A Year-Round Guide to Franklin and Nantahala

Yield: 2 dozen pieces. 24 saltine crackers 1 cup butter 1 cup firmly-packed light brown sugar 12 ounces milk chocolate morsels ½ cup pecans or walnuts, chopped Preheat the oven

Rosemary and Goat Cheese Strata

Yield: 2 dozen pieces. 24 saltine crackers 1 cup butter 1 cup firmly-packed light brown sugar 12 ounces milk chocolate morsels ½ cup pecans or walnuts, chopped Preheat the oven

Saltine Cracker Toffee

saltine cracker toffee

Yield: 2 dozen pieces.

24 saltine crackers
1 cup butter
1 cup firmly-packed light brown sugar
12 ounces milk chocolate morsels
½ cup pecans or walnuts, chopped

Preheat the oven to 325°. Line the bottom of a 9 x 13-inch baking pan with aluminum foil. Mist the foil with nonstick cooking spray.

Arrange the crackers in a single layer on the pan.

In a microwave-safe glass bowl, microwave the butter and brown sugar on HIGH for 3 to 4 minutes, or until sugar melts, stirring occasionally. Pour the hot butter mixture over the crackers.

Bake 15 minutes, or until bubbly. Remove the pan from the oven, sprinkle the chocolate morsels evenly on top, and let stand until melted, one to two minutes. Spread the melted chocolate over the surface. Sprinkle evenly with nuts.

Cover and chill at least two hours. Break into pieces. Store refrigerated in an airtight container.

Hint: You can double or triple this recipe to fill a rimmed baking sheet. 

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This story was published on Dec 22, 2015

Our State Staff

Since 1933, Our State has shared stories about North Carolina with readers both in state and around the world. We celebrate the people and places that make this state great. From the mountains to the coast, we feature North Carolina travel, history, food, and beautiful scenic photography.