Fake Ginger

Peanut Butter Saltine Toffee

Welp guys, sorry I haven’t been posting Christmas cookies and treats like I’m supposed to be doing.

I’m the worst.

I wish I could be one of those bloggers who had hundreds of posts lined up and ready to be published. Nope, I have exactly none. I pretend it’s because I like to live in the moment and blog about what my heart wants me to. But let’s be real, I’m just a horrible procrastinator. Like I said, I am the worst.

So yeah, my husband came home a couple weeks ago. On Thanksgiving, actually. It’s quite a different experience this time around. Last time he returned from Afghanistan  – because of how the war was going and probably because it was his first deployment – things were just bad. Just really, really bad. 

This time, it’s been really easy. It kind of just seems like he’s been gone for a week instead of 9 months. Whereas last time, it took us about 7 months to get to a good place. It’s crazy different and I’m very grateful for it. 

But I’m finally here with a Christmas treat! I’ve been meaning to make Saltine Toffee for years and years but I always run out of time and energy – finally managed to get it done this year! And I added peanut butter because why not? And peanut butter M&Ms because… duh.

It’s delicious. And I hate Saltines with a fiery passion. But the sugar mixture and then the peanut butter and then the chocolate… it’s just sweet and salty and I love it. 

I do have more Christmas-y recipes coming. Hopefully.I’ve had several cookie fails lately so we’ll see. I’ve got a drink coming for sure. Don’t even worry about that.

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Print
Peanut Butter Saltine Toffee
adapted from Grin and Bake It
Ingredients
  • 1/4 pound one sleeve salted Saltine crackers
  • 1 cup light brown sugar
  • 1 cup butter
  • 1/2 cup peanut butter
  • 1 12-ounce bag semisweet chocolate chips
  • 1/2 cup holiday-colored peanut butter M&Ms coarsely chopped
Instructions
  1. Preheat oven to 400F. Line a large, rimmed cookie sheet with parchment.
  2. Lay the Saltine crackers down in a single layer on the parchment paper.
  3. Put the brown sugar and the butter in a small saucepan. Melt the butter and bring to a good boil. Boil for 3 minutes without stirring.
  4. Pour the mixture over the crackers. Put in oven for 5 minutes.
  5. Remove from oven and dollop spoonfuls of peanut butter over the crackers. Return to oven for 1 minute. Remove and spread the peanut butter all over the crackers. Top with the semisweet chocolate chips and return to oven for 1 minute. Remove and use a spatula to spread the chocolate all over the top. Top with the chopped M&Ms.
  6. Let set completely (I let mine sit overnight) before breaking apart.

Reader Interactions

Comments

  1. Jocelyn @Inside BruCrew Life says

    There is nothing wrong with blogging in the moment what your heart (and stomach) desire. It’s the story of my life. I always wished I was one of those plan ahead bloggers, but that’s just not me. And this toffee? I am absolutely loving the peanut butter layer inside there. Now I want to run to the kitchen and make toffee instead of catching up on the blogging I should have done yesterday :-)

    Reply

  2. Carolyn says

    Love this! Seriously taking it to a whole new level. And I am so very glad to hear things are better this time when your husband came home. I can only imagine how much the war affected him last time and in turn affected you and your relationship. Take your time and enjoy being together. The blog will always be there!

    Reply

  8. [email protected] says

    I actually love saltine crackers SO much! So toffee with em and lots of peanut butter sounds absolutely perfect. And I love how easy and quick that ingredient list is! Also I love that cute container you have holding them all!

    Reply

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