Easy Saltine Cracker Toffee
Sweet and salty saltine cracker bars that are so easy to make! Gooey caramel wrapped around saltine crackers, topped with dark chocolate and flaky sea salt.
Equipment
- 1 jelly roll pan (a cookie sheet with raised edges)
Ingredients
- 40-50 saltine crackers
- 8 tablespoon margarine 1 stick, can sub butter, see notes
- 8 tablespoon butter 1 stick, can sub margarine, see notes
- 1 cup light brown sugar do not sub dark brown sugar
- 1 10-12 oz package dark or semisweet chocolate chips
- flakey sea salt or nuts, for topping optional
- non-stick spray
Instructions
- Preheat the oven to 400° F
- Line a large Jelly Roll pan (or rimmed cookie sheet) with aluminum foil, spray with nonstick spray, and arrange the saltines salt-side down in a single layer. Break some crackers into smaller pieces to fill in the edges as needed.
- Melt together the butter and margarine in a saucepan over medium heat. Once melted add the brown sugar. Cook, stirring frequently, until the mixture is bubbling all over and turns a caramel color. Allow the mixture to boil for about a minute, then remove from heat (be careful to ensure it doesn’t boil over).
- Mix well, then pour the mixture over the crackers, covering them as evenly as possible. Put the jelly-roll pan into the oven and bake until the mixture begins to bubble, about 3 minutes. Very carefully remove the pan from the oven, taking care to keep it level, as the pan can easily spill.
- Set the pan down on a heatproof flat surface. Use a butter knife or spatula to re-level any overlapping crackers back into a single layer. Once the mixture has stopped bubbling, scatter the chocolate chips evenly over the top. The chips will take a few minutes to melt completely (it may look too sparse before the chips melt, but don't worry, they will cover all the bars). Spread them as they melt to form an even layer of chocolate on top. Optionally, top with flakey sea salt or slivered nuts once the chocolate is partially set.
- Once the pan is cool to the touch, transfer it to the freezer or fridge and chill until completely cooled (I use the freezer). Once fully chilled, remove from the freezer and peel off the aluminum foil. Break the bars up into pieces, about the size of 1 saltine (it’s okay if the size varies piece to piece). Store in an airtight container between layers of wax paper in the fridge or freezer.
Notes
If you use two sticks of butter these will turn out hard and crunchy like a brittle, if you used two sticks of margarine they will be soft and very sticky. I think the half butter & half margarine approach yields the best texture! The caramel layer will be soft but not too messy.
Freeze longer for easier breaking. You can store these in the freezer for a few months, and they are great to eat straight out of the freezer!
Nutrition
Serving: 1 barCalories: 100kcal
Love this recipe?Join us on Instagram to never miss a new post!