Saltine Cracker Toffee Recipe

Saltine crackers layered with toffee, milk chocolate, and white chocolate, to create a sweet and salty Christmas treat.

Course Dessert

Cuisine American

Keyword Cracker Toffee, Saltine Cracker Toffee

Prep Time 10

Cook Time 10

Total Time 20

Servings toffee crackers

Calories 109kcal

Preheat the oven to 400° and line a 15x10 inch baking sheet with tinfoil. Spray with nonstick cooking spray.
Line the saltine crackers over the pan, then set aside.
In a small saucepan combine the butter, granulated sugar and the brown sugar. Bring to a rolling boil, stirring constantly.
When it comes to a rolling boil, boil for 3 minutes, a candy thermometer should read between 270 ° and 290° when it is ready.
Remove from the stove and pour over the crackers, spreading evenly over the crackers.
Place the pan in the oven and bake for 5 minutes.
Remove from the oven and sprinkle the top with the chocolate chips. You may wish to place the pan back in the oven for a minute to help melt the chips.
Spread the melted chocolate chips over the caramel.
While the chocolate is melting, place the white chocolate chips in a microwave safe dish and microwave for 1 minute, stir till smooth, you may need an additional 10 to 20 seconds.
Drizzle the white chocolate over the chocolate while the chocolate is still soft. Take a knife and run it through the white chocolate to make swirls in the chocolate.
You can add any extra sprinkles or candies at this time before the chocolate is set. Place the candy in the refrigerator for 30 minutes till completely set.
Break into pieces before serving.

Candy Thermometer - It's best to use a candy thermometer to get the toffee just right.
Secret To Melting Chocolate - The trick is to add the chocolate chips immediately after the toffee crackers come out of the oven. You want to add the chocolate chips while the crackers are still hot because the heat from the crackers will melt the chocolate, and then you can easily spread the chocolate.
Storing - Store the toffee in an airtight container at room temperature for up to 10 days.
Freezing - Wrap the toffee in plastic wrap and place in an airtight, freezer-safe container and freeze up to 30 days.