The combination of sweet and sour is one of my favorites. And this recipe is one of the easiest ways you can achieve that. The saltiness comes from the saltine crackers that serves as the crust. The sweetness comes from the ice-cream and chocolate.
It might not sound like much written down but once you take your first bite you will see how incredible this dessert is.
32 saltine crackers
½ cup unsalted butter, cut into chunks
½ cup packed light brown sugar
¼ teaspoon vanilla extract
1 ⅓ cups (8 ounces) bittersweet chocolate chips
½ cup toasted sliced almonds
2 to 3 cups of vanilla ice cream, softened 5 minutes at room temperature
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two 9-inch-by-9-inch square baking pans with foil and spray with non-stick spray.
Line up 16 crackers salt-side-up in the bottom of each pan.
In a small saucepan, melt the butter and sugar over medium heat for 3 to 5 minutes until melted. Whisk to emulsify. Stir in the vanilla.
Pour half of this toffee mixture over each tray of crackers, and spread evenly to cover the crackers.
Bake for 10 to 15 minutes, until the toffee is bubbling and the edges have just started to darken.
Sprinkle the chocolate chips over the cracker toffee and let it sit for 5 minutes until melted. Spread the chocolate in an even layer, and then top with the sliced almonds.
Freeze both pans for 15 to 30 minutes until solid. Remove from the freezer and carefully peel off the foil from the bottoms.
Line one of the pans with plastic wrap, then put a sheet of the crackers in it chocolate-side-down.
Scoop the softened ice cream onto the crackers and spread it out in an even layer.
Lightly press the other toffee cracker sheet over top the ice cream layer.
Freeze for 6 to 8 hours, until solid, before cutting them into sandwiches.