You know what I mean? Your mom would be pretty mad at us if she knew what we were considering at 5pm on a Monday afternoon.
If you don't take my advice, however, you wouldn't be blamed. Sick to your stomach, maybe, but not blamed.
See, it's not your fault that the real name for this stuff might as well be Christmas Crack. (Although you might raise a few eyebrows, and not in a good way, if you write that down on the sign-up sheet for your office holiday party. Just saying.)
It's not your fault that this mint chocolate toffee crunch is highly addictive, and is the ultimate combination of salty and sweet and minty and Christmas-y. And that the Saltine crackers give this candy the perfect amount of crunch.
Sidenote: Who would have thought Saltines would be good for something besides curing a hungover tummy? Not this girl.
Today these were made with love and bravery for my husband's office holiday party. Bravery, because it takes a double-human dose of will power and a clothes pin on the nose to make a batch of these bad boys and not nibble as you go. Fortunately they are super quick and easy to make, so I didn't have to put myself through the buttery, chocolatey torture for too long.
These make a perfect take-along to any Christmas party, or a sassy treat to package up and share with the neighbors. And if you decide to make these just for yourself, well, Merry Christmas indeed.
Mint Chocolate Toffee Crunch
Yields many, many servings. Pace yourself.
1 - 1 1/2 sleeves Saltine crackers, salted
3/4 lb unsalted butter
1/2 c sugar
12 oz semi-sweet chocolate chips
1 c candy canes, crushed
Preheat the oven to 350 degrees F. Line a cookie sheet with foil, and spray with cooking spray. Place the Saltines, salt side down, on the tray and space evenly. It's cool if they overlap.
In a medium saucepan over high heat, melt the sugar and butter together. Bring to a rolling boil. Continue to boil for 5 minutes, stirring occasionally. The mixture should look bubbly and golden yellow.
Pour the butter mixture over the crackers, and tilt the pan so that it gets in all the nooks and crannies (I love saying that phrase. I might love typing it even more.) Bake for 10 minutes. Don't overcook!
Sprinkle the chocolate chips evenly over the crackers, and let them set for 2-3 minutes.
Using a spatula or the back of a spoon, spread the melty chocolate evenly over the crackers.
Sprinkle with the crushed candy canes, and chill in the refrigerator for 2-3 hours.
Once set, turn the toffee out of the pan, cover it with another piece of foil, and use the heel of your hand to break it apart into irregular pieces. Keep stored in the fridge until you're ready to serve!