Saltine Toffee
These crunchy, addictive cookies take only 4 ingredients. You're done cooking in 30 minutes!
Servings: 36
Calories: 124kcal
Ingredients
- 35 saltine crackers (1 sleeve/110 grams)
- 1 cup unsalted butter (2 sticks/227 grams)
- 1 cup brown sugar (200 grams)
- 2 cups milk or semisweet chocolate chips (1 bag/12 ounces/340 grams)
Instructions
- Preheat oven to 375F.
- Line a (15x10 inch) jelly roll pan/baking sheet with foil, being sure to make lips along the edges to contain the toffee. Spray foil and lay saltine crackers out in a single layer.
- Combine butter and brown sugar in a medium saucepan. Heat to melt the butter, and stir together the mixture so the brown sugar melts.
- Over medium high heat, bring mixture to a full boil; there will be large bubbles in the center. Boil for 3 minutes. DO NOT STIR.
- Immediately pour mixture over saltines. Use a clean spatula to spread the mixture to cover all the saltines.
- Bake for 5 minutes. The entire pan will be bubbly.
- Remove from oven, and immediately top with chocolate chips. Wait 5 minutes to let the chocolate soften, then smooth melted chocolate over crackers.
- Optional: Top melted chocolate immediately with nuts, sprinkles, or any other additions.
- Chill or cool completely. Score the toffee with a butter knife. Break into 36 pieces.
- Store toffee in an airtight container. Should last about a week at room temperature (in low humidity), if you don't eat them first.
Notes
You can use saltines with salted or unsalted tops. Graham crackers are also a good substitute for saltines.
Use stick butter, and not butter spread. Salted butter will likely be too salty.
Both dark and brown sugar work fine.
You can top the toffee with 1 cup walnuts, or some sprinkles if you'd like. I prefer it unadorned.
Toffee can be grainy if you do not stir to dissolve the brown sugar in the melted butter; if you stir while the toffee boils; or if you use the sugary spatula to spread out the boiled toffee mixture.
Toffee can be chewy if you make the candy on a humid day; if you undercook the toffee by not getting it to bubble fully on the stove or in the oven; or if your saltines are stale.
Adapted from the Quick and Easy Christmas Cookbook, although there's a ton of other recipes out there.
Originally written 2017. Rewritten and updated in November 2024.
Nutrition
Calories: 124kcal
