Saltine Toffee
User Reviews
4.9
Saltine Toffee
Description
Saltine Toffee features a base of saltine crackers arranged in a pan, which provides a crisp and salty contrast to the sweet layers that follow. The toffee topping is made by boiling a mixture of butter and brown sugar, which creates a caramelized, sticky coating that binds the crackers. Once poured over the crackers and baked until bubbly, melted semi-sweet chocolate is spread on top to add richness and balance the sweetness. The recipe suggests sprinkling nuts or salt over the chocolate for added texture and flavor complexity.
The resulting candy is cut or broken into pieces once fully cooled, offering a combination of salty, sweet, and buttery flavors with a satisfying crunch. This treat is suitable to store at room temperature or chilled and can be frozen for longer preservation.
Careful attention is needed to bring the butter and sugar mixture to a full rolling boil before timing, ensuring proper toffee texture. Using a quality chocolate is recommended to achieve proper melting and smoothness in the topping.
Ingredients
- 48 saltine crackers
- 1 cup butter salted
- 1 cup brown sugar
- 2 cups chocolate chips semi-sweet
Instructions
- Preheat oven to 400°F.
- Line large pan with foil (11"x17").
- Combine butter and brown sugar in a saucepan and bring to a boil over medium heat. Once the mixture comes to a rolling boil, let it boil for 3 minutes without stirring.
- While the mixture is coming to a boil, place crackers in a single layer on the foil.
- Very carefully pour the toffee mixture over the crackers.
- Place the pan in the oven and bake 4-5 minutes or until the mixture is bubbly. Turn the oven off.
- Remove from the oven and rest 1 minute.
- Sprinkle the chocolate chips over the top and let sit 4-5 minutes or until chocolate is soft. Spread chocolate evenly.
- Sprinkle the top with salt, crushed pecans, almonds or sprinkles.
- Cool at room temperature 25 minutes. Refrigerate or freeze to cool completely. Break or cut into pieces.
Notes
- Bring the butter and brown sugar mixture to a full rolling boil before starting the 3-minute timer for proper texture.
- Handle the hot candy mixture carefully to avoid burns while pouring over crackers.
- If using unsalted butter, add a pinch of salt to maintain flavor balance.
- Store finished toffee in an airtight container at room temperature or refrigerated for up to two weeks; it can also be frozen for up to three months.
- Use a reputable brand of semi-sweet chocolate chips for better melting and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 215 kcal
% Daily Value*
| Calories | 215 | 11% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 21mg | 7% |
| Sodium | 133mg | 6% |
| Potassium | 109mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 244IU | 5% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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