Go Back
–+ servings
Chocolate Cracker Toffee

Irresistibly Crunchy Chocolate Cracker Toffee Delight

This Chocolate Cracker Toffee combines crunchy saltines with a luscious toffee layer and smooth chocolate, making it the perfect holiday treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 1 hour
Total Time 1 hour 25 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 24 crackers saltine or Ritz or graham crackers gluten-free options available
For the Toffee
  • 1 cup unsalted butter adds richness
  • 1 cup brown sugar packed for texture
For the Topping
  • 1 cup semi-sweet chocolate chips or chopped chocolate bar

Equipment

  • 9x13 inch baking pan
  • Medium saucepan
  • Spatula

Method
 

Step-by-Step Instructions
  1. Prepare the baking pan by lining a 9x13" baking pan with aluminum foil, overhanging on sides.
  2. Arrange the crackers in a single layer at the bottom of the prepared baking pan.
  3. Combine unsalted butter and brown sugar in medium saucepan over medium heat. Bring to a boil and let bubble for 5 minutes.
  4. Pour toffee over the arranged crackers, spreading evenly with a spatula.
  5. Preheat oven to 400°F and bake for about 5 minutes until bubbling at edges.
  6. Sprinkle semi-sweet chocolate chips over the hot toffee layer and let sit for 30 seconds.
  7. Spread the melted chocolate over the toffee layer evenly with a spatula.
  8. While the chocolate is soft, add your favorite toppings such as crushed nuts or candy canes.
  9. Allow the toffee to cool completely at room temperature, or refrigerate for quicker setting.

Nutrition

Serving: 1pieceCalories: 150kcalCarbohydrates: 18gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 20mgSodium: 100mgPotassium: 50mgSugar: 10gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

Store in an airtight container at room temperature for up to 5 days or refrigerate for up to 2 weeks. Freeze tightly wrapped for up to 2 months.

Tried this recipe?

Let us know how it was!