Another toddler-friendly recipe from the vault.  The secret?  Saltines!  Who knew?!  (not me.)

Chocolate Hazelnut Toffee
* you can use any nut you like!  (sliced almonds and macadamias work nicely, too.)


1 stack saltine crackers (fits a standard half-sheet pan)
1 cup sugar
1 cup butter
12 oz. semi-sweet chocolate chips
1 small bag of chopped hazelnuts, toasted
sea salt, to taste


1. Pre-heat oven to 350 F.
2. Line a half-sheet or jelly roll pan with tin foil.
3. Place saltines, salt side up, on the bottom of the cookie tray.
4. Bring butter and sugar to a boil then stir for approx. 2 minutes until it becomes thick &  creamy and turns the color of caramel.
5. Pour this mixture over the saltines and spread evenly (a heat proof spatula works well here.)
6. Toast nuts in a very hot, dry cast-iron skillet (or with a bit of butter). Stir constantly until toasted and fragrant, about 2 min. Set aside.
7. Bake for approx. 12-13 minutes or until you see it beginning to brown.
8. Remove tray and sprinkle chocolate chips over the saltines and spread gently (it will appear at first like the chocolate is not melting, as you begin to spread it, the chocolate will continue to melt and spread evenly.)
9. Sprinkle with nuts and sea salt.
10.  Refrigerate for 2 hours.
11.  Break into pieces. Enjoy!