Chocolate Saltine Toffee
User Reviews
4.5
Chocolate Saltine Toffee
Description
The Chocolate Saltine Toffee recipe starts with a single layer of saltine crackers arranged in a foil-lined pan. A caramel mixture is made by simmering butter and brown sugar until slightly thickened and poured evenly over the crackers. This creates a sweet and buttery toffee layer with salty undertones from the crackers. After baking briefly at 350°F to set the caramel, the toffee is topped with melted chocolate chips, which solidify to provide a rich, smooth layer contrasting the crunchy base.
The crackers remain crisp under the buttery caramel, which hardens as it cools. The chocolate topping softens the flavor profile by adding a creamy texture and a bittersweet element depending on the chosen chocolate. Optional additions like nuts, seeds, graham cracker crumbs, or different chip varieties can be added to customize texture and taste.
This toffee works as a snack or dessert bar and can be stored for several days. It’s important to avoid burning the caramel to prevent bitterness, and using foil lining helps to easily remove and cut the cooled toffee for serving. Gluten-free and vegan alternatives can be made by choosing suitable crackers and butter substitutes.
Ingredients
- 30 to 40 saltine crackers I used about 32 crackers
- 1 cup butter 2 sticks, unsalted
- 1 cup brown sugar packed (I used half light and half dark because that’s what I had)
- ½ teaspoon vanilla extract
- 1 ½ to 2 cups chocolate chips I used one 12-ounce bag of TJ’s semi sweet morsels, semi-sweet
Instructions
- Preheat oven to 350F. Line a 9 x 13 pan or similar with aluminum foil and spray it very well with cooking spray. Do not try to make this without using foil; you will hate yourself.
- Place saltine crackers in a single layer on the bottom of the pan. Some recipes suggest using a jelly roll pan which may allow for a slightly bigger batch, i.e. 40 crackers, but it’s a bit too shallow for my comfort zone and didn’t want any bubble-overs.
- In a saucepan on the stovetop, combine butter and sugar and bring to a boil while stirring constantly.
- Once a boil is reached, reduce the heat and simmer, uncovered, for 3 to 5 minutes or until mixture has thickened some. Take care not that your simmer is not too fast/too high because it will be prone to bubbling over or scorching. Stir mixture frequently while it simmers to avoid bubbling over or scorching. The taste of burnt butter and sugar is awful so don’t burn it.
- After mixture has thickened a bit, remove it from the heat, wait 30 seconds, add the vanilla extract and stir.
- Pour mixture over the prepared pan with the saltine crackers.
- Bake in for 5- 7 minutes, or until toffee/liquid becomes bubbly.
- After removing the pan from the oven, let it rest for 3 to 5 minutes.
- Sprinkle on the chocolate chips and wait for 3 to 5 minutes, letting them soften and melt a bit, and then spread and smooth them into an even layer with a spatula. * (see note below)
- Let cool very well and if desired for expediting purposes, refrigerate or freeze until hardened. Break into pieces the size of your choice.
- Store in an airtight container at room temperature for up to 2 weeks or in the freezer for up to 4 months.
Notes
- You can customize this recipe by adding toppings like nuts, seeds, graham cracker crumbs, toffee bits, dried fruit, or candy bits after spreading the chocolate layer.
- For a different flavor, use a mix of chocolate chips such as butterscotch, white, or peanut butter chips, alone or combined with semi-sweet chocolate.
- To make the recipe gluten-free, select gluten-free crackers or prepare your own gluten-free saltine crackers.
- To keep it vegan, substitute butter with margarine or plant-based alternatives and use vegan-friendly crackers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 40servings
Amount Per Serving
Calories 133 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 133kcal | 7% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 12mg | 4% |
| Sodium | 32mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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