Crack (Saltine Cracker Toffee)
Crack (Saltine Cracker Toffee)
Ingredients
- 1 package saltine crackers, enough to cover a baking sheet
- 2 sticks unsalted butter
- 1 cup light brown sugar, packed
- 1 1/2 cups chocolate chips
- 1/4 teaspoon flaky sea salt, for sprinkling, optional
Instructions
- 1
Preheat your oven to 350°F. Line a large baking sheet (approximately 13x18 inches) with aluminum foil, ensuring the foil extends slightly over the edges for easy removal later.
⏱️ 5 min•🌡️ 350
- 2
Arrange the saltine crackers in a single layer on the foil-lined baking sheet, covering the entire surface as much as possible. Break crackers as needed to fill in gaps.
⏱️ 5 min
- 3
In a medium saucepan, combine the unsalted butter and packed light brown sugar. Cook over medium heat, stirring occasionally, until the butter is melted and the sugar is dissolved.
⏱️ 3 min
- 4
Increase the heat to medium-high and bring the mixture to a rolling boil. Boil for 3 minutes, stirring constantly to prevent burning.
⏱️ 3 min
- 5
Carefully pour the hot caramel mixture evenly over the arranged saltine crackers. Use a heat-proof spatula to gently spread the caramel, ensuring all crackers are coated.
⏱️ 2 min
- 6
Place the baking sheet into the preheated oven and bake for 7 minutes. The caramel should be bubbly and slightly darkened.
⏱️ 7 min•🌡️ 350
- 7
Immediately remove the baking sheet from the oven. Sprinkle the chocolate chips evenly over the hot caramel-coated crackers. Let them sit for 5 minutes to allow the residual heat to melt the chocolate.
⏱️ 5 min
- 8
Using a spatula or offset knife, gently spread the softened chocolate chips evenly over the entire surface of the toffee. If desired, sprinkle with flaky sea salt.
⏱️ 2 min
- 9
Transfer the baking sheet to the refrigerator and chill for at least 1 hour, or until the chocolate and caramel are completely set and firm.
⏱️ 60 min
- 10
Once fully set, lift the entire sheet of candy out of the pan using the foil. Carefully peel back the foil from the bottom and sides. Break the 'Crack' into individual pieces or desired sizes. Store in an airtight container at room temperature or in the refrigerator.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Crack (Saltine Cracker Toffee)
Ingredients
- 1 package saltine crackers, enough to cover a baking sheet
- 2 sticks unsalted butter
- 1 cup light brown sugar, packed
- 1 1/2 cups chocolate chips
- 1/4 teaspoon flaky sea salt, for sprinkling, optional
Instructions
- 1
Preheat your oven to 350°F. Line a large baking sheet (approximately 13x18 inches) with aluminum foil, ensuring the foil extends slightly over the edges for easy removal later.
⏱️ 5 min•🌡️ 350 - 2
Arrange the saltine crackers in a single layer on the foil-lined baking sheet, covering the entire surface as much as possible. Break crackers as needed to fill in gaps.
⏱️ 5 min - 3
In a medium saucepan, combine the unsalted butter and packed light brown sugar. Cook over medium heat, stirring occasionally, until the butter is melted and the sugar is dissolved.
⏱️ 3 min - 4
Increase the heat to medium-high and bring the mixture to a rolling boil. Boil for 3 minutes, stirring constantly to prevent burning.
⏱️ 3 min - 5
Carefully pour the hot caramel mixture evenly over the arranged saltine crackers. Use a heat-proof spatula to gently spread the caramel, ensuring all crackers are coated.
⏱️ 2 min - 6
Place the baking sheet into the preheated oven and bake for 7 minutes. The caramel should be bubbly and slightly darkened.
⏱️ 7 min•🌡️ 350 - 7
Immediately remove the baking sheet from the oven. Sprinkle the chocolate chips evenly over the hot caramel-coated crackers. Let them sit for 5 minutes to allow the residual heat to melt the chocolate.
⏱️ 5 min - 8
Using a spatula or offset knife, gently spread the softened chocolate chips evenly over the entire surface of the toffee. If desired, sprinkle with flaky sea salt.
⏱️ 2 min - 9
Transfer the baking sheet to the refrigerator and chill for at least 1 hour, or until the chocolate and caramel are completely set and firm.
⏱️ 60 min - 10
Once fully set, lift the entire sheet of candy out of the pan using the foil. Carefully peel back the foil from the bottom and sides. Break the 'Crack' into individual pieces or desired sizes. Store in an airtight container at room temperature or in the refrigerator.
⏱️ 3 min