White Chocolate Saltine Toffee with Peppermints are Easy, Fast and Absolutely Mouth Cramming Delicious! Anyone can make these and they are complete in about 15 minutes!
White Chocolate Saltine Toffee with Peppermints
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Seriously, if you are taking a sweet to a party or giving a box of goodies to a friend, this will be the easiest addition you can possibly make! Similar to My White Chocolate Saltine Toffee with M&Ms, these toffee yummies are perfectly delicious!
These toffee goodies take literal minutes to make and taste like you spent hours slaving in the kitchen over them!
Besides, they look so cute in a box with other treats! (You know that butter and sugar make toffee, right?)
Here's What You'll Need For This Christmas Cra*k
- Saltine Crackers (1 sleeve)
- 2 Sticks of Butter (1 Cup)
- 1 Cup Brown Sugar
- 24 oz chocolate chips (2 bags)
- Kosher Salt
- Peppermints or Candy Canes
Here's How You Do It
- Lay the saltines crackers on a sheet pan.
- Melt the butter and sugar together, pour over the saltine crackers.
- Put the pan in the oven for a bit.
- Spread the white chocolate chips over the top and allow to melt.
- Sprinkle with salt and Crushed Peppermints
Tips and Tricks for Perfect Chocolate Saltine Toffee with Peppermints
- The saltine crackers don't have to be perfectly lined up on the pan, they are going to scootch around when you pour the butter/sugar mix over the top.
- I used crushed up candy canes for this batch, but regular peppermints will work, just crush them up!
- Line your pan with something - aluminum foil, parchment paper... something. Otherwise, everything will stick and it will be a total mess.
- Try to pour the butter sugar mix (toffee) as evenly around as possible. It's going to spread out on its own, but you don't want it so very thick in the middle of the pan.
- Sprinkle the white chocolate chips and then let them sit for about 5 minutes. They will look like they aren't doing anything at all, but no worries, they are melting and you'll be able to spread them with a spatula.
- If you don't have a spatula, the back of a large spoon will work for spreading the white chocolate.
- Let it cool just a little bit before you add the peppermints.
- Allow the whole pan to completely cool before you break apart into pieces or you'll have a gooey mess.
- Don't fret about making the toffee part of this recipe, just cook it according to the directions below. You might have heard horror stories about toffee, but this finishes in the oven, no worries. Just MAKE SURE you have a non stick covering on your pan.
- You might think it's weird to use saltines in a dessert recipe, but crackers have been used for all kinds of substitutes in recipes for literally ever. Check out this history.
Frequently Asked Questions (FAQ's)
Can I Freeze This Treat?
Yes, you CAN freeze this treat! Wrap it well in freezer safe wrap and then freeze for up to 3 months.
How Long Does This Keep?
This will keep in a sealed container for 5-8 days.
What's the Best Way to Keep This Treat?
The best way to keep this treat is in a sealed container like a zip lock bag or a plastic container with a sealable lid.
If You Enjoyed This Easy Treat, You Might Also Enjoy...
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White Chocolate Saltine Toffee with Peppermints
This recipe from www.loavesanddishes.net
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Servings: 16 servings
Calories: 417kcal
Ingredients
- 1 sleeve saltine crackers - about 30-40
- 1 cup butter 2 sticks
- 1 Cup dark brown sugar
- 24 oz white chocolate chips
- Kosher salt - to taste
- ½ cup peppermints approximate amount - add more or less according to your own esthetic - crushed
Instructions
- Preheat the oven to 425.
- In a sauce pan, melt the butter and brown sugar together and bring to a boil. Allow to boil for about 5-6 minutes - stir occasionally.
- Put down parchment or a silpat mat or greased aluminum foil on a rimmed baking sheet. Lay saltine crackers out to cover the baking sheet (the pan must have a rim. It's important).
- Pour the brown sugar/butter boiling mixture over the crackers, cover as evenly as possible
- Bake at 425 for 4-5 minutes until bubbly.
- Remove the sheet pan from the oven and pour the chips over the crackers. Don’t worry - they will melt. When they melt, use the back of a wooden spoon or a spatula and spread the chocolate over the crackers. Sprinkle Kosher salt evenly over the surface.
- Allow to cool a bit on the counter and then sprinkle with crushed peppermints
- Place the entire baking sheet into the fridge or even the freezer until the chocolate is hard - about an hour. Break it into pieces or cut with a knife or even a pizza cutter to create different sized pieces.
- Store in a resealable container.
Notes
- The crackers don't have to be perfectly lined up on the pan, they are going to scootch around when you pour the butter/sugar mix over the top.
- Line your pan with something - aluminum foil, parchment paper... something.
- Try to pour the butter sugar mix as evenly around as possible. It's going to spread out on its own, but you don't want it so very thick in the middle of the pan.
- Sprinkle the chips and then let them sit for about 5 minutes. They will look like they aren't doing anything at all, but no worries, they are melting and you'll be able to spread them with a spatula.
- If you don't have a spatula, the back of a large spoon will work.
- Let it cool just a little bit before you add the peppermints.
- Allow the whole pan to completely cool before you break apart into pieces or you'll have a gooey mess.
Nutrition
Nutrition Facts
White Chocolate Saltine Toffee with Peppermints
Amount Per Serving
Calories 417
Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 16g80%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 40mg13%
Sodium 150mg6%
Potassium 144mg4%
Carbohydrates 43g14%
Fiber 1g4%
Sugar 43g48%
Protein 3g6%
Vitamin A 382IU8%
Vitamin C 1mg1%
Calcium 107mg11%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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These delicious little tidbits are great any time of the year, but at Christmas time is when we like to enjoy them.
Joyous news
Luke 2:11
Today in the town of David a Savior has been born to you; he is the Messiah, the Lord.
Melissa says
Yum! Made a huge double batch for our annual
Christmas Eve Cocktail party. I thought we’d have a few corners left but nope - I guess I’ll have to make more!
I followed recipe exactly except I used a candy thermometer to get to 285 for toffee stage … I’m not confident enough to just cook sugar and butter for 4-5 minutes as instructed 🙂
Thank you for another great recipe Wendy !
Wendi Spraker says
Hi Melissa, I'm glad you enjoyed it and I always promote using a thermometer, so no worries!
Gina Jefferies says
So easy and delicious. A new family favorite!
Wendi Spraker says
Awwww, That's great!