Crazy-Addictive Saltine Toffee
Yes, you read this correctly.
I made this addictive treat for the first time last week, and my world was rocked. My entire family (husband, three kids, and me, of course) couldn’t stop eating it. As soon as it was gone (in record time!), my daughters were begging me to make it again. I have to pace myself, because I also ate record amounts, sometimes starting at 10 a.m.
What makes it so crazy good? I think it’s the perfect combination of salt (saltines and peanut butter chips), sweet (chocolate), and butter (brown sugar butter caramel). Plus, it’s so easy, even novice bakers will love it.
I make a traditional chocolate toffee every year at Christmas which is delicious and a little labor-intensive. I hate to say it, but this Saltine Toffee is just as good, if not better.
I promise you, make this toffee and your family will be begging you to make it again and again. Here’s how:
Line a cookie sheet with foil and spray with non-stick cooking spray. Evenly place 48 saltine crackers (or as many as you need to completely cover the pan with the crackers touching, but not overlapping) on the cookie sheet.
Next, melt some butter in a pan, whisk-in brown sugar, bring to a bubble, and simmer until it is fully, combined, and thickened.
Immediately pour the caramel layer evenly over the saltines. Use a spatula to make sure the caramel layer is even and covering all of the crackers. Then, bake at 350 degrees for 8 minutes.
Take the pan out of the oven and immediately sprinkle one cup of chocolate chips and one cup of peanut butter chips on top. This where you can get creative and customize your toffee. White chocolate chips would be good, as would butterscotch, milk chocolate, or a combination of any or all of these!
Return the pan to the oven for 2 to 3 minutes, or until the chips are shiny and softened, but still intact.
Immediately sprinkle chopped Heath Bars (or a similar toffee bar) on top of the melted chocolate layer and let cool. Other tasty toppings would be chopped, toasted nuts, chopped Oreos, or Heath Bar Brickle. Let cool, and then refrigerate to harden completely.
Once hardened, break into pieces and enjoy! Store in the refrigerator, and try to pace yourself.
48 saltine crackers (a little more than one sleeve, depending on the size of your cookie sheet)
2 sticks butter
1 cup brown sugar, packed
Pinch of kosher salt
1 cup chocolate chips
1 cup peanut butter chips (White chocolate, butterscotch, and/or milk chocolate chips all work great here)
1 1/2 cups crushed Heath Bars (Chopped, toasted nuts, chopped Oreos, or Heath Bar Brickle could be excellent as well)
1. Preheat oven to 350 F. Line a cookie sheet with aluminum foil and spray with nonstick cooking spray.
2. Evenly place approximately 48 saltine crackers (or as many as you need to completely cover the pan) on the cookie sheet.
3. Melt the butter in a medium saucepan over medium heat and add brown sugar. Whisk the mixture to combine and bring to a low boil. Simmer for a few minutes, whisking constantly, until mixture is thickened.
4. Immediately pour the caramel mixture over the crackers, spreading with a spatula to make sure the cracker layer is evenly and completely covered. Bake for 8 minutes.
5. Remove the pan from the oven and immediately sprinkle the chips evenly on top of the cracker layer. Return the pan to the oven for 2-3 minutes, to soften the chips.
6. Use an offset spatula or butter knife to spread the chips into an even melted layer. Quickly sprinkle chopped Heath Bars on top of the melted chocolate layer. Let cool, and then refrigerate to harden completely.
7. Once hardened, break toffee into pieces. Store in the refrigerator.