This crunch chocolaty saltine toffee is a classic holiday treat takes minutes to make. It's everyone's favorite. Highly addictive.
I've updated this post with new photos and formatting. This popular holiday recipe for Chocolate Saltine Toffee deserved an update and Zoe was kind enough to help me out this time. We call this stuff Christmas Cr*ck in our house - mostly because it is hard to stop eating once you start, but also because we break it into pieces, so it all cracked up.
There are literally hundreds of variations of this Christmas treat all over cyberspace.. like here.. or here (one of my favourites)... sometimes know as Saltine Toffee, or Chocolate Saltine Toffee Candy
I have literally made this stuff so many times, I can't even count. It's kinda versatile and works for so many holidays. It's easy to keep this nut-free too - so I love this for school holiday potlucks and bake sales.
Sometimes I use a combination of saltines and pretzels - the pretzels adding a little extra salty-ness. Use milk chocolate and dark chocolate - or some combination. Once the chocolate is melted you can leave as is, sprinkle with candy or nuts, crushed candy canes, sprinkles or a nice sea salt for something a little more sophisticated. Zoe chose pretty gold and sliver sprinkles 🙂
Basically you need equal amounts butter and brown sugar and enough saltines to cover the bottom of a large rimmed baking tray. If you are using pretzels, just squeeze some in between the crackers. I don't like mine perfectly lined up - I like a little space between the crackers and it's okay if the pretzels are not snug down in between. Uneven terrain is good. Make sure you line whatever baking dish you are using with aluminum foil and spray the foil with cooking spray. This is sticky stuff!
Before you do anything, get your pan ready.
Because once the toffee is ready to go, it is ready to go. So you want to be ready for it. In a small saucepan, combine sugar and butter and bring to a boil over medium heat. Stirring constantly, do not allow it to burn. However, this should bubble hard. Boil hard for 3 minutes. Keep stirring.
Remove from heat, allow to cool for a minute and stir in vanilla and a good pinch of salt..
Spread mixture over top of crackers then place it back in your pre-heated oven for 12-15 minutes.
From my experiences you should tend toward a longer baking time. Some recipes suggest 5-7 minutes. I've tried that, and I found 12-15 minutes is better. A longer baking allows the butter and sugar to form a toffee - not enough baking and you end up with something soft - a bit greasy and crumbly (but totally edible! ) - just not as pleasing to look at.
You want it bubble all over before you take it out of the oven.
Remove from the oven and allow it to cool for a few minutes, then top with chocolate chips. Wait a minute to allow the chocolate to soften slightly, then spread with an offset spatula until chocolate is even. At this point you can add some extra toppings - sprinkles, nuts, candy.
Allow it cool completely before removing from the pan and cutting. I like to leave it sit in the refrigerator overnight. If you spread your foil properly, once cool, the whole thing will lift right out of the tray. Break into pieces.
Chocolate Saltine Toffee
Ingredients
- 35 saltine crackers
- 1 cup brown sugar
- 1 cup unsalted butter
- 1 teaspoon vanilla extract
- a healthy pinch of salt
- 2 cups chocolate chips
- sprinkles crushed candy canes or finely chopped nuts for topping
Instructions
- Preheat oven to 350 degrees
- Line a 10 x 14 rimmed baking tray with aluminum foil and spray with cooking spray. Arrange saltines in an even layer on the baking tray.
- In a medium sauce pan, bring brown sugar and butter to a boil over medium heat. Stirring constantly. Once boiling, boil hard for 3 minutes, stiring the whole time. Remove from heat and allow to cool one minute then stir in vanilla and salt.
- Pour sugar and butter mixture over top of saltines and spread evenly. Use an offset spatula to push mixture iover the corners of the saltines so that they are evenly coated. Place saltines into 350 degree oven and bake for 12-15 minutes. Sugar mixture will bubble up around the saltines. Carefully remove from the oven.
- Allow the candy to cool slightly (1- 2 minutes) then sprinkle the chocolate chips over top of the candy. Wait a minute or two then use an off-set spatula to spread the now melted chocolate evenly over the candy. Don't press too hard to avoid pushing the chocolate into the soft candy. Sprinkle toppings over top of melted chocolate and allow the candy to cool completely and harden - refridgerate several hours or overnight. Break into chuncks or cut into pieces and serve. Will keep for several days in an airtight covered container for up to 2 weeks.
Joanne says
I actually have some PRE Christmas posts that I still need to get up...so don't feel bad! Plus...I could enjoy this all day any day, so no post on it is too late! yum!
infinebalance says
LOL - Good I wouldn't want anyone to call me a slacker blogger!
Hannah (BitterSweet) says
Oh yes, this stuff is dangerous! I make mine for Passover with matzo boards instead of crackers, since it's the only way to make matzo palatable, if you ask me. 😉
infinebalance says
I feel the same way about saltines. I don't get the point unless of course you are sick or they are covered in chocolate.