If you’ve had Saltine toffee before, this recipe needs no explanation. Maybe you’re already nodding your head in agreement that this candy recipe, if any candy recipe ever, needed to be scaled down to prevent over-consumption. Personally, I can eat a whole pan of this stuff. I start chipping away at it shortly after breakfast, and before dinner, it’s gone.
I’ve heard it referred to as ‘crack toffee,’ a sentiment that I fully understand. It’s salty. It’s sweet. It’s chocolatey. What’s not to love?
Besides the addictive qualities of this toffee, another slippery slope is the ease with which you can whip it up. Got 10 minutes plus 20 minutes of chill time? You have crack. I mean, toffee. Even more so, I always seem to have the ingredients laying around. I love to roll chicken or pork chops in crushed Saltines before frying, so I’ve always got a few boxes on hand. And chocolate chips, hand-to-mouth, will always and forever be a favorite snack in this house. Add butter and brown sugar (even the hard stuff you forgot about in the back of your pantry), and you’re on your way!
You can top the toffee with anything you like–pecans, peanuts, heath bar bits, anything crunchy, really. I’m usually giving this as a holiday gift, so I err on the side of caution with nut allergies and just crush extra saltines on top. Plus, I like the even more salt.
If you’ve never had Saltine toffee before, I’m going to recommend that you never try it. It will wreck you. And your waist line. You should make this small batch recipe, divide it in two for holiday gifts, and delivery it immediately. Do not break off a tiny piece, do not lick the pan, do not pass go and collect $200. Treat it as poison.
- 28 Saltine crackers (do not use the low-salt version)
- 5 tablespoons unsalted butter
- 1/2 cup dark brown sugar
- 1 cup semisweet chocolate chips
- Preheat the oven to 350. Line a quarter sheet pan that measures 6 crackers by 4 crackers with aluminum foil.
- Line up 24 of the crackers on the pan. Even though the picture shows them salt sided up, place the crackers salted side down.
- In a small 1-quart saucepan, add the butter and brown sugar. Bring to a rolling boil--the entire pot will boil, not just the edges.
- Immediately pour the brown sugar mixture over the crackers. Try to pour it evenly, but know that it will spread some in the oven.
- Place the pan in the oven for 5 minutes. Check on it after 5 minutes to ensure that the toffee is bubbling. If so, remove it from the oven and scatter the chocolate chips on top.
- Let the chocolate chips set for 1 minute, then use an off-set spatula or knife to spread the melted mixture over the top of all of the crackers.
- Crush the remaining 4 crackers, and sprinkle it over the top of the chocolate.
- Refrigerate for 20 minutes to set.
- Break into pieces and serve.