Saltine Toffee {crack}

  • Sweet and salty
  • chocolate and nuts
  • buttery toffee goodness
  • easy and quick to prepare
  • doesn’t require special kitchen tools
    • like a candy thermometer




the ratio of


level of difficulty/time spent/number&cost of ingredients






is near perfect.




when i feel like it didn’t take any effort, time or money to make a dish


that is then well received, tastes extremely decadent and one batch can feed a crowd-


that is the dream.




I just spent 5 minutes googling the structure of an ode poem because this treat inspires me.


fortunately for everyone involved, it doesn’t inspire me that much.




i bet you’re drooling now huh?


recipe added to this year’s holiday food list.


Saltine Toffee {crack}
adapted from:
  • 1-2 sleeves of salted saltine crackers
  • 1 cup (2 sticks) butter
  • 1 cup brown sugar
  • 2 cups semi-sweet chocolate chips
  • 1 cup favorite chopped nuts (I have used either walnuts or pecans)
  1. Preheat oven to 400 degrees and line a medium sized sided cookie sheet with tin foil and spray oil.
  2. Place as many crackers onto the greased tinfoil to fill the pan with them not overlapping but just touching. (mine is just over 1 sleeve)
  3. In a saucepan, melt the butter and brown sugar over medium heat. Bring it to a simmer and let it simmer for three minutes without stirring (seriously). After the three minutes, carefully and evenly pour the hot brown sugar mixture over the saltine crackers.
  4. Bake for 5-7 minutes. It will be bubbly and has no concept of looking "done"
  5. Remove the pan from the oven, place it on a heat safe surface (like the stove top)
  6. Immediately sprinkle the chocolate chips evenly across the toffee.
  7. As it is melting, spread the chocolate evenly across the toffee (like frosting).
  8. Sprinkle the nuts on top of the melted chocolate and slightly press them into the chocolate and toffee.
  9. Let the pan cool completely- walk away. put it in the fridge if you can't wait.
  10. Take the toffee out of the pan, peel off all of the tin foil and break into "2 bite" sized pieces.
  11. Store in an air-tight container for 1-2 weeks.






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