Easy Fast and Absolutely Mouth Cramming Delicious! This Chocolate Saltine Toffee (aka Christmas Crack) is the best easy treat of the season! Anyone can make this and it’s complete in about 15 minutes!
Chocolate Saltine Toffee
Seriously, if you are taking a sweet to a party or giving a box of goodies to a friend, this will be the easiest addition you can possibly make! Similar to My White Chocolate Saltine Toffee with M&Ms, this toffee is perfectly delicious!
This toffee goody takes literal minutes to make and tastes like you spent hours slaving in the kitchen over it!
Besides, they look so cute in a box with other treats! (You know that butter and sugar make toffee, right?)
Try our Mason Jar Cookies too!
Here’s What You’ll Need For This Christmas Cra*k
- Saltine Crackers (1 sleeve)
- 2 Sticks of Butter (1 Cup)
- 1 Cup Brown Sugar
- 24 oz chocolate chips (2 bags)
- Kosher Salt
Here’s How You Do It
- Lay the saltines crackers on a sheet pan.
- Melt the butter and sugar together, pour over the saltine crackers.
- Put the pan in the oven for a bit.
- Spread the chocolate chips over the top and allow to melt.
- Sprinkle with salt
Tips and Tricks for Perfect Chocolate Saltine Toffee
- The saltine crackers don’t have to be perfectly lined up on the pan, they are going to scootch around when you pour the butter/sugar mix over the top.
- Line your pan with something – aluminum foil, parchment paper… something. Otherwise, everything will stick and it will be a total mess.
- Try to pour the butter sugar mix as evenly around as possible. It’s going to spread out on its own, but you don’t want it so very thick in the middle of the pan.
- Sprinkle the chocolate chips and then let them sit for about 5 minutes. They will look like they aren’t doing anything at all, but no worries, they are melting and you’ll be able to spread them with a spatula.
- If you don’t have a spatula, the back of a large spoon will work for spreading the chocolate.
- Let it cool just a little bit before you add the salt
- Allow the whole pan to completely cool before you break apart into pieces or you’ll have a gooey mess.
- Don’t fret about making the toffee part of this recipe, just cook it according to the directions below. You might have heard horror stories about toffee, but this finishes in the oven, no worries. Just MAKE SURE you have a non stick covering on your pan.
- You might think it’s weird to use saltines in a dessert recipe, but crackers have been used for all kinds of substitutes in recipes for literally ever. Check out this history.
Frequently Asked Questions (FAQ’s)
Yes, you CAN freeze this treat! Wrap it well in freezer safe wrap and then freeze for up to 3 months.
This will keep in a sealed container for 5-8 days.
The best way to keep this treat is in a sealed container like a zip lock bag or a plastic container with a sealable lid.
If You Enjoyed This Easy Treat, You Might Also Enjoy…
Watch Me Make It!
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Chocolate Saltine Toffee
Ingredients
- ½ sleeve saltine crackers – about 30-40
- 1 cup 2 sticks Butter
- 1 Cup dark brown sugar
- 2 Bags dark chocolate chips 12 oz
- Kosher salt – to taste
Instructions
- Preheat the oven to 425. In a sauce pan, melt the butter and brown sugar together and bring to a boil. Allow to boil for about 5-6 minutes – stir occasionally.
- Put down parchment or a silpat mat or greased aluminum foil on a rimmed baking sheet. Lay saltine crackers out to cover the baking sheet (the rim part is important).
- Pour the brown sugar/butter boiling mixture over the crackers, cover as evenly as possible
- Bake at 425 for 4-5 minutes until bubbly.
- Remove the sheet pan from the oven and pour the chocolate chips over the crackers. Don’t worry – they will melt. When they melt, use the back of a wooden spoon and spread the chocolate over the crackers. Sprinkle Kosher salt evenly over the surface.
- Place the entire baking sheet into the fridge or even the freezer until the chocolate is hard – about an hour. Break it into pieces or cut with a knife or even a pizza cutter to create different sized pieces.
- Store in a resealable container and keep in the fridge.
Notes
- The saltine crackers don’t have to be perfectly lined up on the pan, they are going to scootch around when you pour the butter/sugar mix over the top.
- Line your pan with something – aluminum foil, parchment paper… something. Otherwise, everything will stick and it will be a total mess.
- Try to pour the butter sugar mix as evenly around as possible. It’s going to spread out on its own, but you don’t want it so very thick in the middle of the pan.
- Sprinkle the chocolate chips and then let them sit for about 5 minutes. They will look like they aren’t doing anything at all, but no worries, they are melting and you’ll be able to spread them with a spatula.
- If you don’t have a spatula, the back of a large spoon will work for spreading the chocolate.
- Let it cool just a little bit before you add the salt
- Allow the whole pan to completely cool before you break apart into pieces or you’ll have a gooey mess.
- Don’t fret about making the toffee part of this recipe, just cook it according to the directions below. You might have heard horror stories about toffee, but this finishes in the oven, no worries. Just MAKE SURE you have a non stick covering on your pan.
- You might think it’s weird to use saltines in a dessert recipe, but crackers have been used for all kinds of substitutes in recipes for literally ever. Check out this history.
Nutrition
Do you know someone who doesn’t seem to have any empathy? Someone who talks over you when you try to share something important to you? Someone who just charges forward with their own thoughts even when you have something devastating to share?
Is this person you?
Empathy is an endeavor we should all pursue.
John 15:12
This is my commandment, that you love one another as I have loved you.
