Food & Drink

Salted Rosemary Toffee Crunch

From the author: Crunchity crack. With a side of sea salt. I’ve seen versions of this recipe that use matzoh or saltine crackers as the base for the buttery toffee on top, but I love the complexity of flavor and slight sophistication that using rosemary crackers brings. I also love the look and flavor of sea salt, but you can feel free to toss other toppings over the melted chocolate layer—roasted pistachios, chopped dried apricots, or cocoa nibs would all be great choices.

Salted Rosemary Toffee Crunch

Serves 15 to 20

INGREDIENTS

2 boxes (5 ounces each) rosemary crackers (I like Carr’s or La Panzanella)
½ pound (2 sticks) unsalted butter
1 cup packed light brown sugar
1 teaspoon kosher salt
2 bags (10 to 11 ounces each) dark or bittersweet chocolate chips
1 tablespoon coarse sea salt

INSTRUCTIONS

Preheat the oven to 375°F with a rack in the center position. Line a sheet pan with aluminum foil or parchment paper.
Arrange the crackers in a single layer on the prepared pan. Don’t worry if they overlap a little bit.
Melt the butter in a small saucepan over medium-low heat. (Alternatively, microwave it in a heatproof bowl on medium power in 30-second intervals until melted). Add the brown sugar and kosher salt and whisk until dissolved and smooth. Pour evenly over the crackers.
Bake until the toffee topping is bubbly and looks sticky, about 7 minutes.
Remove the pan from the oven and sprinkle the chocolate chips in an even layer atop the crackers and toffee. Return the pan to the oven and bake until the chocolate melts, 1 minute. Remove the pan from the oven again and use a small heatproof spatula to spread the melted chocolate crackers until evenly coated. Sprinkle the sea salt on top.
Refrigerate until the toffee has cooled completely and the chocolate is firm, about 30 minutes. Break the toffee crunch into bite-size pieces and enoy!

Note: The toffee crunch will keep, in an airtight container in the refrigerator, for a few weeks.

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