Saltine toffee, also known as Christmas Crack, is one of the tastiest and easiest desserts ever. While crack is an accurate name, I’m here to tell you that this should not be considered a “holiday” recipe. If I had my way, I would make this 24/7/365 and eat it with that frequency as well.
So, what the heck is saltine toffee? A quick homemade caramel sauce is poured over a layer of saltine crackers and baked in the oven. The caramel is absorbed into the salty, crispy cracker and hardens like toffee when cooled. If you’re a fan of Heath Bar or Skor Bar like I am, this is 100 times better. It’s that beautiful salty – sweet combination that becomes a little crunchy because of the crackers. It’s to die for. But we’re not finished folks! You can top the homemade toffee with literally anything; chocolate, candy, a car tire. The typical Christmas Crack topping is melted chocolate and some festive sprinkles, but the topping is the key to taking this from being Christmas Crack to “Insert Any Day Here” Crack.
Because this is such an easy, budget-friendly and delicious (have I mentioned delicious yet?) dessert, I’m going to give you a list of wonderful toppings that will put this toffee over the edge. Please try any of the combinations below or think up your own wacky creation!
Saltine Toffee Base Toppings:
- Chocolate Chips – Any kind, even white
- Butterscotch Chips
- Peanut Butter Chips – try mixing them in with some dark chocolate
- Nuts – any kind
- Candy – M&M’s or chopped candy bars (dark chocolate with chopped Heath Bar – Mind. Blown.)
- Sprinkles or Colored Sugar
- Bacon – yes, you read that right
- Cereal – think Corn Flakes, Fruit Loops, Rice Krispies
- Mini Marshmallows
- Flaked Coconut
- Cookies – Oreo pieces, crumbled chocolate chip cookies or graham crackers
Saltine Toffee Recipe:
- 1 cup light brown sugar
- 1 cup (2 sticks) unsalted butter or margarine
- Saltine crackers; about 1 sleeve plus a few
- Base Topping of choice
- Extra Topping of choice
Preheat oven to 400 degrees. Line a sheet tray with aluminum foil, spray with nonstick spray and arrange the crackers so they are touching but not overlapping.
Melt the butter and sugar in a medium sauce pan over medium-high heat; stirring occasionally. Once the mixture comes to a full rolling boil, set a timer for 4 minutes. Do not stir during this time. At the end of the 4 minutes, the caramel should be a nice golden brown, but not burned. Watch this carefully so it does not scorch.
Carefully pour the boiling mixture over the saltines and spread evenly with a spatula as needed. Place in the preheated oven for 10 minutes, or until it is bubbling and a deep amber color. Remove from the oven and immediately sprinkle on your base topping of choice. After about 3 minutes, the chips will be soft and ready to spread across the top of the toffee. While the topping is still warm, sprinkle with any other desired extras. Let cool for 10 minutes, then transfer to the fridge for about an hour or until it is fully chilled.
To break the toffee, grab an end and separate it from the aluminum foil. At this point you can cut it into nice squares, or break into small pieces. Store this in an airtight container in the fridge for up to 2 weeks, but I guarantee it won’t last 2 days.