Crunchy, sweet and salty – three wonderful adjectives.
One of the easiest recipes out there is ‘Saltine Cracker Toffee’ (chocolate, caramel crackers). I remember enjoying the treat when I used to be able to eat Premium Plus crackers, but until recently I wasn’t able to find a gluten free cracker that lived up to the salty, buttery crunch of saltines. Until I was introduced to Glutino Original Table Crackers, sent to me for review. Although not as salty as the traditional Premium Plus, they are three times the size and offer the perfect crunch (with no crunchy seeds or grains that many gluten free crackers contain).
One of my favourite toppings for Glutino Table Crackers – which may sound awful (but isn’t) – is to spread the crackers with a thin layer of butter and top it off with Marmite (known as Vegemite in Australia). For many North Americans, Marmite is not a common jar found in the pantry, nor is it commonly enjoyed. My mom, sister and I love this stuff though! It’s super salty and simply tastes like yeast, mmmm. At least give it a try if you haven’t already, you may really love it.
What is your favourite topping for crackers? Other than cheese?
The below gluten free ‘Chocolate Toffee Pretzel Crackers’ (aka addictive) recipe is the easiest dessert to whip up and a great gift to take as a hostess gift. Break it up, stick it in a large mason jar and tie with a bow!
Chocolate Toffee Pretzel Crackers (Gluten Free)
1 package of Glutino Table Crackers
2 sticks of butter
1 cup brown sugar
1 8 oz package of milk chocolate chips
2 cups Glutino Pretzel Sticks
Preheat the oven to 400 degrees F.
Line a cookie sheet with aluminum foil and spray with nonstick spray.
Arrange the Glutino Table Crackers in a single layer along the pan.
Place 2 cups Glutino Pretzel Sticks in a large bowl and use a wooden spoon to crunch into small pieces.
In a small pot, melt together the butter and brown sugar. Bring to a boil and stir until the colour becomes a golden caramel. Remove from the heat and pour over the crackers – covering evenly.
Stick the sheet into the oven and bake for 6-8 minutes until the sugar, butter mixture becomes bubbly (ensure to watch carefully). Once bubbly, remove from the oven and spread the chocolate chips evenly over the crackers – use a knife to smooth out the chunks. While the chocolate is still warm, crumble the pretzels over top.
Transfer the sheet to the freezer for around 20 minutes until completely chilled. The chocolate, cracker sheet will now be formed. Simply break off pieces and enjoy!
I warn you though, it’s highly addictive! It’s best to keep in the fridge to ensure the chocolate doesn’t get too soft…the crunchier the better.