Dark Chocolate Saltine Crack(er) Toffee

Have you ever had chocolate saltine cracker toffee? It’s one of those insanely awesome holiday staples that somehow always ends up in my kitchen during the month of December.

I first came across this addictive treat in high school when my lovely friend’s mother gave it out as a holiday gift. My mom and I inhaled ate it all that day and then proceeded to make some of our own.

I’m telling you, it’s like a drug (hence, the crack). It’s sweet from the chocolate, butter, and brown sugar; slightly salty from the saltines; and has an insane toffee crunch.

I honestly don’t know why I haven’t shared it earlier because it is so very easy and only requires 4 ingredients (unless you want to get creative with toppings).

Scrumptiousness!

Only saltine crackers, butter, brown sugar, and chocolate. Those are pantry staples, right?

Okay, maybe they’re my pantry staples because I’m weirdly obsessed with soup and baking…

The most difficult part of the recipe?

Breaking the saltine crackers for the edges. I messed up a few times before I got a perfect half-saltine.

Maybe I should write to Zesta and ask them if they could make their saltines like graham crackers with the perforated edges so I can make toffee crack more effectively… just a thought.

Butter and brown sugar. Yummmm.

I would recommend putting this in a larger pot than you think you need because mine kind of flew out of the pot and then smoked up my apartment causing a fragrant, but very burnt, sugar smell. I promise, it is NOT as cool as it sounds.

The brown sugar and the butter boil in the pot for a bit and become this amazingly fragrant (and incredibly hot, be careful!) mixture.

I actually had to double the amount of butter and sugar because there wasn’t enough of the mixture to cover all of my crackers. I suppose it depends on the size pan you use. Larger pan, more crackers, more butter and sugar.

I used 51 crackers in my toffee. I think the best rule of thumb if you are nervous would be to make more of the sugar-butter mixture, then you’ll just have a thicker layer of toffee.

After the butter-sugar mixture boils, it’s poured on the crackers and popped in the oven to become a crunchy, toffee surprise.

I decided to sprinkle dark chocolate chips on top of my toffee for the chocolate park. I think you could use semisweet or milk, I just happened to have dark chocolate on hand.

I love toffee with nuts, but I decided to experiment with different mix-ins. On the far left are pecans. Beside the pecans are crushed chocolate pita chips from Stacy’s (it sounds crazy, but it’s so good) and then crushed Oreos. I also decided to swirl in some chunky peanut butter.

I know I went overboard but it’s the holidays…

This is really so ridiculously simple but it promises to be remembered in the minds and stomachs of all of your friends.

Dark Chocolate Saltine Crack(er) Toffee (adapted from thegirlwhoateeverything)

Ingredients

• 51 (or enough to cover your sheet pan) saltine crackers
• 2 sticks (1 cup) unsalted butter
• 2 cups packed brown sugar
• 2 cups dark chocolate chips
• Optional mix-ins: crunchy or smooth peanut butter, crushed toffee pieces, nuts, crushed Oreos, mini marshmallows, crushed potato/tortilla chips (sweet and salty mix, trust me!), salt, etc. (optional)

Method

1. Preheat oven to 400 degrees F
2. Line sheet pan with foil. Cover sheet pan completely with saltine crackers. Set aside
3. In a medium pot over medium-high heat, heat the butter and brown sugar to boiling, stirring constantly. Continue boiling, and stirring for 3 minutes.
4. Pour HOT toffee mixture on prepared crackers and immediately pop into oven for 5 to 6 minutes, or until the the tops of the crackers are bubbly.
5. Remove from oven and sprinkle with chocolate chips. Place in oven for 1-2 minutes to melt chocolate. Remove from oven and spread chocolate around with knife or rubber spatula. Sprinkle with mix-ins, if deisred. Let cool completely. Break toffee into desired sizes and serve. Refrigerate leftovers for up to one week.

*Once chocolate has been heated it has a lower melting point, so leaving it at room temperature may leave you with slightly melty toffee*