Sweet and Salty Toffee Crackers
A delicious blend of sweet caramel, salty crackers, and rich chocolate.
Ingredients
Main Ingredients
- 35 pieces saltine crackers
- 1 cup unsalted butter
- 1 cup brown sugar packed
- 1 teaspoon vanilla extract
- 1 teaspoon kosher or sea salt
- 2 cups chocolate chips milk chocolate or semi-sweet
Instructions
- Line a jelly roll pan (10 x 15 inches) with nonstick foil or a silicone baking mat. Preheat the oven to 350°F.
- Arrange the saltine crackers in a single layer on the pan.
- In a 3-quart heavy-bottomed saucepan, melt the butter and brown sugar over medium-high heat, stirring frequently. Make sure to keep stirring to prevent the sugar from burning!
- Bring the mixture to a boil and let it boil for 3 minutes, stirring almost continuously. If using a candy thermometer, aim for 270°F-290°F.
- Remove the saucepan from the heat and stir in the vanilla extract and salt.
- Pour the caramel mixture over the saltines, spreading it evenly.
- Bake for 5 minutes until the caramel is bubbling vigorously. If using a candy thermometer, aim for 300°F-310°F.
- Sprinkle the chocolate chips over the hot caramel, cover the pan with foil, and let it sit for 5 minutes to allow the chocolate to melt.
- Remove the foil and use an offset spatula to spread the melted chocolate evenly over the top.
- Add any desired toppings, like chopped nuts or sprinkles, and let the toffee cool at room temperature until set, or chill in the fridge for at least 2 hours.
- Peel away the foil from the bottom of the toffee and either crack it by hand or cut it into pieces with a knife.
- Store the toffee in an airtight container in the refrigerator for up to 1 week.
Notes
You can customize this toffee by adding chopped nuts, sea salt, or sprinkles on top of the chocolate before it sets.