Saltine Cracker Toffee
You won't believe how insanely easy this saltine cracker toffee recipe is... AKA Christmas crack, crack candy, or sometimes crack crackers, it makes the most delicious and versatile toffee candy ever!
Servings: 40 -50 pieces of toffee
Ingredients
- 40 saltine crackers
- 1 cup salted butter
- 1 cup light brown sugar lightly packed
- 1 ½ cup semi-sweet chocolate chips
- optional toppings*
Instructions
- Preheat the oven to 425 degrees.
- Line a 10x15" rimmed 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 or until the mixture runs off a spoon in thick, rope-like strands. Using a digital candy thermometer is the best way to ensure your toffee has the proper consistency every time!
- Pour the toffee mixture over the saltine crackers, and spread it out evenly from edge to edge with a small offset spatula. 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 chips 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!
Recipe Notes
*Toppings Suggestions: white chocolate, sprinkles, nuts, crushed peppermint candies, sea salt, shredded coconut, dried cranberries, leftover popcorn, etc.
Nutrition
Serving: 1g | Calories: 102.3kcal | Carbohydrates: 13.1g | Protein: 0.3g | Fat: 6.5g | Saturated Fat: 4g | Cholesterol: 12.4mg | Sodium: 67mg | Fiber: 0.1g | Sugar: 8.6g
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