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Homemade Chocolate Saltine Toffee photo

Chocolate Saltine Toffee

This Chocolate Saltine Toffee is SO EASY! A sweet and salty treat that's perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Toffee:
  • 30 to 40 pieces Saltine Crackers about 32 crackers
  • 1 cup Unsalted Butter two sticks
  • 1 cup Brown Sugar packed, half light and half dark
  • 1 teaspoon Vanilla Extract
  • 1 to 2 cups Semi-Sweet Chocolate Chips I used one 12-ounce bag

Equipment

  • Baking Sheet
  • Parchment Paper
  • Medium Saucepan
  • Spatula
  • Measuring Cups

Method
 

Instructions:
  1. Step 1: Preheat your oven to 400°F (200°C). This step is essential for achieving that perfectly crispy toffee.
  2. Step 2: Line a rimmed baking sheet with parchment paper. Arrange the Saltine crackers in an even layer on the baking sheet, covering the entire surface.
  3. Step 3: In a medium saucepan over medium heat, melt the unsalted butter. Once melted, stir in the packed brown sugar. Bring the mixture to a boil, stirring constantly. Allow it to boil for about 3 minutes without stirring.
  4. Step 4: Remove the saucepan from heat and stir in the teaspoon of vanilla extract. The mixture will bubble up, so be careful!
  5. Step 5: Carefully pour the toffee mixture over the arranged Saltine crackers, spreading it evenly with a spatula.
  6. Step 6: Place the baking sheet in the preheated oven and bake for 5 to 7 minutes, or until the toffee is bubbly and golden.
  7. Step 7: Remove the baking sheet from the oven and immediately sprinkle the semi-sweet chocolate chips over the hot toffee. Allow them to sit for a few minutes to soften.
  8. Step 8: Using a spatula, gently spread the melted chocolate chips into an even layer over the toffee.
  9. Step 9: Let the Chocolate Saltine Toffee cool completely at room temperature. Once cooled, break it into pieces and enjoy!

Notes

  • For a lower-fat option, use coconut oil or plant-based butter.
  • Dark chocolate chips can be used for a richer flavor.
  • This dessert can be made ahead and stored in an airtight container.