Saltine Toffee and The Secret Recipe Club

It's that time once again! The most anticipated day of the month: Reveal Day on The Secret Recipe Club!  Click on over HERE to learn more about the Secret Recipe Club.

My assigned blog this month was Fat Girl Trapped In A Skinny Body.  I was vaguely familiar with at least the title of this blog from the blog hops and Pinterest.  It's a real shame I waited so long to finally spend some time checking it out for myself.  If you don't already, you will soon love Julia!  Her recipes are fabulous and her personality is quite endearing.  If we met on the playground, I'm pretty confident we'd laugh ourselves silly and then walk away as new friends. 

This Saltine Toffee was actually under her Christmas Baking index.  But I figured it was ok for me to make it in February since I didn't technically do any Christmas baking this past year.  I've seen this kind of recipe a few times and everyone always has such wonderful things to say about it. 

Two sticks of butter, y'all :)

So easy and so good! A dangerous combo! I wish I had thought to cut the recipe in half because I ate and ate until I felt sick. Haha!

Saltine Toffee
Recipe from Fat Girl Trapped in a Skinny Body

about 40 saltines (enough to cover the bottom of large cookie sheet)
1 cup butter (2 sticks)
1 cup brown sugar
2 cups chocolate chips
1 cup chopped almonds (slivered or sliced work too)

Directions
Preheat the oven to 400 degrees.
Line a large cookie sheet with tinfoil and spray with non stick spray. Lay the saltines, in a single layer, on the cookie sheet, completely covering the bottom. Set aside.
In a saucepan, melt the butter and brown sugar. Once it reaches a boil, let it boil for 3 minutes. Remove it from the heat and immediately pour over the saltines.
Spread evenly with a spatula and bake for 6 minutes. Bake until the entire cookie sheet is bubbling. Remove from the oven and immediately pour the chocolate chips over the hot toffee.
Let the chocolate chips sit for 5 minutes (this melts them) then spread with a rubber spatula.
*The toffee might kinda spread a little with the chocolate, that’s ok. Just do your best to spread the chocolate over the entire surface. Use more chocolate if you want too :)
Sprinkle with chopped almonds and put it in the fridge to speed up the cooling time.
Remove once it is completely cooled and the chocolate is hard. Peel away the tinfoil and break into pieces.