Do you like recipes that aren’t complicated?
Do you like recipes that only require a few ingredients? Especially when those ingredients are likely things you have on hand right now?
Do you like having a sweet treat waiting for you after a long day – or for those moments when you simply want something indulgent?
Yes? Then this is the recipe for you. This toffee is easy to make, chocolatey, and delicious!
This toffee recipe was given to me by a friend many years ago. When I first made this toffee, I couldn’t believe how easy it was. No complicated candy-making techniques – just simple ingredients with a straightforward method.
I was also surprised to learn that there were saltine crackers in this toffee. An unexpected ingredient, but the salty-sweet combination works so well together.
Saltines, butter, sugar, and chocolate chips – that’s all you need to make this delicious toffee.
Start by melting butter with sugar in a saucepan over medium-low heat. Once melted, simmer for about 3 minutes until bubbly and thickened.
While heating the butter/sugar mixture, arrange saltines on a foil-lined sheet pan. When butter/sugar is thickened, pour over saltines, spreading evenly over the crackers.
Bake for 10 minutes or until slightly golden brown. Remove from oven and pour chocolate chips over the top of the crackers. Let sit for a few minutes so the chocolate can start melting, or put the pan back in the oven for a minute or two. Spread the melting chocolate evenly over the top of the crackers. If desired, add sprinkles or chopped nuts before refrigerating until set.
Toppings: customize for any season with sprinkles or candies. Nuts are delicious too! Change up the chocolate – semi-sweet, milk or dark chocolate chips are all great options.
Batch size: this recipe makes 1/4 sheet pan (9×13). I often double this recipe at Christmastime when I’m making this toffee to include on cookie platters. However, a single batch is much easier to work with. The saltines fit perfectly on a 1/4 sheet pan without needing to be broken into smaller pieces.
The baking time is slightly less – a 1/4 sheet pan bakes for 10 minutes, while a half sheet pan bakes for 15 minutes.
When using a 1/4 sheet pan, it’s easy to remove the toffee from the pan, peel off the foil, and cut or break into pieces.
Ingredients: I like using salted butter in this recipe. The salt balances out the sweetness of the sugar and chocolate. I also like using mini chocolate chips. They melt very quickly once they hit the hot crackers, and then spread very easily. If using regular chocolate chips, it’s best to put the pan back in the oven for 1-2 minutes to facilitate the melting of the chocolate, making it easier to spread.
Bake and enjoy!
This toffee comes together quickly, using ingredients that likely don’t involve a separate trip to the store. It is simply delicious.
Make some for your family or share with a neighbor. This toffee is the perfect addition to a dessert platter or a sweet surprise in a lunch box.
A salty-sweet indulgent treat made with saltine crackers, butter, sugar, and chocolate.
- 1 stick salted butter
- 1/2 cup sugar
- 24 saltine crackers
- 6 ounces semi-sweet chocolate chips
Preheat oven to 350 degrees. Line a 1/4 sheet pan (9x13) with aluminum foil. Arrange saltine crackers to completely cover the bottom of the sheet pan. Set aside.
In a small saucepan placed over medium-low heat, combine butter and sugar. Heat until melted and cook for an additional 3 minutes or until bubbly and slightly thickened. Pour the butter/sugar mixture over the saltine crackers, spreading evenly over the crackers.
Bake for 10 minutes or until slightly golden brown. Remove pan from oven and sprinkle chocolate chips over the top. Let sit for a few minutes or, alternatively, put the pan back in the oven for 1-2 minutes to help melt the chocolate.
Spread the melting chocolate evenly over the crackers. Decorate with sprinkles or chopped nuts if desired. Refrigerate approx. 1 hour until set. Cut or break into pieces. Enjoy!
The prep and cook time noted above does not include the chill time.