Introduction

Saltine Toffee is a delightful treat that combines crunchy salted crackers with rich caramel and smooth chocolate. It’s a simple yet irresistible dessert perfect for holidays or any time you want a sweet and salty snack.

The image shows a stack of four chocolate-covered toffee bars on a white plate. Each bar has two main layers: a bottom light golden crunchy toffee layer with a crumbly texture, topped by a thick, smooth dark brown chocolate layer sprinkled with small white salt flakes. The bars are stacked unevenly, giving a clear view of both layers on each piece. The background is a white marbled surface with blurred green pine branches, adding a fresh contrast. photo taken with an iphone --ar 4:5 --v 7

Ingredients

35 salted saltine crackers (1 sleeve)
1 cup unsalted butter
1 cup brown sugar (packed)
2 cups semisweet chocolate chips
Christmas themed sprinkles (optional)
Red & green mini M&Ms or regular size M&Ms (optional)

Instructions

Step 1: Preheat your oven to 375°F. Line a 15″x10″ rimmed cookie sheet with parchment paper.
Step 2: Lay a single layer of saltine crackers in the prepared pan, covering the entire surface.
Step 3: In a small saucepan over medium-low heat, combine the butter and brown sugar. Stir frequently and bring the mixture to a full boil.
Step 4: Once boiling, reduce the heat to low and cook for exactly 3 minutes, stirring constantly. Set a timer to ensure accuracy.
Step 5: Pour the hot butter and sugar mixture evenly over the saltine crackers in the pan.
Step 6: Bake in the preheated oven for 5 minutes. When done, the mixture will be very bubbly.
Step 7: Remove from the oven and place on a cooling rack. Immediately sprinkle the chocolate chips evenly over the hot caramel layer.
Step 8: Wait a couple of minutes for the chocolate chips to soften and begin melting, then spread the melted chocolate evenly using an offset spatula or butter knife.
Step 9: If desired, add Christmas sprinkles and/or M&Ms on top. A light sprinkle of flaky sea salt also enhances the flavor.
Step 10: Allow the toffee to cool and harden completely, which can take an hour or more. To speed up the process, place it in the refrigerator.
Step 11: Once firm, cut into squares and serve.

Tips & Variations

For a more intense chocolate flavor, use dark chocolate chips instead of semisweet.
Adding a pinch of flaky sea salt on top just before the chocolate sets will enhance the sweet and salty contrast.
Try substituting salted butter if you want a bit more saltiness in the caramel layer.
Customize toppings with nuts, crushed peppermint candy, or other festive decorations for seasonal variation.

Storage

Store your saltine toffee in an airtight container at room temperature for up to one week. To keep it crisp longer, you can refrigerate it, but allow it to come to room temperature before serving for the best texture. Leftover toffee can also be frozen in a sealed container for up to one month.

How to Serve

The image shows a stack of five square pieces of chocolate-covered toffee bark placed on white parchment paper over a textured black tray. Each piece has three visible layers: a golden crumbly base, a middle layer of smooth light brown caramel, and a thick top layer of shiny dark chocolate sprinkled with coarse white sea salt flakes. Around the stack, there are a few dark chocolate chips and some more sea salt flakes scattered. In the background, there is a small wooden bowl filled with white sea salt and some green pine branches, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cracker?

Saltines work best due to their saltiness and texture, but you can experiment with other plain, lightly salted crackers. Avoid flavored or heavily salted varieties as they may alter the taste.

Why does the toffee sometimes turn out chewy instead of crisp?

Cooking the butter and sugar mixture for the exact time and at the right heat is crucial. Under-cooking can cause a chewy texture. Using a candy thermometer to ensure the mixture reaches the hard crack stage (around 300°F) can help achieve maximum crispness.