Riot and Frolic

This week's project is Saltine Cracker Toffee from The Girl Who Ate Everything.  What isn't to love about the idea of it?  I love Heath Bars; it's a salty-sweet treat; it has four ingredients; little ladies can help make it; it's quick to make.  And look at it!

So, if you click on the recipe name above, you'll find the recipe and some really lovely pictures of the process.  The Girl Who Ate Everything writes a delicious blog with lots of good treats and foods on it.  I highly recommend you checking it out.  

Anyhoo, you get a cup each of butter and brown sugar, 2 cups of chocolate chips (I did 1 cup of chocolate and 1 cup of butterscotch chips and I swear it's the only way I didn't exactly follow the recipe) and a bunch of saltines.  You also get a three year old to help you.  I can lend you one.  

Put the saltines on a cookie sheet in a single layer.  I now can recommend that you use one of those cookie sheets with sides, like you see here.  I'll get to why later.  

Now is when I teach my lady about "rows" and she tells me "it's like a puzzle, but it's not."  She is very wise.    

Boil the brown sugar and butter for 3 minutes.  I might go longer than that next time, just to make sure the sugar is completely melted and the mixture will get nice and hard when it cools off.  

The following is my "lesson learned" in the kitchen:

If you melt chocolate chips too fast, they get… not gooey.  

To make the chocolate topping, I decided to melt the chips in a pan, since it was already dirty, instead of sprinkling them on top of the toffee and letting them melt.  'Cause that would be easier, right?  

Well, duh, the pan was very hot from the butter and sugar mixture and I dumped the chips in to melt them and they got all, dense, or something.  I really didn't know this was a thing, but guess who did?  Yes, the G.  He has magical knowledge sometimes.  

After you pour and spread the toffee goo on your saltines, you pop that in the oven for 5 or 6 minutes at 400 degrees.  It bubbles up pretty good, which is why I recommend a pan with edges.  Elsewise, you'll be checking out that "self-cleaning" feature on your oven pretty soon.  Be vewy careful taking it out of the oven.  (You were supposed to use your best Elmer Fudd voice there.  Did you?  No?  Go back and read it again!)

Hopefully you don't have to goop on your chocolate, but here's mine.  

Just because, I also sprinkled some chippies on top and let them melt.  That worked well, just so you know.  (Fascinating; the recipe as written works great!)

This morning, I was most curious to see how these bad boys were going to come out of the pan. I cracked them out fairly easily.  Once again, had I boiled the toffee a bit longer, I think they'd be crispier and would have come out a bit easier.  

They weren't exactly pretty, but a monster stopped by the kitchen and said they were delish.

In conclusion! I will definitely be making these for years to come and bringing them to all sorts of events and situations so I can lull people into a sugar coma and make them do my bidding.

GAH!  I have forgotten to post the winner's from the Pinterest Project's Flowers (Doilies) week:

Stephanie Griffith and JeDiane9, please email me your mailing addresses and you will receive your magical (not guaranteed) coasters in about a week!  riotandfrolic@gmail.com

Thanks for entering, everybody!