Saltine Cracker Toffee
Prep Time
20 mins
Cook Time
8 mins
Setting Time
3 hrs
Total Time
3 hrs 28 mins
Try Saltine Cracker Toffee with 6 ingredients in 20 minutes! Crunchy, buttery, topped with chocolate and pecans-perfect for holiday snacking!
Servings: 20 pieces
Ingredients
- About 40 saltine crackers
- 1 ¼ cups (8 oz/225 g) dark brown sugar
- 1 cup (8 oz/225 g) butter, diced
- ⅛ teaspoon salt
- 2 cups (12 oz/340 g) milk chocolate, finely chopped
- 1 ½ cups (7 ½ oz/213 g) pecans, toasted and chopped
Instructions
-
Preheat the oven to 375°F (190°C) and line a 10x14 inch (25 ½ x 35 ½ cm) jelly roll pan with parchment paper.
-
Cover the pan with a single layer of saltine crackers. Break some in half to fill in edges if you need to.
-
In a medium saucepan over medium heat, stir together the sugar, butter and salt, and bring to a simmer for about 5 minutes.
-
Pour the sauce evenly over the crackers, making sure that they are all covered.
-
Bake until the toffee is bubbling all over, about 6-8 minutes.
-
Remove from the oven and with an offset spatula, put any crackers that may have moved back in place and let cool for 1 minute.
-
Sprinkle the chocolate all over the hot toffee and let it rest like this for 5 minutes to melt.
-
With the offset spatula, spread the melted chocolate evenly over the toffee, then sprinkle all over with the pecans.
-
Let this cool for a few hours, or until the chocolate has set hard. Break into pieces and serve.
-
Store in an airtight container at room temperature for up to 2 weeks.
Recipe Notes
- This saltine toffee recipe can get very sticky, so don’t skip the putting parchment paper on the rimmed baking sheet!
- To speed up the process of setting the chocolate, you can refrigerate the saltine toffee for 20 minutes.
- You can replace the milk chocolate chips with dark chocolate chips semi-sweet chocolate chips if you wish.
- Instead of pecans, feel free to use almonds, walnuts, or hazelnuts.
- You can try making this candy recipe with our Homemade Saltines or Matzah Crackers.