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–+ servings
Broken pieces of saltine toffee in a pile on a piece of parchment paper.

Saltine Toffee

mylifeinbalancegroup.com/saltine-toffee/
Quick and easy, with a handful of ingredients and big flavor, saltine cracker toffee is the perfect last-minute holiday gift or sweet & salty snack.
Prep 30 minutes
Cook 10 minutes
Freeze 15 minutes
Total 55 minutes
Recipe Makes (Approximate): 20 pieces

Equipment

  • Oven
  • large jelly roll pan or 2 small jelly roll pans
  • Aluminum Foil
  • neutral cooking spray
  • stovetop
  • medium saucepan
  • whisk
  • sealable, food-safe plastic bag
  • butter knife or offset spatula
  • freezer

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

Instructions

  • Preheat oven to 425° Fahrenheit. Line jelly roll pan(s) with aluminum foil, then lightly spray foil with neutral cooking spray.
  • Arrange 35-40 saltine crackers salt-side down in single layer on top of aluminum foil. Set pan aside.
  • Place medium saucepan on stovetop over medium heat. Add 1 cup unsalted butter to saucepan and let butter melt completely.
  • Once butter begins to melt, add 1 packed cup light brown sugar to saucepan. Gently whisk sugar into butter, then increase heat under saucepan to medium-high.
  • While whisking constantly, bring butter-sugar mixture to boil, then allow mixture to boil 2 to 3 minutes or until mixture develops light caramel color.
  • Once mixture develops light caramel color, remove saucepan from heat. Carefully pour mixture into jelly roll pan(s), covering saltine crackers completely. Distribute caramel layer as evenly as possible.
  • Once crackers are completely covered with caramel, carefully place jelly roll pan(s) in oven. Bake caramel-covered crackers approximately 3 to 5 minutes, watching caramel closely.
  • While caramel-covered crackers are baking, place 5-10 saltine crackers in sealable, food-safe plastic bag. Seal bag and crush crackers into small pieces. Be careful not to crush crackers into powder. Set crushed crackers aside.
  • When caramel just begins to bubble, remove jelly roll pan(s) from oven.
  • Immediately sprinkle 8 ounces chocolate chips evenly over caramel layer. When chocolate chips begin to melt, use butter knife or offset spatula to spread melting chocolate over caramel layer, covering caramel completely.
  • Let chocolate set slightly, then sprinkle crushed saltine crackers evenly over chocolate layer. If needed, gently press saltine pieces into chocolate layer to help pieces stick.
  • Place jelly roll pan(s) in freezer. Freeze toffee 15 to 20 minutes or until sheet of toffee is very cold.
  • When toffee is cold, remove pan(s) from freezer. Use knife or hands to break sheet of toffee into pieces of desired size.
  • Let toffee pieces come to room temperature, then serve.

Recipe Notes

  • Yield: The number of toffee pieces you get from a batch will depend on the sizes of the pieces you break your sheet of toffee into.
  • Freezer: You can skip the freezer altogether if you want. Just let the toffee cool at room temperature until the chocolate is completely set, approximately 30 minutes.
  • Storage: Store toffee pieces in an airtight container at room temperature. Toffee will keep approximately 2 weeks.

Nutrition Information (Approximate)

Serving Size: 1pieceCalories: 214calProtein: 1gFat: 14gSaturated Fat: 8gTrans Fat: 0.4gCholesterol: 25mgSodium: 62mgPotassium: 91mgTotal Carbs: 21gFiber: 1gSugar: 15gNet Carbs: 20gVitamin A: 289IUCalcium: 20mgIron: 1mg
Recipe By: Cheryl Malik
https://mylifeinbalancegroup.com/saltine-toffee/