Saltine Cracker Toffee Recipe

Very good! I used the saltines with the unsalted tops (not unsalted saltines, just no salt on the tops). You probably need a little salt to give the flavor contrast. Crisp, buttery, toffee-y (not a word) flavor. The chocolate and pecans put it over the top. To the cooks that had gooey results, you may not have boiled the mixture long enough, or, baked it long enough for that matter. Also, DO NOT STIR when it's boiling. I really think you do need to use DARK brown sugar for that true toffee taste. Piece-o-cake recipe, makes a lot for a little $$$, and people will be surprised when you tell them (if you do ;-) that you made it with saltines. Be sure to line a cookie pan with sides (jelly roll pan) with foil, and spray with a non-stick (I used butter flavor) spray prior to laying the saltines down. Easy clean up, and great for gift giving. You could also use almonds for that true toffee experience. I toated the pecans lightly beforehand. A treat to satisfy that simultaneous cookie/candy craving (read: Twix bar). Thanks, Tracy!

Pretty good!! Here's my suggestions: Bring to a boil on medium high and then allow to boil for the full 3 minutes without stirring. Space the crackers so they have some gaps between them. When the chocolate is put on, spread it with a spatula as if you were frosting each, then place in the oven for another minute to melt more, then add nuts. Let the cookies sit for about 20 minutes at room temperature and then break apart (they will not be set up all the way) into the individual crackers. Trim the edges with a knife and save the crumbs for ice cream or next time. Finally, let them chill for awhile in the freezer before storing. This way they come out looking nice enough to present--but they taste great no matter how you do it.

This is a Christmas staple at my house. So much good advice in these comments and a little from me: 1. Follow the directions! 2. Important-completely line your baking sheet and over the sides with parchment or wax paper (for ease of removing from pan and clean-up). 3. I like to use Club Crackers, as they fit better on my baking sheet. 4. Do not stir when boiling the caramel mixture for three minutes. This allows your caramel to "puff up." 5. Remove as much caramel mixture from pan as you can after spreading it on the crackers. Immediately, fill pan with hot water and a squirt of dish soap (otherwise you may be scraping hardened candy from your pan. 6. After allowing chocolate chips to melt atop caramel for 5-6 minutes, use a light touch when spreading them over the caramel. Think of frosting a cake. 7. I top half of the pan with w/crushed pecans and the other half w/chopped candy canes (to accommodate non-nut eaters). 8. I add a light sprinkling of coarse sea salt over the pecans and candy canes. The salty-sweet combo is killer.Merry merry bakers! Wishing you a wonderful holiday season. :)

be very precise of the sugar to butter; or mixture will separate, esp with too much butter so did heaping cups of sugar (half white and brown). stir but when it boils, let it go up to 300'- use candy thermometer (could take good 10 min). used 2 bags of choco chips (like it choco-y) and pressed down the the nuts. if nut allergy, top w/crushed candy cane or sprinkles instead. in winter, put outside in cold to set quickly.

Made some changes for gluten-free diets. Two different varieties, one with gluten-free pretzels and one with gluten-free Schars table crackers. Used Snyders GF pretzels, put a whole bag in a plastic bag and used a rolling pin until they were all broken up, small pieces but not fine particles. Line pan with tinfoil and grease. Spread a single layer of the pretzel pieces. Sprayed lightly with Pam and sprinkled a small amount of sea salt. This is necessary because a lot of the salt falls off during the rolling process. Cook sugar and butter as directed and pour over pretzels. Because the pieces are small and rounded, it will be difficult to spread the toffee. I mixed it all together and then re-spread out in the pan. Finished the recipe as directed. Version two with Schars GF table crackers, followed recipe exactly, except lightly sprayed the crackers with Pam and sprinkled small amount of sea salt before pouring on toffee. The sea salt is necessary because the crackers are not topped with salt. One of the reasons this is so good is the toffee/salt combo. Brought both versions to a BBQ and they were devoured.

I've made this type of candy/cookie many years ago but don't remember where I got the recipe from. Since most people make this around the holidays, I decided to revisit it and used this recipe this time 'round. The instructions are easy to follow but the toffee making part was a bit vague. I completely melted the butter over low heat, then added the sugar and brought to a slow boil. Then I set the timer to boil for the three minutes as recommended, perhaps a minute more. Usually when I make my signature homemade caramels, I stir my mixture to give them a grainy/gritty kind of bite (most people don't stir at all and/or don't care for the texture but everyone who's tried my version loves it and so do I) so I definitely stirred it quite a bit during the boiling process and before pouring over the crackers. I used light brown sugar just because that's what we typically have on-hand in the pantry, and I halved the toffee ingredients due to my pan size. Although it only covered about 97% of the crackers I don't think anyone is going to complain! I used half a cup of semi-sweet chocolate chips and half a cup of cream cheese flavored chips (was going for a marbled look but didn't quite work out lol). I also topped it with crushed cashews. We haven't tasted them yet, as they're cooling down as I type this, but I honestly don't anticipate these to last even 24 hours with my family's mouthfuls of sweet teeth! I'm looking forward to making more batches and experimenting with other flavors of chips and toppings to appeal to the various tastes of all my loved ones. Great base recipe and easy to customize!

