Make this simple, addictive sweet and salty toffee using saltine crackers, butter, and chocolate. It requires no candy thermometer and is perfect for holiday baking.
Author:Ahazzam
Prep Time:15 min
Cook Time:15 min
Total Time:1 hour 30 min
Yield:About 3 dozen pieces
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 sleeve (about 4 cups) saltine crackers
1 cup (2 sticks) unsalted butter
1 cup packed light brown sugar
12 ounces semi-sweet chocolate chips
1 teaspoon flaky sea salt (optional, for topping)
Instructions
Preheat your oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper or a silicone mat. Arrange the saltine crackers in a single layer covering the entire sheet.
In a medium saucepan, combine the butter and brown sugar. Heat over medium heat, stirring constantly until the mixture comes to a boil. Boil for exactly one minute, stirring the entire time.
Immediately pour the hot toffee mixture evenly over the saltine crackers on the baking sheet. Spread quickly to cover all the crackers.
Bake for 12 to 14 minutes, or until the edges of the toffee are bubbling slightly.
Remove the pan from the oven. Immediately sprinkle the chocolate chips evenly over the hot toffee layer. Let the chocolate sit for 5 minutes to melt.
Use an offset spatula to spread the melted chocolate evenly over the crackers. Sprinkle with flaky sea salt, if using.
Place the baking sheet in the refrigerator for at least 1 hour, or until the chocolate is completely firm.
Once set, break the toffee into irregular pieces. Store in an airtight container.
Notes
For a variation, press chopped pecans or crushed candy canes onto the melted chocolate before chilling.
You can use milk chocolate or dark chocolate chips instead of semi-sweet.
If you do not have parchment paper, you can lightly grease the baking sheet, but parchment makes cleanup much easier.