Home > Just for you > Saltine Toffee

Saltine Toffee

Before I tried this recipe I was skeptical. I mean how could saltines ever turn into toffee? Well I’m a skeptic no more. This really is a wonderful treat that keeps well in the fridge and actually seems to taste better after a few days.
-In my area we call this “crack” cause you can’t stop at just one piece. It’s even better tasting when you use the mini Breton crackers (regular flavour) too. I usually just turn the oven off after the 7 minutes, sprinkle the chocolate chips over the baked mixture and return to oven for 1-2 minutes to soften the chips to spread around. Once you’ve put the nuts on, and the pan has cooled, put it in the freezer for a few hours or overnight to make it really nice, cold and crunchy.
-It is still fairly crisp but still, a bit chewier. I made it the original way until a friend told me about the wraps and my family likes it better with those. I guess you’d have to try it and see which is your favorite. Wish I could be more helpful.
-I made with Zesta crackers but next time will use the white box Saltines, as I find them flakier. I did not put nuts on top due to an allergy in the house, and I miss the nuts! But they are very good without them. Next time I will increase all my ingredients a bit, as I had a hard time spreading everything, both the caramel and the chocolate. My husband said this is better than toffee. He doesn’t like that toffee is the texture of brittle candy. But the cracker in this changes that and offers the salty sweet flavor we love at our house.

Please continue to Next Page (>) for the full list of ingredients and complete cooking instructions.