Description
Easy Chocolate Cracker Toffee is a sweet and salty treat made with crisp saltine crackers, buttery brown sugar toffee, and a smooth melted chocolate topping. It bakes quickly, chills fast, and breaks into glossy, crunchy pieces that are perfect for parties, gifting, and holiday trays.
Ingredients
40 saltine crackers (about 200 g)
1 cup unsalted butter (226 g)
1 cup packed light brown sugar (200 g)
1 tsp vanilla extract (5 ml)
2 cups semi sweet chocolate chips (340 g)
Flaky sea salt, optional (about 1/4 tsp or 1 g)
Optional toppings: 1/2 cup chopped pecans or almonds (60 g) or 1/2 cup crushed pretzels (50 g) or festive sprinkles
Instructions
1. Preheat oven to 350°F (175°C). Line a rimmed baking sheet (about 10 x 15 inches) with parchment paper. If using foil, grease lightly.
2. Arrange the saltine crackers in one tight, even layer to fully cover the pan.
3. In a medium saucepan over medium heat, melt the butter and brown sugar together, stirring constantly until smooth.
4. Bring the mixture to a gentle boil and cook for 2 to 3 minutes while stirring constantly, until slightly thickened and glossy.
5. Carefully pour the hot toffee over the crackers. Use a heatproof spatula to spread the toffee evenly so the crackers are fully coated.
6. Bake for 5 to 7 minutes, until the toffee is bubbling across the surface.
7. Remove from the oven and immediately sprinkle chocolate chips evenly over the hot toffee. Let sit for 2 minutes, then spread the melted chocolate into a smooth layer.
8. Sprinkle flaky sea salt and any optional toppings over the chocolate while it is still soft.
9. Cool at room temperature for 10 minutes, then refrigerate for 30 to 45 minutes until fully firm.
10. Lift the slab out using the parchment, then break into pieces. Serve and enjoy.
Notes
Toffee tip: Stir constantly while boiling to prevent scorching, and do not shorten the boil or the toffee may stay soft.
Chocolate tip: If chips do not fully melt, return the pan to the warm (turned off) oven for 30 to 60 seconds, then spread.
Pan tip: Always use a rimmed baking sheet to prevent overflow.
Toppings: Nuts, crushed pretzels, toasted coconut, or sprinkles all work great. Add flaky salt for the best sweet and salty finish.
Storage: Store airtight at room temperature up to 5 days or refrigerate up to 10 days. Freeze up to 2 months, thaw at room temperature before serving.
Substitutions: Use dairy free butter for dairy free, and use certified gluten free crackers for gluten free.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 210
- Sugar: 16 g
- Sodium: 160 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg