First to go was decorating the house. All I have is a wreath on the door, and the kids set up little trees in their rooms.
Second was not doing gifts this year and using our holiday money for a trip. No running around trying to find the perfect gift. No waiting in line at the mall. No ordering from Amazon.
Third was finding the easiest, most delicious cookie for Julia's annual cookie swap.
Almond Chocolate Toffee Crunchies from SweetSavoryLife were just the ticket.
I had been thinking of making a bar cookie anyway, with a sugar cookie base and a chocolate and nut topping. When I saw that this recipe substituted saltines for the dough, I was definitely in.
My daughter Christina and I had fun making these. They were super easy. And they were yummy.
If you're looking for a stress-free recipe, this is it!
Almond Chocolate Toffee Crunchies Recipe
(double the recipe for 6 dozen cookies)
1 sleeve of saltine crackers
1 cup butter (2 sticks)
1 cup packed brown sugar
2 cups chocolate chips
1 cup chopped almonds, toasted (or any topping you like -- Heath Bar toffee bits, crushed candy canes, etc.)
Preheat oven to 350 degrees F.
Spray cookie sheet with non-stick spray or line it with a Silpat.
Line crackers on cookie sheet close together.
Melt butter and brown sugar in a medium pan on medium-high heat. Stirring often, heat the mixture for about 3-5 minutes until it turns into a nice caramel looking sauce.
Pour the sauce over the crackers until they are completely covered.
Bake for 15 minutes.
Remove from oven and immediately sprinkle chocolate chips over the cookie sheet. Put in oven for a couple minutes. Take them out and spread the chocolate over the toffee mixture and top with nuts.
Allow to completely cool before breaking toffee up in pieces. Enjoy!