Spiced Butter Rum Toffee Crackers

Every December, I make Toffee Crackers. Usually I will tweak the recipe to get a new concoction. This year, it was adding rum (yes, rum! I took a cue from Captain Jack Sparrow) and spices. I have also noticed a trend recently in the land of the sweets: chocolate and salt. So, guess what?! I sprinkled some of the top with salt! (You'll see in the toppings part of this recipe).

Ingredients

1 C butter/margarine (I used Imperial Margarine)

1 C light brown sugar

1 pinch ground cloves

1 pinch ground ginger

1/2 tsp. ground nutmeg

1/2 tsp. ground cinnamon

1 tsp. rum (spiced or gold)

1 tsp. pure vanilla extract

saltines (about 1 1/4 sleeves)

1 bag semi-sweet chocolate chips

chopped pecans (optional)

sea salt (optional)

any other delectable topping you would like to put on top of the chocolate :)

1. Pre-heat oven to 350 degrees F.

2. Line a baking sheet with cooking spray, and line with saltine crackers.

3. Slowly melt butter/margarine in a small sauce pot over medium heat.

4. Add brown sugar, ground clove, ground ginger, ground nutmeg, and ground cinnamon.

5. Stir, and bring to a boil. 

6. Add 1 tsp. rum and 1 tsp. vanilla extract. Allow the rum to cook through a bit (about 2 minutes).

7. Pour toffee mixture over the crackers, and spread liquid throughout the entire baking pan. Make sure all crackers are soaked/covered. Bake in the oven for 5 minutes.

8. Place baking sheet on a cooling rack, and re-organize any crackers that may have moved. 

9. Sprinkle with chocolate chips. Allow the chips to heat through, and then spread the melted chocolate to cover the entire sheet.

10. Top with toppings of choice (optional).

(Picture on Right: Half only chocolate, middle with pecans, and right with sea salt)

11. Allow to cool, until toffee is set. (Either in a cool, dry place or in the refrigerator).

12. Cut into squares, and enjoy:)

These can be made the traditional way, with only vanilla extract (no rum or spices).

What do you want to top yours with?

xoxo,

Colleen