Monday, January 6, 2014

Saltine Toffee with Bacon

It's January, my birthday month, hooray!

It's also bandwagon diet month but I don't care, I'm posting my brilliant holiday baking revelation because I'm wild and cra-zay like that!

It all began one Sunday while I was busy in the kitchen. First I made bacon wrapped asparagus for eating during the football game(s), followed by Saltine Toffee with peppermint bits (on one half) and walnuts (on the other).

Do you see what I see? Okay so I can neither stop with the Christmas baking nor Christmas music!

Saltine toffee + bacon = magic! I realize, after doing a quick google search, that I didn't invent the brilliance that is this combination but the idea came straight to my brain from Saint Nicholas and/or Baby Jesus himself.

Saltine Toffee with Bacon

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3 strips of cooked bacon + topping for the other half of the pan (candy, nuts, or more bacon)
1 cup of brown sugar
1 cup of butter
saltine crackers, enough to cover your pan (48 or so)
2 cups of chocolate chips

Random side note - we just got this adorable little guy to keep brown sugar soft. He's cute and handy, the way all men should be *wink*!

Preheat oven to 400 degrees F. Line a rimmed baking sheet with saltine crackers.

In a saucepan, melt butter and brown sugar together.

Stir often, until the mixture comes to a boil.

Pour the butter/brown sugar mixture over the crackers as evenly and equally as possible. The pan is now HOT, so be careful. 

Place the pan into the oven for 5 minutes, until things get bubbly and golden brown. The crackers will be dancing in harmony!

Pour chocolate chips over the crackers and give them five more minutes to melt before spreading the chocolate over all.

In hindsight, I realize a bigger spatula would be helpful! This is also the extent of my artistic abilities/what all paintings I've ever made look like.

Lovely blanket of chocolate.

Finally, top with bacon and/or your other lovely little treats and allow the whole thing to cool before cutting.

Bacon - sweet, sweet bacon! You have never failed me.

As you can see, I did half bacon and half peppermint pieces. These were taken to a Christmas party where we only knew the hosts. As you'd probably guess, we made friends fast thanks to these treats.

Verbally, everyone said something along the lines of "intriguing" before grabbing their first savory-sweet bite of brilliance. 

Visually, this.

Need I say more?

Yes of course! Screw the peppermint and all toppings that aren't salted pork deliciousness. These treats actually have nothing to do with the holidays in any way, shape, or form now that the peppermint is gone so enjoy them all year round!


  1. I think this is BRILLIANT and it looks delish!

  2. Brookie - I knew you'd approve :) Enjoy your day today, I hope you get chocolate AND bacon, and DP of course.


  3. do you NOT have to line this pan w/ foil or parchment? It comes off easily?

  4. I didn't, although I have kickass pans from Williams Sonoma. You can line with parchment or foil or spray non stick or use oil or butter. The whole mixture solidifies pretty nicely!