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Saltine Cracker Toffee (Christmas Crack Recipe)
Description
Chocolate Toffee Bark (aka Saltine Cracker Candy) uses saltine crackers, chocolate & a few staple ingredients to make a delicious candy that’s salty, sweet & crunchy!
Ingredients
Units
Scale
- 48 saltine crackers
- 1 cup unsalted butter (2 sticks)
- 1 cup light brown sugar
- 12 oz dark chocolate melting wafers
- 6 oz white chocolate melting wafers
- Christmas sprinkles
Instructions
- Preheat oven to 350°F.
- Place a piece of parchment paper on a 12×16 inch cookie sheet.
- Line the saltine crackers up in columns on the cookie sheet (should be 8×6) in a single layer. Set aside.
- In a saucepan or deep frying pan, melt the sticks of butter and brown sugar together over medium heat until the mixture is bubbly and thickened, stirring the brown sugar mixture continuously. This will take about 4-5 minutes.
- Pour the toffee mixture over the saltine crackers and immediately spread the mixture around with a silicone spatula until it has evenly coated the crackers.
- Place the cookie sheet in the oven and bake the toffee crackers for 5 minutes. Remove from the oven.
- While the crackers are in the oven, melt the dark chocolate wafers in a microwave-safe bowl until smooth and thin. Repeat in a separate bowl with the white chocolate wafers. I usually melt in 30-second intervals, stirring after each for 1-2 minutes.
- Pour the melted chocolate over the baked toffee crackers and spread in an even layer to coat the crackers.
- In lines, pour the white chocolate then mix/swirl with a toothpick until you have a swirled design of your liking.
- Sprinkle with Christmas sprinkles and allow the chocolate to set. I like to pop it in the fridge or freezer for around 20-30 minutes when I’m in a hurry!
- Once the chocolate has set, use a sharp knife to break the Christmas crack into 48 pieces (along the cracker lines).
- Serve and enjoy! This is the best part!
Notes
- For the easiest cleanup, use a disposable cookie sheet. Then, you can just toss the whole thing when your candy is made!
- To make melting the wafers a little more foolproof, start with 1 minute in the microwave on half power, stir, then do thirty-second increments until melted. Stirring in between each increment.
- If you only have a 9×13 inch cookie sheet, use 35 crackers rather than 45.
- The microwave is the best way to melt chocolate, but a double boiler can be used instead.
- When using chocolate chips (vs melting wafers), I sometimes skip the microwave. Instead, I bake the toffee on the crackers, then sprinkle the chocolate chips over the toffee and bake for another 5 minutes. Remove from the oven and spread the melted chips with a silicone spatula. This works beautifully when using only one kind of chocolate! Then add the sprinkles and finish out the recipe!
Nutrition
- Serving Size:
- Calories: 115
- Sugar: 10.2 g
- Sodium: 29.7 mg
- Fat: 7.1 g
- Carbohydrates: 13.1 g
- Fiber: 0.8 g
- Protein: 1.1 g
- Cholesterol: 10.2 mg
