This Saltine Cracker Toffee was my grandma’s recipe. It’s addicting and one of my favorite chocolate treats! Some people refer to this Saltine Cracker Toffee as “Christmas Crack”, but we make it all year long.
SALTINE CRACKER CANDY
A clear indication that my life has gotten really busy is the lack of blog updates. Life this week has been pretty crazy.
I’ve been washing two weeks of vacation laundry, getting into fender benders, taking kids to the doctor for strep throat, baking a whole lot of goodies for a church function, and getting ready for our friends to come stay with us.
But I haven’t forgotten this little blog of mine. In fact, I’ve been really reminiscent (thank you spell checker) lately and have been thinking about all the recipes that have been passed on to me from my family.
This Saltine Toffee comes from my grandma. My grandma Peterson always had her house stocked with See’s chocolates and her fridge stocked with Dilly Bars from Dairy Queen. Not the small factory made ones they have now. The huge handmade Dilly Bars with the big swirl in the middle.
Although you and allrecipes probably have 10,324 versions of this, this is the one my grandma made. So there.
And if you’ve never made this saltine cracker toffee recipe you are in for a treat. It’s a toffee made with saltine crackers for that extra crunch topped with melted chocolate. Simple ingredients. Easy. No candy thermometer needed.
Saltine Cracker Toffee
This Saltine Cracker Toffee was my grandma’s recipe. It’s addicting and one of my favorite treats!
- 40 salted saltine crackers or enough to line your pan
- 1 cup unsalted butter
- 1 cup packed brown sugar
- 2 cups milk chocolate or semisweet chocolate chips
- (optional) 3/4 cup chopped pecans
Preheat oven to 400 degrees and line a cookie sheet with at least a 1/2 inch edge or jelly roll pan with parchment paper. Line saltine crackers in a single layer on the cookie sheet.
In a small pot combine sugar and butter and bring to a boil. Once mixture is at a boil, continue boiling for 3 minutes. Mixture should be a deep caramel color. Immediately pour over saltines and spread to cover crackers completely.
Bake at 400 degrees for 5 to 6 minutes. It will get all bubbly and the crackers will look like they are floating. Remove from oven and straighten any crackers that have gotten out of line. Sprinkle chocolate chips over the top and let sit a couple of minutes to melt. If your pan isn’t hot enough you can even pop it back in the oven for a couple of minutes to melt them. Sometimes I melt the chocolate chips in the microwave for about 1 minute then spread it on. Spread melted chocolate and top with chopped nuts if desired. Cool completely. You can pop it in the fridge for a couple of minutes to help the chocolate set. Break into pieces and eat.
Note: You should either use salted butter or salted saltines but not both. I used salted crackers and unsalted butter in this one.
Source: Grandma Peterson