Saltine Cracker Toffee
Saltine cracker toffee is a simple Christmas candy recipe that is easy to make and is perfect for gifts. Also known sometimes as "Christmas crack," your family and friends will love the sweet, buttery and salty flavor combo in this easy recipe.
Ingredients
- 35 pieces saltine crackers salted, you need about 35-40 crackers for one batch to fill the pan
- 1 cup brown sugar
- 1 cup butter salted
- 1 ½ teaspoon vanilla extract
- 2 cups chocolate chips semi-sweet
- toppings (optional) sprinkles, chocolate candies (like M&Ms), peanut butter chips, etc.
Instructions
- Preheat the oven to 400°. Line a 10x15 rimmed baking sheet with aluminum foil and spray generously with spray cooking oil or line with parchment paper.
- Lay crackers salted side down in a single layer on the baking sheet.35 pieces saltine crackers
- Place a medium saucepan over medium-high heat. Add brown sugar and butter and bring to a rolling boil, where the entire top of the mixture is boiling across the top. Time and boil at a rolling boil for 3 minutes while stirring continuously until the mixture is lighter in color and bubbling. Remove from heat and stir in vanilla immediately into the brown sugar mixture.1 cup brown sugar, 1 cup butter, 1 ½ teaspoon vanilla extract
- Pour toffee over crackers, spreading as needed to cover crackers in an even layer. Bake toffee crackers for 5 minutes then remove from the oven and turn the heat on the oven off.
- Sprinkle chocolate chips over the toffee layer and return to the warm but not on oven for 1 minute. Remove from the oven and spread melted chips over the toffee.2 cups chocolate chips
- Immediately sprinkle chopped nuts, sprinkles or any additional toppings you choose over the top of the chocolate.toppings (optional)
- Let the toffee cool for 30 minutes on the counter, then chill in the refrigerator for 2 hours or until completely cool and set.
- Using the crackers as a guide, cut with a sharp knife into 35 pieces. You can also break it up into random-sized pieces like it is a saltine toffee bark. Then serve and enjoy!
Video
Notes
This is a recipe that I find I need to babysit a little when you have the toffee mixture on the stovetop. It moves fast, and walking away from the toffee mixture once it starts boiling can mean that it is either under cooked (which can cause gritty toffee or chewy toffee) or overcooked (which may cause the toffee to have a burned flavor.)
You can cool this toffee a little faster. Cool for 30 minutes on the counter. Then cool in the refrigerator for 30 minutes. Then transfer the pan to the freezer for an additional 30 minutes. This takes about 30 minutes off the chilling time to set the chocolate and the toffee.
Some readers have been reaching out saying they are having trouble with the chocolate chips seizing or not melting. I am especially hearing this with Tollhouse brand chocolate chips. One way to avoid this is to melt the chocolate chips on half power in the microwave with a 1/2 teaspoon of coconut oil or another cooking oil. Stir the chocolate chips every 30 seconds, then place them back in the microwave for another 30 seconds at half power over and over again until a chocolate sauce forms, usually about 2-3 minutes. Then you can pour the chocolate sauce over the toffee when you would have added the chocolate chips. Be careful not to get any water or liquid in this chocolate sauce, including a wet spoon to mix or the chocolate can seize.
Nutrition
Calories: 127kcal | Carbohydrates: 14g | Protein: 0.2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 54mg | Potassium: 41mg | Fiber: 0.03g | Sugar: 12g | Vitamin A: 162IU | Calcium: 14mg | Iron: 0.1mg