I saw this recipe for Saltine Cracker Toffee on Pinterest and was immediately skeptical. Using saltine crackers to make candy?! It just didn’t sound right. However, I have tried making toffee over the years with mixed results – it was either too hard or too soft. After reading all of the rave reviews this toffee received, I decided to give it a try.
This is actually the second time I’ve made this in the past two weeks – we scarfed down the first batch before I could get pictures! Yes, it is THAT good! In fact, this is probably one of the best desserts I have ever made! This is a relatively fast and easy recipe; and even though it is candy, you don’t need a candy thermometer. However, you do need to devote your full attention to the cooking of the butter and sugar to prevent scorching.
SALTINE CRACKER TOFFEE
- 1 cup (2 sticks) butter – the original recipe said unsalted, but I used salted and it turned out fine
- 1 cup brown sugar
- 2 cups chocolate chips – The original recipe called for semi-sweet, but you could use milk chocolate. I actually used 3 large chocolate bars (Godiva and Ghirardelli) that I had on hand (bought on sale and with coupons, of course!). You could also use 6 Hershey bars.
- Saltine Crackers
- Preheat oven to 350 degrees.
- Line a 9×13-inch cake pan with foil. Spray foil with non-stick cooking spray.
- Lay a flat sheet of saltine crackers on the foil.
- Melt the sugar and butter in a pot until a boil is reached, stirring constantly. Reduce temperature and simmer (low boil) for 6 minutes, stirring constantly.
- Pour mixture over the crackers and quickly spread evenly over the crackers.
- Bake for 8-10 minutes or until toffee becomes bubbly.
- Remove from the oven and let sit for 3 minutes.
- Sprinkle chocolate chips or lay chocolate bars over top. Let sit for 3 minutes until chocolate is soft and melting, then spread evenly over the toffee mixture.
- Let cool (I especially like to keep mine cool in the fridge). Break into pieces.