Easy Fast and Absolutely Mouth Cramming Delicious! These White Chocolate Saltine Toffee with Oreos and Peppermints treats are the best easy treat of the season! Anyone can make these and they are complete in about 15 minutes!
Chocolate Saltine Toffee with Peppermints
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, these toffee yummies are perfectly delicious!
These toffee goodies take literal minutes to make and taste like you spent hours slaving in the kitchen over them!
Besides, they look so cute in a box with other treats! (You know that butter and sugar make toffee, right?)
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 white chocolate chips (2 bags)
- Kosher Salt
- Oreos
- Peppermints
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 white chocolate chips over the top and allow to melt.
- Sprinkle with salt and crushed oreos and peppermints
Tips and Tricks for Perfect White Chocolate Saltine Toffee with Oreos and Peppermints
- 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.
- I used crushed candy canes for this batch, but regular round peppermints will work too.
- You’ll want to use regular oreos and not the double stuffed or flavored oreos for this recipe. It’s the outer cookie that gives the flavor and color to the dish.
- 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 white 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 white chocolate.
- Let it cool just a little bit before you add the Oreos and Peppermints.
- 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…
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White Chocolate Saltine Toffee with Oreos & Peppermints
Ingredients
- 1 sleeve saltine crackers – about 30-40
- 1 cup butter 2 sticks
- 1 Cup dark brown sugar
- 24 oz white chocolate chips recommend ghiradelli
- Kosher salt – to taste
- 1/2 cup peppermints approximate amount – add more or less according to your own esthetic – crushed
- 1/2 cup oreo cookies crushed
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 pan must have a rim. It's 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 chips over the crackers. Don’t worry – they will melt. When they melt, use the back of a wooden spoon or a spatula and spread the chocolate over the crackers. Sprinkle Kosher salt evenly over the surface.
- Allow to cool a bit on the counter and then sprinkle with crushed oreos and peppermints
- 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.
Notes
- The 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.
- 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 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.
- Let it cool just a little bit before you add the peppermints.
- Allow the whole pan to completely cool before you break apart into pieces or you’ll have a gooey mess.
Nutrition
I think being joyful is my favorite thing. How about you?
Ecclesiastes 3: 12-13
I perceived that there is nothing better for them than to be joyful and to do good as long as they live; also that everyone should eat and drink and take pleasure in all his toil—this is God’s gift to man
