Last week I was enjoying the gorgeous, sunny, breezy, 82 degree weather in Florida. Today, I am iced in below freezing with dangerously low groceries and a rapidly developing case of cabin fever. Did I mention I live in TEXAS?
My husband went to the store last night after we made it home (after being stuck on the road 2 blocks from our house for 45 minutes because of a van and truck blocking both lanes of traffic) only to find that the aisles were completely empty. No milk of any kind- let alone the precious organic whole milk for the baby, no meat- chicken, pork, beef, you name it they were out of it, no produce- bins completely empty. He said there was one package of bread on the entire bread aisle, and it had been torn open… probably damaged in the fight he said (haha). I’ve never seen anything like this- the state of the grocery stores, or the conditions of the roads!
So to combat the ever-growing cabin fever I am in the kitchen baking up some Christmas goodies. Also doesn’t hurt that the oven warms up the house! We might not have any milk, meat, bread, or produce… but we aren’t hurting for cookies!! Priorities! I whipped up a batch of this super easy Chocolate Saltine Cracker Toffee and I could have just put it outside to set instead of in the freezer. It is also lovingly referred to as “Christmas Crack” because it’s made with crackers, but also because of how ridiculously addicting it is.
- 1 sleeve saltine crackers
- 1 cup brown sugar
- 1 cup butter
- 2 cups chocolate chips
- Sprinkles (optional)
- Combine the sugar and butter over medium heat, stirring constantly.
- Bring to a boil and allow to boil for three minutes without stirring.
- Line a cookie sheet with parchment paper and arrange the crackers into a single layer.
- Pour the hot sugar mixture over the crackers and bake for 5 minutes at 350 degrees.
- Remove from the oven and quickly sprinkle with chocolate chips.
- Place back into the oven for one minute.
- Remove and use a spatula to spread the chocolate evenly.
- Place in the freezer to set for one hour.
- Break apart and enjoy.
- Store in an airtight container at room temperature or in the fridge for 10-14 days.