Bacon & Whiskey Caramel Marshmallow Toffee

Here in the Kurtz house, we take our bacon seriously. Bacon for breakfast, bacon for lunch, bacon for dinner... bacon, bacon, bacon with a side of more bacon! But seriously, I think my husband has a slight addiction, and because he loves it so much, I decided to add a twist to my toffee recipe and incorporate some of his favorite things for a Father's Day / 4 year wedding anniversary treat! Nothing says "I love you" quite like chocolate, bacon, and whiskey, am I right?!

Ingredients

40 Saltine crackers (about one sleeve)
1 cup salted butter (don’t substitute)
1 cup brown sugar
1 12 ounce package of semi-sweet chocolate chips

1/4 cup whiskey

8 thick cut pieces of bacon

1 10 ounce package of marshmallows

Directions

Turn your oven to 400 degrees F and place your bacon in the oven, on a foil lined baking sheet, while it is still heating up. Cook your bacon for about 18 to 25 minutes or until crispy and set aside. Leave your oven on and turn down to 325 degrees F. 

While your bacon is cooking, take your largest rimmed baking tray & line it with foil. Line your crackers in rows making sure that they don't overlap. The crackers should pretty much fill up the entire baking sheet.

Next, make your caramel. Melt the butter over medium-high heat in a saucepan stirring in the brown sugar gradually. Once it starts bubbling, turn the heat to medium-low and simmer for about 3 minutes, stirring continuously or it will burn.

Once your caramel has simmered for a few minutes, pour it straight on to the crackers. You want it to be pretty runny so don't worry that it isn't thick. Try to evenly pour the caramel over the crackers, don’t worry about covering everything, it will spread in the oven.

Place your baking sheet in the oven at 325 degrees for about 8 minutes. You want the caramel to spread out nicely over the crackers. It should be bubbling before you take it out of the oven.

While your toffee is in the oven, place your marshmallows and whiskey in a medium pot and heat over medium-high heat, stirring continuously, until melted. Once melted, turn the heat down to low and set aside. 

After removing your tray from the oven, pour your chocolate chips over the crackers right away. The residual heat from the oven will melt the chocolate chips. Let it sit for 5 minutes to melt. Once melted, use a rubber spatula to spread the chocolate chips evenly over the crackers. Quickly pour the marshmallow mixture over the chocolate and spread with a rubber spatula creating a marbled effect as you go. 

Next, chop you bacon and sprinkle over the top of your toffee.

Last, place your tray in the freezer for 2 to 4 hours to fully freeze. Once you remove your toffee, flip it over and peel off the foil. It should come off in one whole piece. You might have a few left over pieces here or there, but not to worry, it's easy to peel off.

After the foil is removed, use a large, sharp knife and cut our toffee in to pieces. Any leftover pieces should be stored in the freezer. Enjoy!