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Saltine Toffee Recipe

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★★★★★

4.8 from 144 reviews

This Saltine Toffee recipe combines the salty crunch of saltine crackers with a rich caramel layer topped with melted chocolate and crunchy crushed crackers. The toffee is baked briefly to set the caramel, then chilled to create a perfect sweet and salty treat that’s easy to make and perfect for sharing.

Ingredients

Scale

Crackers

  • 35–40 saltine crackers
  • 5–10 saltine crackers (for crushing)

Caramel Layer

  • 1 cup unsalted butter (2 full-size sticks, cut into small pieces)
  • 1 packed cup light brown sugar

Chocolate Topping

  • 8 ounces chocolate chips (dark or semi-sweet, approximately 1 ⅓ cups)

Instructions

  1. Preheat and prepare pan: Preheat your oven to 425° Fahrenheit. Line a jelly roll pan with aluminum foil and lightly spray the foil with neutral cooking spray to prevent sticking.
  2. Arrange crackers: Place 35-40 saltine crackers, salt side down, in a single layer on top of the prepared foil-lined pan. Set aside.
  3. Melt butter: In a medium saucepan over medium heat on the stovetop, add 1 cup unsalted butter and allow it to melt completely.
  4. Add brown sugar: Once the butter starts melting, add 1 packed cup light brown sugar. Gently whisk together, then increase heat to medium-high.
  5. Boil caramel: Constantly whisk the butter-sugar mixture, bringing it to a boil. Let it boil for 2 to 3 minutes until it develops a light caramel color.
  6. Pour caramel over crackers: Remove saucepan from heat. Carefully pour the hot caramel evenly over the arranged saltine crackers, covering them completely. Distribute the caramel so it’s as even as possible.
  7. Bake caramel layer: Place the pan in the oven and bake for 3 to 5 minutes, watching closely. Remove the pan when the caramel just begins to bubble.
  8. Crush crackers: While baking, place 5-10 saltine crackers into a sealable plastic bag, seal it, and crush the crackers into small pieces—avoid crushing them into powder. Set aside.
  9. Sprinkle chocolate chips: Immediately after removing the pan from the oven, sprinkle 8 ounces of chocolate chips evenly over the hot caramel.
  10. Spread melted chocolate: Once the chocolate chips begin to melt, use a butter knife or offset spatula to spread the melted chocolate evenly over the caramel layer, covering it completely.
  11. Add crushed crackers: Sprinkle the crushed saltine cracker pieces evenly over the melted chocolate. Gently press the pieces into the chocolate to help them stick.
  12. Freeze to set: Place the pan in the freezer and chill for 15 to 20 minutes until the toffee is very cold and firm.
  13. Break into pieces: Remove the frozen toffee from the freezer and break it into pieces of your desired size using a knife or your hands.
  14. Serve: Allow the toffee pieces to come to room temperature slightly before serving for perfect texture and flavor.

Notes

  • Use a jelly roll pan or similar flat baking sheet to ensure even caramel distribution.
  • Be cautious when working with hot caramel as it can cause burns.
  • Do not overbake; caramel is done when it just begins to bubble to prevent burning.
  • Press crushed crackers firmly into the chocolate so they don’t fall off when serving.
  • Store leftover toffee in an airtight container in the refrigerator to maintain crispness.

Keywords: Saltine toffee, cracker toffee, caramel toffee, chocolate toffee, easy dessert, holiday treat, salty sweet snack

Find it online: https://servedbynora.com/saltine-toffee-recipe/