minced, optional

Directions Preheat oven to 425. Line a large jelly roll pan with foil and place the saltines on top. In medium saucepan, melt butter and add brown sugar, bring to a boil. Gently boil for five minutes, remove from heat, and pour over crackers, spreading evenly. Place into oven and watch closely for five minutes, until the top mixture becomes bubbly. Remove from oven and sprinkle chocolate chips over crackers. When chips begin to melt, spread them over crackers with a knife. Transfer pan to freezer for 15-20 minutes or until completely chilled. Mixture will form a solid layer over crackers; take from freezer and break into pieces. Store in an airtight container. Makes approximately 20 servings or, around here, 5 really large servings, shared liberally.  =)

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Recipes - Miscellaneous

Christmas Brunch Toffee

Mamie's Toffee

Mamie’s recipe which I somehow totally missed when I was collecting recipes for the cookbook, so I am happy to share it now. Toffee Anything is a winner in my book, and this recipe combines a mixture of raw almonds, chocolate chips, and pecans with a buttery essence that just keeps your hand moving to your mouth. Mamie made several batches this year for sharing with friends as they left their annual Christmas Brunch at her home. Packed loosely in festive cellophane bags, it is a sweet way for ending a good day with good friends featuring good cheer.

1 cup raw almonds
1 cup butter, cut into 1-inch pieces
1 cup sugar
1/4 tsp. salt
1 tsp. vanilla
2 cups milk-chocolate chips
1/2 cup pecans, finely chopped

Measure and gather all ingredients. Place the almonds on a microwave-safe plate and microwave for 2 minutes on high, stirring once. Cook one more minute; then place on a foil-lined jelly roll pan in a single layer leaving space between.

Add sugar, butter, vanilla, and salt to a thick-bottomed 2-qt. sauce pan. Using a pan with a thick bottom will prevent the mixture burning. Stir mixture, melting over low heat, stirring continually.

Once melted, increase the heat to medium-high. Keep stirring (lots of stirring going on here) for 10-12 minutes or until the mixture turns a golden color similar to the color of the raw almonds. When it does, remove from heat and pour it slowly over the almonds in your prepared pan.

Allow to cool for 2 minutes; sprinkle with chocolate chips. Allow chips to soften then use wide rubber spatula to spread the chocolate over the nuts and the prepared toffee in your pan. Sprinkle with finely chopped pecans and allow to cool completely; set in fridge to finish chilling. After the toffee is completely cooled, break into pieces. Store in airtight container at room temperature.

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