Description
A delicious and easy to make saltine cracker toffee, perfect for a sweet treat!
Ingredients
Scale
- 1 sleeve saltine crackers (about 35–40 crackers)
- 1 cup unsalted butter
- 1 cup packed light brown sugar
- 2 cups semisweet chocolate chips
- 1 teaspoon vanilla extract
- 1/2 teaspoon flaky sea salt (plus more to taste)
- 1/2 cup chopped pecans or walnuts (optional)
- 2 tablespoons sprinkles (optional)
Instructions
- Line a rimmed baking sheet (jelly roll pan) with parchment paper or heavy-duty foil, leaving a slight overhang on the sides for easy lifting later.
- Arrange the saltine crackers in a single layer over the lined pan, placing them snugly together so there are no large gaps. Preheat your oven to 400°F (200°C).
- In a medium saucepan over medium heat, melt the unsalted butter. Stir in the brown sugar and bring the mixture to a gentle boil, stirring frequently.
- Once the mixture is bubbling, continue to cook for 3–4 minutes, stirring often, until it thickens slightly and looks smooth and glossy. Remove from the heat and stir in the vanilla extract.
- Carefully pour the hot caramel mixture over the saltine crackers, using a spatula to spread it evenly so every cracker is coated.
- Bake the pan in the preheated oven for 5–7 minutes, or until the caramel is bubbling all over the surface.
- Remove the pan from the oven and immediately sprinkle the semisweet chocolate chips evenly over the hot caramel layer. Let sit for 1–2 minutes to soften, then gently spread the melted chocolate into a smooth, even layer.
- While the chocolate is still soft, sprinkle the top with flaky sea salt. Add the chopped pecans or walnuts and sprinkles, if using, pressing them lightly into the chocolate so they stick.
- Allow the pan to cool at room temperature for about 20–30 minutes, then transfer it to the refrigerator for at least 30–45 minutes, or until the chocolate is completely set and the caramel is firm.
- Once fully chilled, use the parchment or foil overhang to lift the entire slab of candy out of the pan. Break or cut into squares or shards and serve. Store any leftovers in an airtight container.
Notes
- This recipe can be customized by using different types of chocolate or nuts.
- Store leftovers in an airtight container for freshness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 150
- Sugar: 12g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg