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–+ servings

Southern Toffee with Saltine Crackers

Aanchal Gupta
A easy way of making toffee using saltine crackers as a base.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 50 pieces of toffee

Ingredients
  

  • 1 stack of Saltine Crackers I used about 50 crackers,Read notes
  • 1 cup brown sugar packed
  • 1 cup/2 sticks/8oz/126 gms Unsalted butter
  • 1 12 oz/340 gms. bag of MILK chocolate chips
  • 3/4 cup/4 oz/1/2 bag of Heath English Toffee Bits See picture
  • 1/4 to 1/2 cup chopped pecans or any nuts of your choice optional
  • Large jellyroll pan Aluminum foil,spaula and Non stick spray

Instructions
 

  • Preheat oven to 350F
  • Completely line a jellyroll pan with aluminum foil and smooth it out,the foil should be large enough to go over the edges of the pan
  • Spray the foil with nonstick cooking spray and place saltine crackers side by side in a pan,Read notes
  • In a heavy bottom pan, melt butter and stir in sugar
  • Bring to a boil on medium. Lower heat to med low and boil for 5 minutes,stirring occasionally
  • Remove from heat and pour over saltines, covering it evenly, including corners.
  • Bake in oven for 10 minutes
  • Remove from oven and place on a cooling rack
  • Evenly distribute the chocolate chips over the saltine crackers
  • Let stand for a few minutes and use a spatula to spread the now softened chocolate.
  • Immediately sprinkle Heath toffee bits and pecans(I sprinkled toffe bits on 3/4 and chopped pecans on 1/4 of the pan
  • COVER WITH FOIL and cool to room temperature.
  • Place pan in fridge or freezer till the chocolate and toffee are firmly set
  • Remove from fridge/freezer and use foil to lift the toffee from pan
  • Break into pieces and enjoy your homemade toffee

Notes

The saltines come in a 1 pound/453 gms box with 4 stacks of crackers so each stack is about 115 gms/1/4 pound. Because of the size of my pan is used a few more crackers. I also broke some crackers in half to fill up the pan so that the crackers completely covered the pan.
because of the extra crackers, I added 2 more tbsp of butter and 1/4 extra cup of brown sugar. I preferred to chill the toffee in the freezer instead of the refrigerator.
Tried this recipe?Let us know how it was!