Back before I was a bonafide chef (just kidding), I would literally keep nothing in my pantry. When friends and family would come to visit, they were lucky if I had potato chips or a frozen pizza (Mama Lucia, anyone?!). But two things I would always have in stock were Saltines (for upset tummies) and chocolate chips (for chocolate cravings). This saltine cracker toffee was born from a little bit of creativity on a desperate night, but it’s perfect for any party, get-together, or just for snacking while watching the Real Housewives.
How to Store
This Saltine cracker toffee will keep in the refrigerator for at least 2-3 weeks. They taste especially good when cold. Absolutely delicious. My mouth is already watering… I’m going to have to make some more!
How to Make Saltine Cracker Toffee Step by Step
Prep the Crackers: Preheat the oven to 400°F. Line a rimmed baking sheet with heavy-duty aluminum foil and spray with nonstick spray. Lay 1 sleeve of Saltine crackers (salt-side down) in a single layer until the sheet is covered. Melt the Butter: Melt 1 cup of unsalted butter in a nonstick pan set over medium-low heat. Add the Sugar: Add 1 cup of dark brown sugar and bring to a rolling boil. Boil the Caramel: Boil for 4-5 minutes, until lighter in color of bubbly. Spread the Caramel: Pour the butter/sugar mixture carefully over the crackers. Bake the Toffee: Bake the toffee for 5 minutes. Sprinkle the Chocolate Chips: Let the toffee cool for 1-2 minutes, then sprinkle 6 ounces each of semisweet and milk chocolate chips on top. Let sit for a few minutes until the chocolate melts (you might need to put the pan in the oven for 30 seconds or so to warm the chocolate chips). Spread the Chocolate: Carefully spread the chocolate over the crackers until smooth and covers every cracker. Cool and Serve: Let cool to room temperature, then cool in the refrigerator until cold. Break the crackers into rough pieces.
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