Saltine Toffee

Saltine toffee is sooooo delicious. I made it over the holidays for my boyfriend's family. It's really fun to make and has a nice rustic look when it's all said and done. You don't really taste the saltine, it's basically just a vehicle for chocolate and toffee that disappears in all the deliciousness. The toffee turns out with a soft crunchy texture. It's really hard to stop eating! I made half just plain chocolate, and half with crushed up candied cashews on it. 


40 saltine crackers (about one tube)
1 cup unsalted butter
1 cup packed brown sugar
1/2 teaspoon vanilla extract
2 cups semi-sweet chocolate chips
Something to sprinkle on top (I used crushed up candied cashews I'd made) 


  1. Preheat oven to 350F.  Line a cookie sheet with aluminum foil and spray it very well with cooking spray. 
  2. Place saltine crackers in one layer on the bottom of the pan. 
  3. Combine butter and sugar in a sauce pan and bring to a boil, stirring constantly.  Once the mixture has boiled, reduce the heat and simmer, uncovered, for 3–5 minutes. The mixture will thicken slightly. Stir mixture the entire time to avoid scorching. 
  4. Remove it from the heat, wait 30 seconds, add the vanilla extract and stir.
  5. Pour this over the prepared pan with the crackers. The crackers may move a little bit; this is fine.
  6. Bake it for 5–7 minutes, or until toffee becomes bubbly.
  7. Remove the pan and let it rest for 3–5 minutes.
  8. Sprinkle on the chocolate chips and wait for 4 minutes. The chocolate will soften and melt a little bit, and you can spread it out with a spatula. 
  9. Once the chocolate is smoothed, add the candied cashews, or whatever else you have on hand that sounds delicious. 
  10. Let cool very well. Refrigerate or freeze to expedite cooling. Break or cut into pieces.