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Guest post on Mom It Forward - Toffee Crackers

As some of you know I had a recipe featured on Mom It Forward yesterday!  How exciting!!  I made the Toffee Crackers that have been floating around the internet for the past month.

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A few of you have emailed me and asked a few questions about a few things.  Since some of the questions were the same I wanted to share the answers here as well in case there was anyone else wondering the same thing.  I also wanted to show you some extra pics of the process.



Q1: What kind of cracker did you use?
A1: Well, I actually used two different crackers and a cereal.  I wanted to see what one I preferred and if the same process would work on cereal.  I used regular saltines, Ritz and Rice Chex.  
I preferred the regular saltines over everything else.  
I liked the Ritz but they did not enhance the flavor like the saltines did.  They just kind of blended in and did not hold their own flavor. 
The rice Chex were OK.  I did not use very many and they tasted just a bit bland.  To make the Chex work you would need to cut back how much toffee you use or use more Chex.  I would also melt the chocolate chips and drizzle on top rather than melting the chocolate directly on the hot cereal/toffee next time.


 Q2: Can you over boil the toffee?
A2: Yes, yes you can.  And it is not pretty.  Really, it only needs to boil for the 3 minutes.


Q3: This was really hard to "break" is there another way to "break" it?
A3: I like using a pizza cutter.  You won't get straight lines but it does help break it up.


If you have any other questions feel free to leave a comment or contact me.

Enjoy!

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