Introduction

Saltine toffee is a delightfully simple treat that combines sweet, buttery caramel with a salty crunch. This easy-to-make dessert is perfect for satisfying your sweet tooth with a perfect balance of flavors and textures.

The image shows several pieces of chocolate-covered snack bars broken into triangles and rectangles. Each piece has a bottom layer of light golden brown with a crunchy texture, topped by a thick, smooth, dark brown chocolate layer that shines slightly. On top of the chocolate are small scattered crumbs of a lighter, beige color, adding a bit of texture. The pieces are placed closely together on a soft white cloth, all resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

35-40 saltine crackers
1 cup unsalted butter (2 full-size sticks, cut into small pieces)
1 packed cup light brown sugar
5-10 saltine crackers (for crushing)
8 ounces chocolate chips (dark or semi-sweet, about 1 ⅓ cups)

Instructions

Step 1: Preheat your oven to 425° Fahrenheit. Line a jelly roll pan with aluminum foil and lightly spray the foil with neutral cooking spray.
Step 2: Arrange 35-40 saltine crackers, salt-side down, in a single layer on the foil-lined pan. Set the pan aside.
Step 3: In a medium saucepan over medium heat, melt 1 cup of unsalted butter completely.
Step 4: Once the butter begins to melt, add 1 packed cup of light brown sugar. Gently whisk to combine, then increase the heat to medium-high.
Step 5: Whisk constantly as the mixture comes to a boil. Allow it to boil for 2 to 3 minutes until it develops a light caramel color.
Step 6: Remove the saucepan from heat and carefully pour the caramel over the arranged saltine crackers, covering them as evenly as possible.
Step 7: Place the pan in the oven and bake the caramel-covered crackers for 3 to 5 minutes. Watch closely as the caramel starts to bubble.
Step 8: While baking, place 5-10 saltine crackers in a sealable plastic bag and crush them into small pieces, avoiding powder. Set aside.
Step 9: Once the caramel begins to bubble, remove the pan from the oven immediately.
Step 10: Sprinkle 8 ounces of chocolate chips evenly over the hot caramel. When the chips start to melt, spread the chocolate smoothly over the caramel layer with a butter knife or offset spatula.
Step 11: Let the chocolate set slightly, then sprinkle the crushed saltine pieces evenly over the top. Gently press them into the chocolate to help them stick.
Step 12: Place the pan in the freezer for 15 to 20 minutes until the toffee is very cold and firm.
Step 13: Remove the toffee from the freezer and break it into pieces of your desired size using a knife or by hand.
Step 14: Allow the toffee pieces to come to room temperature before serving.

Tips & Variations

Use semi-sweet or dark chocolate based on your preference for sweetness.
For a festive touch, sprinkle sea salt or chopped nuts over the chocolate before freezing.
Try substituting the saltines with whole wheat crackers for a nuttier flavor.

Storage

Store leftover saltine toffee in an airtight container at room temperature for up to one week. For longer storage, keep it in the refrigerator for up to two weeks. To refresh crispiness, let refrigerated toffee come to room temperature before serving. Avoid microwaving to prevent melting the chocolate layer.

How to Serve

The image shows many triangular pieces of a dessert spread out closely on a white marbled surface. Each piece has two visible layers: a lighter brown base that looks crunchy and a thick, smooth dark chocolate layer on top. The chocolate layer has a slightly shiny texture with some small cracks and is sprinkled with tiny light-colored crumbs scattered evenly across the surface. The pieces overlap slightly and vary in size, giving a casual, homemade look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cracker?

Yes, while saltine crackers are traditional, you can experiment with other lightly salted crackers. Keep in mind the texture and saltiness will affect the final flavor.

How do I know when the caramel is ready?

The caramel is ready when it boils for 2 to 3 minutes and turns a light caramel color. Watching the color and consistency carefully will help avoid burning.