Toffee Cracker Delight

These saltine cracker sweets turn ordinary crackers into a crazy good salty-sweet snack that's always the first thing gone at parties. The mix of caramel-like toffee with smooth chocolate makes a mouthwatering treat that seems way fancier than what goes into it.

I started making this toffee when some friends dropped by during the holidays and I needed something quick. Watching their shocked faces when I mentioned saltine crackers were underneath still makes me laugh. Now my family won't let me show up without it.

What You'll Need

• 60 saltine crackers: roughly 1½ sleeves - they're the crunchy, salty foundation that cuts through the sweetness
• 1 cup unsalted butter: makes the buttery toffee layer, splurge on good butter for better taste
• 1 cup packed light brown sugar: gives a richer flavor than white sugar ever could
• 12 ounces semi-sweet chocolate chips: forms the perfect top layer, try to get ones with 50-60% cocoa for smooth melting
• Sprinkles optional: add a fun pop of color and a bit of crunch

Tasty Step-by-Step Guide

Get your pan ready:

Cover a regular baking sheet completely with foil, going up the sides too so the hot toffee doesn't leak. Heat your oven to 400°F for the best results.

Lay down your crackers:

Put saltines in tidy lines covering the whole foil surface. Snap some crackers into smaller bits to fill any gaps at the edges. You want a solid layer for even toffee coverage.

Whip up the toffee:

In a pot over medium-high heat, melt the butter until it's totally liquid. Dump in the brown sugar and keep stirring until it's all mixed in with the butter. Let it bubble up to a rolling boil and cook for 3 minutes exactly without touching it. This makes the toffee just right.

Cover those crackers:

Carefully dump the hot toffee mix over your crackers, moving quickly but carefully. Use a rubber spatula to spread it around so every cracker gets coated.

Quick bake:

Stick the toffee-covered crackers in your hot oven for just 5 minutes. This short baking time lets the toffee bubble and soak into the crackers while getting that perfect crunch.

Chocolate time:

Pull it out and right away scatter chocolate chips all over the hot toffee. Leave them alone for 2-3 minutes until they look shiny and soft.

Make it smooth:

With a flat spatula or the back of a spoon, gently spread the now-melty chocolate chips across the whole surface. Start from the middle and work your way out with smooth strokes.

Dress it up and cool it down:

Quickly add sprinkles or whatever toppings you like while the chocolate's still warm. Let everything cool at room temp or speed things up in the fridge for 20-30 minutes until it's solid.

Crack and munch:

Once it's totally cool and firm, carefully pull the foil off the pan and break the toffee into random chunks. Keep in a sealed container with parchment paper between layers so they don't stick together.

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Brown sugar really makes all the difference in this recipe. I tried making it with regular white sugar once when I was out of brown, and though it wasn't bad, it missed that rich, deep flavor that makes everyone go crazy for this treat. My grandma always said good toffee needs that hint of molasses from brown sugar to really shine.

Keeping It Fresh

This sweet treat stays amazingly crunchy in an airtight container at room temp for up to 10 days. If you need it to last longer, stick it in the fridge for up to three weeks, though it never hangs around that long at my place! When giving as gifts, put layers of the broken pieces between parchment in cute tins. Don't wrap it directly in plastic wrap against the chocolate as it might sweat and get soggy. If you're planning ahead for the holidays, you can even freeze these goodies for up to two months in freezer containers and they'll still taste great.

Mix It Up

The basic version is awesome, but don't be afraid to play around with it. Try swapping in dark chocolate for a grown-up flavor. A drizzle of white chocolate over the regular chocolate looks pretty cool. For toppings, throw on some crushed nuts like pecans or almonds, bits of toffee candy, smashed candy canes during Christmas, or a little sprinkle of fancy sea salt to bring out the sweet-salty combo. You can even use graham crackers instead of saltines if you want something different, kids especially love that version.

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How To Enjoy It

This toffee fits in anywhere. Break it into nice even pieces and serve with coffee after dinner. Add it to your cookie platter during the holidays for something different. Crush it up a bit and throw it on vanilla ice cream for a fancy dessert. It even tastes amazing with a glass of bourbon or aged rum where the caramel flavors work together. I sometimes put a small pile on cheese boards and it's surprisingly good with sharp cheddar or gouda.

Frequently Asked Questions

→ How do I store these crackers?

Keep them fresh in an airtight container at room temperature for up to a week. For longer storage, pop them in the fridge for two weeks.

→ Can I use something other than saltines?

Sure! Graham crackers, Ritz, or even matzo will work as tasty swaps.

→ What toppings can I try?

Mix it up with chopped nuts, coconut flakes, or bits of candy for extra flavor and crunch!

→ Why isn't my toffee smooth?

Make sure the sugar fully dissolves when combining it with butter. Stir well before boiling to avoid a gritty texture.

→ How long until the toffee sets?

It usually takes about 1–2 hours to harden. Pop it in the fridge to speed it up.

→ Can I make this without dairy?

Yes! Use plant-based butter and dairy-free chocolate to make this a vegan option.

→ What if my chocolate didn’t melt well?

If the chocolate’s not soft enough, put the tray back in the warm oven for 1 or 2 minutes to finish melting.