salty toffee and chocolate crackers

December 2, 2011

The Month of the Holiday Party. It is that time. It is happening now friends!

I bet you can’t wait to drink glass after glass of warm prosecco over endless cracker platters, right?

Buttery, salty, crunchy, covered in chocolate and made with four main ingredients – these treats are party savers.

The best part: they are made with saltine crackers!

Other selling points: easy to transport, one batch makes a ton, and your fellow partygoers will think you are a master confectioner.

The goodness starts with a cup of butter.

Add a cup of brown sugar, and heat until it becomes a golden brown caramel sauce.

Pour the caramel over the Saltines, bake, cover with chocolate chips until they melt, spread over the crackers and sprinkle with salt. Break it up and watch it disappear.

Salty Toffee and Chocolate Crackers
Makes about 4 dozen 1-inch squares

This recipe, in various forms, is all over the place. I don’t know quite where to give credit since I make it from a scrap of paper that has been in my recipe binder for years.

40 Saltines, or about one sleeve of crackers
2 sticks butter
1 cup brown sugar
1/2 teaspoon vanilla
2 cups chocolate chips
Sea salt for sprinkling

Preheat the oven to 350. Line a rimmed baking sheet with foil, and butter the foil. Line the pan with crackers, making sure they are as close together as possible, and breaking crackers in half so they fit right up to the edge of the pan.

In a medium saucepan over medium heat, stir the butter and brown sugar together until the mixture is melted and begins to boil, then let it boil for about three minutes. Remove from heat and stir in the vanilla.

Slowly pour the caramel over the Saltines (the crackers will want to move around, but don’t let them. You are the boss!) Bake the crackers for 15 minutes, making sure that the caramel doesn’t bubble over. Reduce the heat slightly if this happens.

Remove from the oven and cover with chocolate chips. Let them melt for a few minutes (or stick them back in the warm over for 30 seconds) and then spread the chocolate over the crackers. Sprinkle with salt.

Cool completely. Cut or break into pieces and store between layers of waxed paper.

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{ 11 comments… read them below or add one }

Emily B. December 3, 2011 at 3:29 pm

is that packaging from ny cake & bake? i need some asap. (also, thx for adding the notification for follow up comments).

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Lillie December 3, 2011 at 3:55 pm

I got the clear bags and the ribbon at the Papersource on Court Street. They have a few different sizes of bags, and a TON of ribbons. :)

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Nancy December 5, 2011 at 4:46 pm

How have I lived for 57 years and never seen a recipe for these?! I must make these…….

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Lillie December 6, 2011 at 5:44 pm

Yes! They are perfect to make as a Secret Santa present since you will have tons left over :)

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Katie December 14, 2011 at 12:23 pm

Hi Lillie! I made these for my coworkers and they were a huge hit! Thanks for the idea and congrats on this awesome blog. Yay!

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Lillie December 14, 2011 at 3:01 pm

Yay!! That’s so awesome! xoxo

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Maggie May 8, 2012 at 5:47 pm

I know I am a little late on the uptake here, but these look delicious! I am so making them this year for Christmas..thanks for sharing!

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Lillie May 10, 2012 at 4:13 pm

Yay! You aren’t late at all – I’m sure they would be welcome at a summer picnic too…

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Tim October 22, 2012 at 10:27 am

I’m reading through your past blogs (and loving all the tasty ideas) and wanted to point out to anyone reading this recipe that you can achieve the same results by using matzo crackers. Exact same recipe, just sub in the matzo and break it up afterwards into shards for the easiest “mock toffee” ever.

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Lillie October 24, 2012 at 11:09 am

Thank you Tim!

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baker May 17, 2013 at 10:20 pm

Boiling the sugar mixture for 3 minutes and baking for an additional 15 minutes at 350 resulted in burnt black toffee on the bottom. Most of the other versions of this recipe I have found recommend baking for 5 to 10 minutes….and some recommend boiling for 1-2 minutes. 3 minutes on the stove top and 15 minutes baking is too much in my oven. Watch it carefully if you have a hot oven or you will waste a cup of butter.

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