One of the recipes we’re preparing for the upcoming Junior League Hollydays sampling is the Fool’s Toffee from River Road Recipes (the Baton Rouge Junior League’s series of cookbooks) Volume 4. The toffee is said to be a delicious treat after a Fall evening hayride following a trip to the corn maze or pumpkin patch. Sounds dreamy if you ask me.
But since I have no hayrides or pumpkin patch picking in my imminent future, I thought I’d give the recipe a test drive prior to Hollydays next month. And since I’m always needing additional tailgating snacks, this week seemed like the most appropriate timing. I just gave it some jazzing up by adding purple and gold sprinkles aka sanding sugar.
It’s definitely an interesting combination of ingredients and I’ll be the first to say I had my doubts when I saw saltine crackers listed in the ingredients list, but it totally works. The cracker gives a cushion to the toffee keeping it from being a super-hard-hope-you-don’t-break-a-tooth toffee. The name “Fool’s” comes from people thinking, exactly as I did, that the crackers are an ingredient mistake.
- 36 to 40 saltine crackers (1 sleeve)
- 1 1/2 sticks of butter
- 1 c. dark brown sugar
- 2 c. milk chocolate chips
- 1/2 -1 c. chopped pecans
- sanding sugar, optional
- Line a 10×17 inch baking pan with foil (I used a jelly roll pan) and coat the foil with 1/2 stick of butter. Arrange the crackers in a single layer with sides touching in the prepared pan. Combine 1 cup butter and brown sugar in a saucepan. Bring to a boil over medium heat, stirring constantly. Boil for 4 minutes, stirring constantly.
- Pour the butter mixture over the crackers. Using a wooden spoon, spread the mixture evenly over the crackers. Bake at 350 degrees for 5 minutes. Sprinkle with the chocolate chip and let stand for 2 minutes, or until the chocolate chips soften. Spread the chocolate evenly over the prepared layers using a knife or metal cake spatula. Sprinkle with the pecans and press lightly. Chill for 30 minutes or until set. Break into pieces and store in a covered container in the refrigerator.
I plan on making the Fool’s Toffee for the holidays, too with red & green sanding sugar and gifting in cute tins for neighbor gifts.
It’s so easy, takes all of 10 minutes, and besides, who doesn’t love chocolate?
PS: If you live somewhere hot like I do and plan on bringing the toffee tailgating, leave it in the ice chest until ready to serve. The outdoor humidity will leave you with a hot mess if not left chilled. Trust me. You’ll be glad you did.