saltine cracker toffee
Have you ever craved a dessert that’s both effortlessly simple and absolutely irresistible? This saltine cracker toffee is the perfect blend of sweet,
Ingredients
- Saltine Crackers: The base of this recipe adding that signature crunch and a touch of salt to balance the sweetness. You’ll need enough to cover a standard baking sheet (approximately 40 crackers).
- Unsalted Butter: The foundation of a rich and creamy caramel layer. Unsalted butter helps you control the overall saltiness of the toffee.
- Brown Sugar: Combined with butter it transforms into a velvety caramel that’s sweet with a hint of depth. Use light or dark brown sugar depending on your flavor preference.
- Semi-Sweet Chocolate Chips: These melt to create a smooth glossy topping. You can swap them for milk or dark chocolate chips if you prefer a sweeter or more intense chocolate flavor.
- Optional Toppings: Personalize your toffee with your favorite extras—chopped nuts crushed candy canes, sprinkles, or a light dusting of flaky sea salt for added texture and flavor.
Ingredient Notes for Saltine Cracker Toffee
- No saltines? You can substitute them with graham crackers Ritz crackers, or matzo for a unique twist.
- Butter choice: Avoid margarine as it won’t create the same rich caramel consistency.
- Chocolate upgrades: Experiment with flavored chocolate chips such as mint or white chocolate, for a fun variation.
Instructions
Prepare Your Baking Sheet
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or aluminum foil for easy cleanup. Arrange the saltine crackers in a single, even layer to cover the entire sheet.
Cook the Caramel
- In a medium saucepan, melt the butter over medium heat. Add the brown sugar and stir until the mixture comes to a boil.
- Allow the caramel to boil for about 3–4 minutes without stirring.
Pour the Caramel Over Crackers
- Once the caramel is ready, carefully pour it over the saltine crackers, spreading it out evenly with a spatula. Make sure all the crackers are covered.
- Place the tray in the preheated oven and bake for 5 minutes. You’ll see the caramel bubble and become slightly thicker.
Top with Chocolate
- Remove the tray from the oven and immediately sprinkle the chocolate chips over the hot caramel. Let them sit for a minute or two, then gently spread the melted chocolate into an even layer using a spatula.
Add Your Favorite Toppings
- While the chocolate is still soft, you can top the toffee with nuts, sprinkles, or a pinch of sea salt for extra flavor and texture.
Cool and Set
- Let the toffee cool on the counter for about 30 minutes. Then, transfer it to the fridge for 1–2 hours to fully set and harden.
Break Into Pieces
- Once it’s completely set, remove the toffee from the pan and break it into pieces. The toffee should easily snap apart into irregular chunks.
Notes
Nutrition Information (Per Serving):
- Calories: 250
- Fat: 14g
- Saturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 30mg
- Sodium: 180mg
- Carbohydrates: 31g
- Fiber: 1g
- Sugar: 24g
- Protein: 2g