Saltine Cracker Toffee
User Reviews
4.9
24 reviews
Excellent
Saltine Cracker Toffee
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Festive Saltine Cracker Toffee is the perfect sweet-salty treat! Calling for just four ingredients and whatever toppings you see fit, this easy cracker toffee recipe is perfect for sharing.
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Ingredients
- 1 ½ leeves saltine crackers 158g
- 1 ¼ cups unsalted butter 280g
- 1 cup light brown sugar lightly packed (155g)
- 12 oz. bittersweet chocolate chips
Topping Ideas
- 1 cup Chopped Pecans
- ½ cup colorful sprinkles
- ½ cup Andes Peppermint Crunch Baking Chips
Instructions
- Preheat oven to 350°F. Butter an 11” x 16” rimmed sheet pan. (You can use the empty butter packages from the butter in this recipe. You may also spritz it with your favorite baking spray.)
- Arrange the crackers in an even layer on the bottom of the prepared sheet pan.
- Measure the butter and brown sugar into a sauce pan. Heat over medium-high heat, and bring to a boil. Boil for 2-3 minutes while whisking constantly.
- Pour the hot brown sugar mixture over the crackers. Try to pour it into an even layer so every cracker has some of this on it.
- Bake the crackers in the preheated oven for 5 minutes.
- Once done, remove the crackers from the oven. (Careful, they’re HOT!)
- Sprinkle the chocolate chips in an even layer on top of the hot crackers.
- Let the hot crackers melt the chocolate, then spread with an offset spatula into an even layer.
- Top with your favorite toppings — I’ve used three separate toppings with chopped pecans, red and green sprinkles and Peppermint Crunch.
- Let cool completely until solid in the refrigerator or the freezer. (This will take 1-2 hours.)
- Once solidified, cut into pieces, and enjoy.
Notes
- This original recipe is from Jill at The Carefree Kitchen. I modified it very slightly.
- How to store leftovers: Store in an airtight container in the refrigerator for up to two weeks!
- How to freeze leftovers: If you want to make a batch of this goodness and freeze it for later, that’s awesome. Simply wrap the cracker toffee well in plastic wrap, then place it in a freezer-safe airtight container and freeze for up to a month.
- Want to make a substitution? Here’s what I recommend:
- •Chocolate: Jill’s original recipe uses milk chocolate chips, and she suggests in her post that you can use dark chocolate, white chocolate, peanut butter, butterscotch or any other type that you like. I used semisweet chocolate here.•Toppings: Jill suggests using pecans, walnuts and almonds because those are her family’s favorite. I used pecans, but I also made two additional sections of my baking sheet and added confetti sprinkles and peppermint crunch for some Christmas festiveness.•Crackers: Substitute the same amount of Ritz crackers or Graham crackers to make this recipe for a slightly different flavor!
Nutrition Information
Show Details
Serving
1 serving
Calories
269kcal
(13%)
Carbohydrates
16g
(5%)
Protein
3g
(6%)
Fat
22g
(34%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
10g
Cholesterol
26mg
(9%)
Sodium
21mg
(1%)
Fiber
3g
(12%)
Sugar
10g
(20%)
Nutrition Facts
Serving: 24servings
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 269kcal | 13% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 22g | 34% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 10g | 59% |
| Cholesterol | 26mg | 9% |
| Sodium | 21mg | 1% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
24 reviews
Excellent
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