Since my holiday baking is broader this year and I’m trying to find easier recipes, this was my opportunity to make cracker toffee, which I have always wanted to try. I have to admit that I had some skepticism, as how could saltine crackers become like toffee? That seemed very farfetched, but I had seen enough recipes that I wanted to give it a try. Since I could decorate these with holiday sprinkles, I knew they would fit right in.
Despite the need to use a candy thermometer, these are very simple. So, so simple! The butter and brown sugar came together quickly, and once I found a stirring spoon that didn’t conduct heat, it was even easier. If you don’t have a candy thermometer, you can bring the mixture to a boil and then boil it for three minutes instead.
When you cover the saltines with the sugar/brown sugar mixture, it forms a candied mixture, then heating in the oven finishes the toffee. Cover with chocolate, let it set, and then spread it around. I topped mine with mini candies, which I should have pressed in more firmly. This makes really tasty toffee. It isn’t “break your teeth” hard, but I don’t care for that anyway. This has a nice toffee flavor that is easy to eat!
20-30 saltine crackers
1 cup butter
1 cup packed brown sugar
1 teaspoon vanilla
½ teaspoon salt
2 cups milk chocolate chips
Decorative sprinkles and/or candies
Heat the oven to 350 degrees. Line a 10” x 15” pan with foil and spray the foil with nonstick cooking spray.
Place the crackers in a single layer on the prepared pan. Mine didn’t fit perfectly but it didn’t make a difference.
In a large saucepan, melt the butter and brown sugar, stirring frequently, over medium-high heat. Bring the mixture to a boil and boil for three minutes, stirring frequently. The mixture will be between 270 and 290 degrees on a candy thermometer.
Remove from the heat and stir in the vanilla and salt. Pour the mixture over the crackers and spread evenly.
Bake for 5 minutes, until the caramel is bubbling vigorously. Remove it from the oven and sprinkle evenly with the milk chocolate chips. Cover the baking sheet with foil and allow it to sit for 5 minutes.
After 5 minutes, remove the foil and gently spread the chocolate evenly over the cracker toffee. Top with decorative sprinkles or candies. Refrigerate for at least two hours.
Once cooled, remove from the pan and peel away the foil. “Crack” the toffee with your hands or use a knife to create irregular pieces. Store in an airtight container.
Recipe from Mom on Timeout
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