I’ve seen a number of recipes for this saltine cracker toffee (aka soda cracker toffee) over the years, and I’ve always intended to try it, but I just never got around to it.
To be honest, I actually bought the ingredients before Christmas, fully intending to make it over the holiday break, yet they sat unused on the “pantry” shelf in my laundry room. I felt a little guilty every time I noticed them sitting there as I was loading dirty laundry into the washer, so today, I finally decided today was the day…
And when it was all said and done, I was kicking myself for not making it sooner — because saltine cracker toffee is da bomb!!! And it’s ridiculously simple to make.
You start by lining a 15″x10″ rimmed baking sheet with aluminum foil. Then lay out 40 saltine crackers on the baking sheet — 8 rows of 5 crackers fits perfectly.
Next we’re going to make the toffee mixture. On the surface, it’s pretty simple — just a mixture of butter and brown sugar. But the tricky part is heating it to the correct temperature to form a toffee.
The easiest way to do this is to pick up an inexpensive candy thermometer, which will make it infinitely easier to tell when the mixture reaches the desired 250-268 degree temperature range.
Or you can rely on visual clues to tell when the mixture reaches the desired temperature. Coat a spoon with the mixture, and watch how it drips off. If it forms thick, rope-like threads, it’s at the hard-ball stage.
Pour the mixture over the saltine crackers, and spread it out evenly over them from edge to edge. I like to use an offset spatula for the spreading. It just makes it a little easier to get into the corners.
The toffee-covered crackers are then transferred to the oven to bake for about 3-5 minutes, until the toffee gets bubbly on top. Keep a close eye during this stage, because it can quickly boil over! Remove the tray from the oven, leaving the oven on, and let it cool for about 10 minutes.
Sprinkle 1.5 cups of semi-sweet chocolate chips over the cooled toffee (Ghirardelli Semi-Sweet Chocolate Chips from Walmart are always and forever my chips of choice), and place the baking sheet back back into the oven for about 2 minutes to melt the chocolate chips. Use the offset spatula again to spread the chocolate evenly over the toffee.
At this point you can simply place the baking sheet in the refrigerator to cool. Or you can have a little fun with it! I look at it as a blank slate to top and decorate in an infinite number of ways…
I drizzled it with melted white chocolate and a generous dash of white, pink and red sprinkles in honor of Valentine’s Day. How perfect would this be for a Valentine’s Day party?
But think of the possibilities — nuts, crushed peppermint candies, sea salt, shredded coconut, dried cranberries, even leftover popcorn! The options are endless.
The final step is to break up the sheet of saltine cracker toffee into bite-sized pieces — or you can use a knife if you’re more of a perfectionist.
Either way, don’t expect this candy treat to last long. While it will keep in an airtight container for up to a week, I can assure you it will be gone long before that timeframe.Print
- 40 saltine crackers
- 2 stick unsalted butter
- 1 cup brown sugar, lightly packed
- 1 1/2 cups semi-sweet chocolate chips
- optional toppings
- Preheat the oven to 425 degrees.
- Line a 15″x10″ baking sheet with aluminum foil, and cover with a single layer of saltine crackers, 5 crackers wide by 8 crackers long.
- Combine the butter and brown sugar in a saucepan over medium heat to form the toffee. Stir constantly until the mixture reaches a temperature of 250-268 degrees (use a candy thermometer) or until the mixture runs off a spoon in thick, rope-like strands.
- Pour the toffee mixture over the saltine crackers, and spread it out evenly from edge to edge. Place the baking sheet back into the oven and bake for 3-5 minutes at 425 degrees until the toffee mixture is bubbly on top. Keep a close watch to ensure the mixture does not bubble over.
- Allow the toffee to cool for about 10 minutes. Then sprinkle the chocolate chip over the top and place the baking sheet back into the still warm oven for about 2 minutes to melt the chocolate.
- Spread the melted chocolate evenly from edge to edge. Then top as desired, and place the baking sheet into the refrigerator to cool.
- Break up the sheet of toffee into bite-sized pieces and enjoy!
In addition to changing up the toppings, you can also customize this recipe with different crackers. Try graham crackers, club crackers, Ritz crackers, even pretzels.