Chocolate Saltine Toffee
These Chocolate Saltine Toffee treats make for a great small gift — make a bunch, break ‘em apart, divide them amongst your friends and family, and save a few for yourself. There are also endless variations you could do with these little guys, though my versions were not very adventurous. Considering how easy they are to make (only a few low-cost ingredients, very short prep and cook time), I plan to make them year-round.
The recipe is originally from Averie Cooks. It’s easy to swap out ingredients to make these treats gluten-free, like I did for one of my batches, and she offers directions for making these treats vegan, too.
Before we get to the recipe, let me emphasize the importance of lining your 9x11” pan with tin foil and greasing it very well. The first time I made these treats I used grease-proof paper, and it was a total disaster: in the “peeling-off” step, the grease-proof paper ripped and did not peel off easily at all. Luckily my friends were on hand to help me “clean up the mess,” by way of eating all the treats, paper stuck to the bottom and all. Everyone needs friends that will happily ingest paper for them, right?
OK. On to the recipe. Chocolate Saltine Toffee is:
♥ 1 cup brown sugar
♥ 2 sticks/1 cup unsalted butter
♥ 30ish saltine crackers*
♥ 1/2 tsp vanilla
♥ 1.5-2 cups chocolate chips
♥ Step One: Preheat oven to 350F. Line a 9x11” pan or cookie tray with tin foil. Grease the tin foil well — either with cooking spray or by running a stick of butter back and forth over the tin foil, so you leave a buttery residue (ensuring no sticking). Place saltine crackers on top of foil, making them as close to each other as possible.
♥ Step Two: In a small saucepan, combine butter and sugar over medium heat. Bring to a boil, stirring constantly. Once boil is reached, turn down heat to low and let the mixture simmer for 3-5 minutes (minimal stirring), or until it thickens. Beware of heating it for too long; butter and sugar can burn, which is not pleasant to smell or taste. The 3-5 minutes should be ample.
♥ Step Three: Remove butter/sugar saucepan from heat. Wait 1 minute, then add the vanilla. Stir to combine.
♥ Step Four: CAREFULLY pour this mixture over your saltine crackers. The force of pouring the butter/sugar will make your crackers float around a bit, so try to pour the mixture slowly. If crackers do get out of place, you can quickly use a fork to move them back, or just not care.
♥ Step Five: Bake saltines (now with butter/sugar all over them) in the oven for 5-7 minutes, or until the mixture is bubbling.
♥ Step Six: Remove saltines from oven. Let pan sit for 3 minutes. Then sprinkle chocolate chips evenly over pan. Let sit for an additional 3 minutes. Then, use a spatula to spread chocolate chips over the saltines. Add any toppings (chopped nuts, crushed candy canes, sprinkles, etc).
♥ Step Seven: Place pan in freezer, and let harden for 2+ hours.
♥ Step Eight: Remove pan from freezer. You can now cut your giant bar of chocolate saltine toffee into small ones! I found it easiest to stand the giant bar up on one end, and peel the foil off before cutting into smaller pieces.
To make Gluten-Free Chocolate Saltine Toffee: Replace regular saltines with Gluten-Free crackers. I used a round-shaped cracker, and my results were really no different from when I used the square saltines. The Gluten-Free crackers were substantially thicker than the saltines, which was welcome addition to the chocolate and the toffee layers.
Additional toppings could include:
♥ Chopped walnuts (what I used in one batch)
♥ Chopped hazelnuts (what I used in the photos above)
♥ Toasted almond slices
♥ Any kind of chopped nut, really
♥ Crushed candy canes
♥ Sprinkles of all kind
♥ Sea salt
♥ Orange zest
Enjoy, and let me know what you top your Chocolate Saltine Toffee with!