Has anyone else noticed there are only 11 days left until Christmas? Anyone else not ready? I hope it’s not just me. Earlier this week instead of working furiously to cross items off my “To Do” list, I opted to rock out to the Michael Buble Christmas album while making Cracker Toffee. See, I think you actually need to be sleeping more than 3 hours each night to operate a candy thermometer, so I opted for an easy version of toffee instead. 5 ingredients and about 15 minutes later- done. So easy.
Now at least I can eat something tasty while wrapping gifts nursing my baby. Again.
If you’ve never had this before, you’ll love it. It ends up tasting like a toffee cookie. Remember to use regular, fully salted crackers. If you have the less-salt crackers on hand and want to use them anyways, just sprinkle some salt over the tops of them after you spread them out on the cookie sheet. Parchment paper is a must too! {I saw a huge roll of it at Costco a couple weeks ago for less than $6- amazing price!!}
I got the original recipe from Allrecipes.com. I didn’t change anything!
Cracker Toffee
4 ounces regular saltine crackers {1 sleeve}
1 cup butter
1 cup dark brown sugar
2 cups semisweet chocolate chips
3/4 cup chopped walnuts or pecans
Preheat oven to 400 degrees F. Spread parchment paper over a cookie sheet. {It’s actually a jelly-roll pan- a cookie sheet with sides. Sides are important!}
Line cookie sheet with saltine crackers in single layer, leaving some space between each cracker.
In a saucepan combine the sugar and the butter. Bring to a full, rolling boil, then boil for 3 minutes.
Immediately pour over saltines. Do your best to pour some on each cracker, but don’t worry about covering each one completely.
Bake at 400 degrees F (205 degrees C) for 7 minutes. Once it’s been in the oven for 2-3 minutes, it will start to bubble. This is when the candy will cover the crackers on its own. They’ll also move around a bit, so you can see why it’s important to have a bit of excess parchment paper up around the sides.
Remove from oven and sprinkle chocolate chips over the top. Put back in the oven for 2 minutes.
Spread melted chocolate and top with chopped nuts. Cool completely and break into pieces. Enjoy!
Brandie says
September 17, 2012 at 12:02 pmWe made these last night. Delish!!!! 🙂 Thanks for sharing!!!!
Sharon says
October 5, 2012 at 1:37 pmEven good without the chocolate.
Chelsea says
November 30, 2012 at 9:44 pmMade this today but substitute crushed candy canes for the nuts. Not only was is scrumptious, it looks so festive. Thanks!
Brandi says
November 8, 2013 at 2:55 pmNot sure what I did wrong but never bubbled in the oven. Just burned. 🙁
Lynne Johnson says
October 17, 2018 at 10:00 amBrandi, I don’t know if this could be the reason but did you use “Convection”.
Diane Mehok says
December 12, 2013 at 11:48 pmBrandi – Try 350 in your oven instead of 400
Andrea says
February 10, 2014 at 2:02 amYour picture shows 2 half sticks of butter which equals a 1/2 cup of butter but the directions say 1 cup (4 half sticks). I tried 1 cup of butter and when I started to pour, it was like pouring pure melted butter. So I added another cup of sugar to thicken it out. Then it looked right when I poured it. Should it be 1 stick of butter instead of 1 cup?
Jessica Williams says
February 10, 2014 at 5:58 pmAndrea- the pic shows 2 sticks of butter, which equals 1 cup ~ 1/2 cup per stick. 🙂 1 cup of butter is correct!