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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Peanut Butter Saltine Toffee
adapted from Grin and Bake It
  • 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
  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.



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