I've been making this recipe for years and never had a problem. Several things that my original recipe specifies that I think are helpful: Be sure to use a cookie sheet with sides (not flat) and line it with foil. I put the crackers side by side (no gaps in between). I have a cookie pan that is just the right size for this. The 3-minute time for boiling the sugar and butter is pretty much spot on, but STIR IT CONSTANTLY UNTIL IT IS SORT OF FROTHY. When you remove the sheet from the oven, place it on the open oven door, and leave it there while you sprinkle the chocolate chips evenly. Give them about 5 minutes to melt before smoothing them out with the back of a spatula. Have the nuts ready to sprinkle evenly over the chocolate, and with the back of a spoon, lightly press any loose ones into the chocolate. Most important in my view is to put the slightly cooled pan into the fridge for at least 8 hours. Only then will it break nicely into pieces. I bake other things during the holidays, but this is always the most popular gift.

This was a very easy recipe. My cookie sheet is a commercial one so I increased butter to 1 1/2 cups, brown sugar to 1 3/4 cups and chocolate chips to 2 1/2 cups and finally to a full cup of chopped walnuts. I also put tray back in oven for 1 minute after adding chocolate chips. I then used a spatula to spread like frosting leaving ridges lengthwise and the sprinkled nuts and pressed down. Since it was December and 30 degrees out, I let it rest on the outside patio table for 30 minutes before bringing it in and snapping it into generous bites. Excellent recipe, I gave it the 5 stars it deserved.

Someone made us a version of this and my husband loved it so much I searched for a recipe and found this. It’s fantastic! I will say, I cut the amount of chocolate. Even my chocoholic husband agreed, the called for amount messed with the yummy ratio of salty cracker to toffee. Cut the amount of chocolate chips by 1/2 cup to 1 cup and it’s a winner!!! Also, followed the advice of another review and used a pan with sides, covered with foil, and you MUST spray with cooking spray. Trust me, I forgot on the first batch-what a mess! Thanks for the great recipe! Happy hubby. :)

I make these for gifts and everyone loves them. I line my cookie sheets with parchment paper and spray the paper with cooking spray I make many variations with heath chips or butter finger chips or even white chocolate or peppermint Makes a great gift

I really liked this recipe. In fact, it is unbeatable in how fast this can be put together. I followed the suggestions for making the caramel and it is spot on. One thing to note is that if you use organic brown sugar the consistency of the caramel will be different and a bit on the grainy side. Do not fear and boil it for the required 3 minutes. The texture will improve as you continue the process. In fact, precisely the way it melts en recristalizes will be seen in the final product when these toffees are completely cold. The standard brown sugar contains molasses which renders a different texture when boiling the sugar with the butter. Also, if using organic brown sugar you could possibly reduce the amount of butter to have more of the sugar flavor. I will make it again and hopefully next time I will have standard molasses+sugar mixture for the brown sugar. One note I sprinkled a bit of salt on top of the chocolate and nuts and let it cool off in the pan (previously lined with parchment paper). Once it was cooled off but still slightly warm, I covered it in plastic and let it rest till the next day. It was very easy to chop into pieces no need to refrigerate just set the plastic covered pan in a cold spot of the house.

Tastes like it took hours, but it didn’t.

I have made this recipe several times but haven't made it for a while. My mother loved it and I would take it to her nursing home for her and the staff during Covid. I had the web site saved on my phone but somehow I lost my favorites. Haven't made it for a couple of years and couldn't remember the site it was on so I tried another. It was not good.

This is a super easy recipe that’s fun for the whole family to make together

Ive been making the same recipe with graham crackers instead of saltines . If you do this use light brown sugar instead of dark brown . It’s a holiday favorite in my house .

My new favorite comfort food.

Quick, simple, and so tasty.

I crushed peppermint candy on one half and sprinkled sea salt on the other. Daughter and grandkids loved it!

I used light brown sugar and dark chocolate. Way too easy to make ha ha.

Literally comfort in a bite.