Saltine Cracker Toffee
A quick and delightful dessert that combines the crunch of Saltine crackers with buttery caramel and melted chocolate, perfect for any occasion.
Ingrédients
Main Ingredients
- 1 sleeve Saltine crackers
- 1 cup unsalted butter Can substitute with vegan butter for a dairy-free version.
- 1 cup packed brown sugar
- 2 cups semi-sweet chocolate chips Use dairy-free chocolate chips for a vegan version.
Optional Toppings
- to taste chopped nuts Pecans or almonds work well.
- to taste sprinkles
- to taste sea salt Add for an extra savory contrast.
Instructions
Preparation
- Gather all of your ingredients and preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Arranging Crackers
- Place Saltine crackers in a single layer on the lined baking sheet.
Cooking the Base
- In a medium saucepan over medium heat, melt the unsalted butter and packed brown sugar, stirring continuously until the sugar is dissolved and the mixture is smooth. Let it bubble for 3-5 minutes until it thickens slightly.
Combining Ingredients
- Pour the butter and brown sugar mixture over the arranged Saltine crackers, spreading it evenly with a spatula.
- Bake in the preheated oven for 5-7 minutes, until bubbly and golden.
- Remove from the oven and immediately sprinkle chocolate chips over the caramel layer. Let them sit for a couple of minutes to soften.
- Spread the melted chocolate evenly over the crackers.
- If desired, add any optional toppings such as chopped nuts or sea salt.
Cooling
- Allow to cool completely at room temperature, or refrigerate for quicker setting.
Serving
- Once cooled, break the toffee into pieces and serve.
Notes
Store in an airtight container at room temperature for up to one week or refrigerate for up to two weeks. Optionally, you can freeze for several months.