Description
A simple and irresistible candy made with crispy saltine crackers, buttery caramel toffee, and smooth chocolate topping.
Ingredients
Scale
- 1 sleeve (about 40–45 crackers, approximately 10 ounces) saltine crackers
- 1 cup (2 sticks) unsalted butter
- 1 cup packed light brown sugar
- 1 teaspoon pure vanilla extract (optional)
- 12 ounces semi-sweet chocolate chips
- Optional toppings: Flaky sea salt, chopped pecans, sprinkles, shredded coconut, crushed candy canes
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with aluminum foil or parchment paper, extending it over the edges to create handles. Lightly grease the foil or parchment.
- Arrange the saltine crackers in a single layer on the prepared baking pan. Break a few crackers if needed to fill any gaps.
- In a medium saucepan, combine the butter and brown sugar. Cook over medium heat, stirring frequently, until the butter is melted and the sugar is dissolved.
- Bring the mixture to a rolling boil, stirring occasionally. Once boiling, continue to cook for exactly 3–5 minutes without stirring. The mixture should thicken slightly and turn a rich caramel color. If using, stir in the vanilla extract during the last minute of boiling.
- Carefully pour the hot toffee mixture evenly over the saltine crackers, ensuring all the crackers are coated. Use an offset spatula or the back of a spoon to gently spread the toffee if needed.
- Transfer the pan to the preheated oven and bake for 5–7 minutes. The toffee should be bubbling vigorously around the edges and slightly darker in color. Watch closely to prevent burning.
- Remove the pan from the oven. Immediately sprinkle the chocolate chips evenly over the hot toffee.
- Let the pan sit for 5–7 minutes to allow the residual heat to melt the chocolate chips.
- Use an offset spatula or the back of a spoon to spread the melted chocolate evenly over the toffee.
- If desired, immediately sprinkle with optional toppings while the chocolate is still warm and soft.
- Allow the toffee to cool completely at room temperature for several hours, or refrigerate for at least 1–2 hours until firm.
- Use the foil or parchment handles to lift the slab out of the pan. Place it on a cutting board.
- Break or cut the toffee into irregular pieces and store in an airtight container.
Notes
This treat is best enjoyed at room temperature or chilled. It can be stored at room temperature for up to 1 week or in the refrigerator for up to 2 weeks.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 180
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 30mg
Keywords: toffee, candy, dessert, holiday treats, Poor Man's Toffee, Christmas Crack