Printable Recipe
Saltine Toffee
A sweet and crunchy saltine toffee topped with chocolate and pecans.
Prep time
20 min
Cook time
7 min
Total time
1 hr 27 min
Ingredients
5
Steps
12
Filed under: baking, over 1 hour, chocolate.
Source channel: Mom's Dinner
Key ingredients
saltine crackers approx count.), salted butter ), dark brown sugar, chocolate chips, pecans.
Ingredients
- 35 saltine crackers ((2"x2") approx count.)
- 1 cup salted butter ((this is 2 sticks))
- 1 cup dark brown sugar (packed )
- 2 cups chocolate chips (your choice- milk chocolate, semi-sweet, or dark chocolate)
- 3/4 cup pecans (chopped)
Method
- Preheat the oven to 375°.
- Prep your 10x15 rimmed baking sheet (make sure you have this size in order for the recipe to work!!) by covering it completely with foil and then spraying the foil very generously with non stick baking spray.
- Fill the pan with saltine crackers in a single layer, edge to edge. If you need to break some in half to make sure you completely fill the pan, that is ok. A little overlapping is fine too. Set aside.See photo:
- In a saucepan over medium heat, melt the butter and brown sugar together while stirring. Then once it is all melted together stop stirring constantly and only stir occasionally, let it simmer/boil for 3 minutes.
- Immediately pour the toffee sauce over the saltine crackers. With a spatula or wooden spoon lightly spread the toffee from edge to edge so it completely covers the crackers.
- Pop the toffee crakcers in the oven for 7 minutes, it will be bubbly and hot.TIP: While it is in the get the chocolate chips and nuts ready. Once it comes out the of oven you will want to work quickly to take advantage of how hot the toffee is!
- Remove from the oven and sprinkle on the chocolate chips. Let them sit for about 1-2 minutes so they get soft and melty.
- Spread the chocolate chips with a wooden spoon or spatula from edge to edge of the pan, covering all the toffee crackers.
- Sprinkle on the chopped nuts. Lightly press the nuts into the chocolate so they adhere.
- Pop the tray in the fridge and let cool/harden for about 1-2 hour.
- Remove from the fridge and break the toffee into serving sized pieces (2-3 bites each). Mom's Tip: When you are breaking the saltine toffee into chunks grab one corner and peel it from the foil. Break a large chunk off and then break it into serving sized pieces. Press DOWN on the chocolate (instead of pressing up from the bottom).. you will get a better break that way.
- Store the toffee in the fridge in an airtight container for up to 2 weeks!