Description

This classic Saltine Toffee recipe delivers a crunchy, sweet, and buttery treat perfect for any occasion. Layers of saltine crackers are topped with a rich toffee made from butter and brown sugar, baked to perfection, then crowned with melted semisweet chocolate and crunchy chopped pecans. Easy to make and irresistibly delicious, this toffee is a crowd-pleaser that combines sweet, salty, and nutty flavors in every bite.

Ingredients

Scale

Base Layer

4 ounces saltine crackers (approximately one sleeve)

Toffee Layer

1 cup (2 sticks) unsalted butter
1 cup dark brown sugar, packed

Topping

2 cups semisweet chocolate chips
¾ cup chopped pecans

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Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s ready for baking the toffee layer.
Arrange Saltines: Line a rimmed baking sheet with a single layer of saltine crackers, covering the entire surface so the crackers are snug.
Make Toffee Mixture: In a medium saucepan, combine the butter and dark brown sugar. Heat over medium heat, stirring occasionally, until the mixture comes to a boil. Once boiling, allow it to boil for 3 minutes without stirring to develop the toffee flavor and texture.
Pour Toffee over Crackers: Immediately pour the hot toffee mixture evenly over the saltine crackers on the baking sheet. Use a spatula or spoon to spread it completely, ensuring every cracker is coated.
Bake: Place the baking sheet in the preheated oven and bake for 5-6 minutes. This step helps the toffee set and become bubbly and crunchy.
Add Chocolate Chips: Remove the baking sheet from the oven and sprinkle the semisweet chocolate chips evenly across the hot toffee layer. Let them sit for 5 minutes to soften from the residual heat.
Spread Melted Chocolate: Using a spatula, gently spread the softened chocolate chips over the toffee layer until smooth and evenly coated.
Sprinkle Pecans: Evenly distribute the chopped pecans on top of the melted chocolate while it is still warm.
Cool and Break: Allow the toffee to cool completely at room temperature for about 25 minutes, which will let it harden. Once cooled, break into pieces and serve.

Notes

Use a rimmed baking sheet to prevent any spills during baking.
Be careful when pouring the hot toffee mixture; it will be very hot and can burn.
For more crunch, toast the pecans lightly before sprinkling.
Store leftover toffee in an airtight container at room temperature for up to a week.
You can substitute walnuts or almonds for pecans if preferred.