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Community Corner

Holiday Recipe: Dazzle Them With Mystery Toffee

Here is a fun and easy holiday recipe for "Mystery Toffee" that my best friend, Kristen, was kind enough to share with me this holiday season. Do you have a favorite holiday recipe you would like to share with Patch?

The name says it all.

This recipe was certainly a "mystery" to me! I have never attempted to make any kind of "bar" cookie or toffee before Mystery Toffee, so I had no idea what to expect. Christmas cookies are my forte. I usually stick to my trusty Martha Stewart recipes, but this year I wanted to try something entirely different.

Success!

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The toffee was easy to make, as well as chocolaty, crunchy, and delicious! The saltine crackers give it such a nice crispy texture. I was apprehensive about using them for a sweet treat at first, but the butter and sugar mixture really did the trick. A piece of Mystery Toffee is so rich and tempting that I had to bag it up immediately to avoid eating too much! It's like a slice of chocolate heaven.

 

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Here is the recipe:

You will need:

Unsalted saltine crackers (about 22)

One stick butter

2/3 cup brown sugar

6-8 oz chocolate chips

6-8 oz chopped walnuts

Tin foil

 

Directions:

  1. Preheat oven to 375˚
  2. Line 9x13 pan with foil (up the sides)
  3. Line pan with about 22 unsalted saltine crackers 
  4. Add one stick of butter and 2/3 cup of packed brown sugar to a pan. Let boil for 1 minute, stir constantly. 
  5. Pour sugar and butter mixture over the crackers, covering them completely. 
  6. Bake for 7 minutes at 375˚
  7. Remove from oven. Pour about 6oz of chocolate chips over crackers, evenly. 
  8. Bake for 1 minute at 375˚
  9. Remove from oven, gently spread melted chocolate chips with the back of a spoon. 
  10. Sprinkle chopped walnuts all over the chocolate and press them in 
  11. Let sit for around 15 minutes. 
  12. Refrigerate for 1-2 hours, then lift and break them apart to enjoy!

 

I think that after tasting my finished product, I would probably change a few things for my next batch.

Next time I would use salted butter or add 1/4 tsp salt. The recipe didn't specify whether to use any salt, but I always like to add some to recipes including chocolate. I would also use pecans instead of walnuts, just because I prefer them and less people are have pecan allergies vs. walnut. I used a regular cookie sheet instead of a 9x13 pan, and it worked great. The chocolate was a little difficult to spread, but I managed to make it nice and even. I think I'll have to carry on the tradition of making Mystery Toffee every holiday for my family and friends!

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