Salted Caramel Toffee Crack with Dark Chocolate & Marshmallow
Salted Caramel Toffee Crack with Dark Chocolate & Marshmallow
Ingredients
For the Cracker Base
- 2 sleeves Purity Cream Crackers, or other crackers like saltines, graham crackers, or pretzels
For the Toffee Layer
- 1 1/4 cups butter
- 1 1/4 cups brown sugar
- 1/2 teaspoon sea salt
For the Topping and Decoration
- 1 package dark chocolate chips, (about 10-12 ounces)
- 1/2 cup marshmallow cream
- 1/4 cup salted caramel sauce, warmed slightly
- 1/2 cup toffee bits
Instructions
- 1
Preheat your oven to 350°F. Line a standard cookie sheet very well with parchment paper, ensuring it covers the entire surface.
⏱️ 5 min•🌡️ 350
- 2
Arrange the Purity Cream Crackers (or your chosen alternative) in a single layer on the parchment-lined baking sheet. Make sure there are no gaps between the crackers. Set the baking sheet aside.
⏱️ 5 min
- 3
In a small to medium saucepan, combine the butter, brown sugar, and sea salt. Place the pot on the stovetop over medium to low heat and bring the mixture to a boil. Once it reaches a boil, continue to boil for 5 minutes, stirring occasionally to prevent burning.
⏱️ 10 min
- 4
Immediately remove the bubbling toffee mixture from the stovetop and carefully pour it directly and evenly over the crackers on the prepared baking sheet. Use a spatula to gently spread the toffee, ensuring all crackers are fully coated.
⏱️ 2 min
- 5
Place the baking sheet into the preheated oven and bake for 5 minutes.
⏱️ 5 min•🌡️ 350
- 6
As soon as the tray is removed from the oven, immediately sprinkle the dark chocolate chips evenly over the hot toffee layer. The residual heat will begin to melt the chips.
⏱️ 1 min
- 7
Gently spread the melting dark chocolate chips with a spatula to create a smooth, even layer over the toffee.
⏱️ 2 min
- 8
Dollop spoonfuls of marshmallow cream over the melted chocolate. Drizzle the warmed salted caramel sauce over the marshmallow and chocolate. Sprinkle with toffee bits.
⏱️ 1 min
- 9
Allow the crack to cool on the counter for about 30 minutes, then transfer it to the refrigerator for approximately 1 hour, or until it is fully set and firm.
⏱️ 90 min
- 10
Once thoroughly chilled and set, break the large slab into individual pieces. You can break it along the lines of the original crackers to get full-sized pieces.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Salted Caramel Toffee Crack with Dark Chocolate & Marshmallow
Ingredients
For the Cracker Base
- 2 sleeves Purity Cream Crackers, or other crackers like saltines, graham crackers, or pretzels
For the Toffee Layer
- 1 1/4 cups butter
- 1 1/4 cups brown sugar
- 1/2 teaspoon sea salt
For the Topping and Decoration
- 1 package dark chocolate chips, (about 10-12 ounces)
- 1/2 cup marshmallow cream
- 1/4 cup salted caramel sauce, warmed slightly
- 1/2 cup toffee bits
Instructions
- 1
Preheat your oven to 350°F. Line a standard cookie sheet very well with parchment paper, ensuring it covers the entire surface.
⏱️ 5 min•🌡️ 350 - 2
Arrange the Purity Cream Crackers (or your chosen alternative) in a single layer on the parchment-lined baking sheet. Make sure there are no gaps between the crackers. Set the baking sheet aside.
⏱️ 5 min - 3
In a small to medium saucepan, combine the butter, brown sugar, and sea salt. Place the pot on the stovetop over medium to low heat and bring the mixture to a boil. Once it reaches a boil, continue to boil for 5 minutes, stirring occasionally to prevent burning.
⏱️ 10 min - 4
Immediately remove the bubbling toffee mixture from the stovetop and carefully pour it directly and evenly over the crackers on the prepared baking sheet. Use a spatula to gently spread the toffee, ensuring all crackers are fully coated.
⏱️ 2 min - 5
Place the baking sheet into the preheated oven and bake for 5 minutes.
⏱️ 5 min•🌡️ 350 - 6
As soon as the tray is removed from the oven, immediately sprinkle the dark chocolate chips evenly over the hot toffee layer. The residual heat will begin to melt the chips.
⏱️ 1 min - 7
Gently spread the melting dark chocolate chips with a spatula to create a smooth, even layer over the toffee.
⏱️ 2 min - 8
Dollop spoonfuls of marshmallow cream over the melted chocolate. Drizzle the warmed salted caramel sauce over the marshmallow and chocolate. Sprinkle with toffee bits.
⏱️ 1 min - 9
Allow the crack to cool on the counter for about 30 minutes, then transfer it to the refrigerator for approximately 1 hour, or until it is fully set and firm.
⏱️ 90 min - 10
Once thoroughly chilled and set, break the large slab into individual pieces. You can break it along the lines of the original crackers to get full-sized pieces.
⏱️ 1 min