For Saltine Toffee

1. Arrange the 24 saltines in a 4×6 grid on a parchment-lined cookie sheet and set aside.
2. Coat the top 2″ of a 2 quart glass pyrex measuring bowl (or other microwave safe bowl) with butter.
3. Add butter, sugar, salt and water to bowl- but DO NOT STIR!
4. Microwave on high 8 1/2 – 9 1/2 minutes, or until the mixture just begins to turn light brown (paper bag color). You can always quickly add an extra minute if you need to, but can’t undo burned sugar, so start with 8 1/2 minutes and proceed with caution from there.
5. Carefully pour over the saltines on the cookie sheet. (Mixture will be *VERY HOT*)
6. Sprinkle chocolate chips over hot toffee and let melt for 1-2 minutes.
7. Spread melted chips over toffee with knife and decorate with sprinkles.
8. Chill in fridge until chocolate is firm again (20-30 minutes).
9. Break up into bite-sized pieces.

For Cranberry Pistachio Toffee

1. Sprinkle 1/2 C pistachios in a 9″ circle on a cookie sheet and set aside.
2. Coat the top 2″ of a 2 quart pyrex measuring cup (or other microwave safe bowl) with butter.
3. Add butter, sugar, salt and water – but DO NOT STIR!
4. Microwave on high 8 1/2 – 9 1/2 minutes, or until the mixture just begins to turn light brown (paper bag color). You can always quickly add an extra minute if you need to, but can’t undo burned sugar.
5. Carefully pour over the pistachios on the cookie sheet. (Mixture will be *VERY HOT*) Sprinkle white chocolate chips over hot toffee and let melt for 1-2 minutes.
6. Spread melted chips over toffee with knife and sprinkle with remaining 1/2 C pistachios and 1/2 C diced cranberries..
7. Chill in fridge until firm (20-30 minutes).