Saltine Cracker Toffee

Saltine Cracker Toffee

Saltine Cracker Toffee is an easy candy (or is it a cookie?) made with saltine crackers, chocolate and toasted nuts similar to a traditional toffee or bark recipe. 

I must be the last person on earth to blog about these cookies/candies.  I thought I had done so but when I was trying to find the recipe it wasn't on my blog. 😲 I did have the recipe in my files, the recipe I always use, but I guess I'd only thought about making these the last few times I wanted some, ha, ha.  

I don't know what to call these.  A candy?  A cookie?  The chocolate and toffee are definitely candy but the cracker is definitely not a cookie.  But when you put them all together they are just scrumptious!  Don has been eating these in great quantities so today they are his favourite candy or is it cookie.

I find salted crackers make for the best flavour but that's your choice.  You'll enjoy these using either kind.  

Printable recipe at end of post.
Saltine Cracker Toffee
  • 40+ saltine or soda crackers
  • 1 cup butter
  • 1 cup brown sugar, packed
  • 2 cups semi-sweet or milk chocolate chips
  • 1 cup roughly chopped nuts, toasted, optional
How to make it:
Preheat oven to 350 degrees. Line a jelly roll pan (15 x 10-inches with sides) with foil and grease or pan spray lightly. Completely line pan with crackers. 

Over medium heat, stir the butter and sugar together until melted. Bring the mixture to a boil. Do not stir once the mixture comes to a rolling boil. Boil butter and brown sugar for 3 minutes. Remove from heat and pour mixture over crackers spreading evenly with a heat proof spatula. Caution: This mixture is scalding hot and will give you serious burns if you spill on your skin.

Place the crackers and toffee in the preheated oven and bake for 5 minutes. Remove from oven. Cool for one or two minutes.  Sprinkle chips over hot toffee and crackers. Let sit about 5 minutes or until the chocolate has melted.  Spread chocolate evenly and then sprinkle on the nuts if using. Refrigerate for 1 hour and then break apart or cut into cracker-sized pieces. 

These should be stored in and airtight container, preferably in the refrigerator to keep the chocolate from becoming soft.

Makes about 40 pieces, more if broken or cut smaller.


Preheat oven to 350 degrees. Line a jelly roll or cookie sheet with foil.  Spray or grease the foil and then lay out the crackers to fill up the sheet. 

Over medium heat, stir the brown sugar and butter together.

Stir until everything is melted and starting to boil.

Once the mixture comes to a rolling boil, stop stirring and let boil for 3 minutes. 

Immediately remove from heat and pour over the crackers in the prepared pan. Be very careful as the boiling mixture can cause serious burns to your skin.

Spread the hot mixture evenly over the crackers, using a heat-proof spatula. Place in the preheated oven 5 minutes until bubbling.

Remove from oven and let sit 1 or 2 minutes.  

Sprinkle chocolate chips over the surface of the hot toffee.  Let them sit 5 minutes or until melted.  Chocolate does not need high heat to melt so be patient while the heat from the toffee does it's job. I used milk chocolate on half and semi-sweet on the other half.  The semi-sweet will melt a little faster than the milk chocolate.

Once melted, spread the chocolate evenly over the surface.  

Sprinkle the melted chocolate with nuts if you are using them. I left some of the milk chocolate side plain.  Lori likes milk chocolate best and is not a great lover of nuts so I left some for her.  If she doesn't like it (silly kid) someone will eat it, I'm sure.

Refrigerate the pan for about 1 hour or until the chocolate has hardened. Carefully remove the candy from the pan.  You may have to peel the foil off but it should come off easily. It's time to start cutting up this good stuff.

The picture is blurry but you can see that I cut the Toffee into small pieces using my knife.  You can also break apart the pieces just using your hands.  Either way you do it there are lots of crumbs.

I collected a small bowl of crumbs.  There may have been more.  I think I ate some.  The crumbs are delicious sprinkled over ice cream or even on oatmeal for a rather good bowl of porridge.

Store the candy pieces in an airtight container. I separated the layers with parchment paper so they wouldn't stick together.  These are best refrigerated because the chocolate will remain soft at room temperature.
 
Your family will be happy you made Saltine Cracker Toffee for the holiday treat table.

Candy or Cookie?
Your guess is as good as mine. But there's no guessing how good these taste!

To print click on arrow upper right side.⇩          

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