Saltine Cracker Toffee
User Reviews
4.5
Saltine Cracker Toffee
Description
The recipe arranges saltine crackers in a single layer on a lined baking sheet. A caramel sauce made from unsalted butter and packed brown sugar is boiled until it reaches a deep caramel color and then poured evenly over the crackers. Baking for a short time causes the caramel to bubble and bubble, partially softening the crackers while keeping crispness.
Once out of the oven, chocolate chips are sprinkled over the caramel and allowed to melt, either resting to soften from residual heat or briefly returned to the oven or melted separately and spread. An optional topping of chopped pecans contributes texture and a hint of earthiness. The toffee cools completely to set the layers into a firm, sliceable bar.
This classic sweet treat relies on the saltiness of the crackers balanced by rich caramel and chocolate. Using either salted crackers with unsalted butter or unsalted crackers with salted butter avoids the final product becoming overly salty. The toffee stores well once cooled and is often chilled to aid setting.
Ingredients
- 40 saltine cracker salted, or enough to line your pan
- 1 cup butter unsalted
- 1 cup brown sugar packed
- 2 cups milk chocolate chips or semisweet chocolate chips
- (optional) (optional) 3/4 cup pecans chopped
Instructions
- Preheat oven to 400 degrees and line a cookie sheet with at least a 1/2 inch edge or jelly roll pan with parchment paper. Line saltine crackers in a single layer on the cookie sheet.
- In a small pot combine sugar and butter and bring to a boil. Once mixture is at a boil, continue boiling for 3 minutes. Mixture should be a deep caramel color. Immediately pour over saltines and spread to cover crackers completely.
- Bake at 400 degrees for 5 to 6 minutes. It will get all bubbly and the crackers will look like they are floating. Remove from oven and straighten any crackers that have gotten out of line. Sprinkle chocolate chips over the top and let sit a couple of minutes to melt. If your pan isn't hot enough you can even pop it back in the oven for a couple of minutes to melt them. Sometimes I melt the chocolate chips in the microwave for about 1 minute then spread it on. Spread melted chocolate and top with chopped nuts if desired. Cool completely. You can pop it in the fridge for a couple of minutes to help the chocolate set. Break into pieces and eat.
Notes
- Use either salted crackers with unsalted butter or unsalted crackers with salted butter to balance the saltiness.
- Allow the caramel to reach a deep caramel color before pouring to develop flavor.
- To melt the chocolate chips, you can let them sit on the warm caramel or briefly reheat the pan in the oven or melt separately in the microwave.
User Reviews
Overall Rating
4.5
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