I was just sitting here, minding my own business, wondering what in the world I should do with the Hershey’s Cinnamon Chips I had picked up recently. Suddenly, I remembered the saltine toffee bars I had wanted to try a few weeks ago and decided I would modify the recipe.
It barely made it into the refrigerator!
Shhh… you didn’t notice the missing corner, did you? These bad boys are supposed to chill in the fridge for two hours before serving. I’m not that patient, so after checking their consistency twice (in ten minutes) in the fridge, I rearranged my overstuffed freezer to fit the pan in there for about 40-45 minutes.
When I served them, my sister-in-law said they should be called Magic Cookies.
Oh, yah. They are THAT good!
I’ve had these type of bars before and enjoyed them, but the cinnamon chips really gives it that special something!
Alright, here’s the recipe…
Cinnamon Saltine Chocolate Toffee Crunch
- Saltine Crackers
- 2 cups brown sugar
- 1 cup butter
- 12 oz bag semi-sweet chocolate chips
- 10 oz bag Hershey's Cinnamon Chips measure out 1 cup or 8 ounces
- 8 oz bag of Heath Bits o' Brickle Toffee Bits
Preheat oven to 350F.
Line an 18 x 13 sheet pan with parchment paper.
Layer Saltines (salt side down) in a single layer to cover parchment and set aside. I used about a sleeve and a half.
Over medium heat, combine brown sugar and butter in a sauce pan and stir until mixture thickens and starts to boil.
Pour mixture over Saltines and use a spatula to spread evenly over crackers, working quickly as the mixture stiffens as it cools.
Place pan in oven and bake for about 10 minutes, or until the mixture is brown and bubbly.
Remove pan from oven.
Immediately sprinkle 12 oz semi-sweet chocolate chips and 8 oz Hershey's Cinnamon Chips evenly over the crackers.
Let sit for 5 minutes, then smooth the chocolate cinnamon mixture over the crackers.
Top with 8 oz bag of Heath Bits o' Brickle Toffee Bits
Refrigerate for two hours (or freeze for 45 minutes to an hour).
Remove from refrigerator (or freezer) and break into pieces and serve.
If gifting, wrap in cello bags and tie off. Otherwise, store in an airtight container.
This recipe is for a 18 x 13 sheet pan. If you are using a smaller pan, you may want to reduce the ingredients accordingly or enjoy thicker bars.