Saltine Toffee Fudge aka Christmas Crack Fudge
 
 
Yield: 32 to 64 pieces depending on how small you cut them
Ingredients
  • 25 saltines (a little less than 1 full sleeve)
  • 1 ounce Baker's unsweetened baking chocolate
  • 2 tablespoons unsalted butter
  • One 12-ounce bag semi-sweet chocolate chips
  • 1 14-ounce can Eagle Brand sweetened condensed milk
  • 1 teaspoon vanilla extract
  • ½ cup toffee bits, plus more for topping
Directions
  1. Line an 8" x 8" pan with wax paper with some overhang so it’s easy to pull the fudge out of the pan. It is easier if you crunch up the wax paper in your hands then smooth out into the pan. Layer 16 saltines on the bottom. They will be overlapped a little.
  2. Melt the butter and unsweetened chocolate in a medium nonstick pan over low heat, stirring regularly with a heatproof spatula to make sure the chocolate doesn’t burn.
  3. Pour in the sweetened condensed milk and stir to combine. Let the mixture get a little warm then pour in half the bag of chocolate chips. Stir to help melt. Once partially melted add the rest of the bag of chocolate chips and stir until fully melted, being sure to scrape the bottom as you stir. Stir in the vanilla extract and remove from the heat. Add the toffee bits and stir to combine.
  4. Pour half the chocolate mixture into the prepared pan onto the saltine layer and smooth the top with the spatula. Make a new layer of 9 saltines then pour over the remaining half of the chocolate mixture, smoothing the top. Top with additional toffee bits. Refrigerate until the fudge is set; I usually let mine set overnight. Carefully pull the fudge out of the pan using the wax paper overhang, place on a large cutting board and cut into bite size squares with a clean, sharp knife. I usually cut mine into quarters and then cut each quarter into 16 pieces to get 64 pieces. Best eaten straight from the fridge.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2018/12/07/saltine-toffee-fudge-aka-christmas-crack-fudge/