Dessert: United States – Saltine Cracker Toffee

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 12

Approximate Time

Prep 15 min

Cook 13 min

Additional 45 min

Total 1 hr 13 min

Ingredients

40 saltine crackers (about 1 sleeve)
1 cup (2 sticks / 227 g) unsalted butter
1 cup (220 g) packed light brown sugar
1 tsp (5 ml) vanilla extract
1 / 4 tsp kosher salt
2 cups (340 g) semisweet chocolate chips
Optional toppings: 1 / 2 cup (60 g) chopped pecans or almonds, flaky sea salt, sprinkles

Instructions

Preheat oven to 350°F. Line a rimmed 10x15-inch baking sheet with foil, then parchment on top (this makes removal easier). Arrange the saltines in a single layer, salted side up.
Make the toffee: In a medium saucepan over medium heat, melt the butter with the brown sugar, stirring until combined. Bring to a gentle boil and cook for 3 minutes, stirring frequently, until the mixture is bubbling and slightly thickened. Remove from heat and stir in vanilla and kosher salt.
Immediately pour the hot toffee over the crackers and spread evenly with an offset spatula to cover all crackers.
Bake for 8–10 minutes, until the toffee is bubbling across the surface.
Remove pan from oven and let sit 1–2 minutes. Sprinkle chocolate chips evenly over the hot toffee. Wait 3–5 minutes for the chocolate to soften, then spread into a smooth layer.
Top with chopped nuts, a light sprinkle of flaky sea salt, or sprinkles if using.
Refrigerate until set, about 30–45 minutes. Once firm, lift out using the foil/parchment and break into pieces.
Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 2 months.